1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
5 medium red potatoes, cubed
4 cups chopped cabbage
3 large carrots, thinly sliced
4 celery ribs, chopped
1 medium zucchini, chopped
1 large onion, chopped
5 chicken bouillon cubes
1 tablespoon dried parsley flakes
3/4 teaspoon pepper
1 can (12 ounces) evaporated milk
Instructions
To chase away the winter chills, just throw together this hearty, flavorful soup and let the slow cooker do the work for you. I call the recipe anything goes because you can add or take out a variety of ingredients, and the soup still turns out absolutely delicious.
Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 6-qt. slow cooker. Stir in the water and soups until blended. Add the vegetables, bouillon, parsley and pepper.
Cover and cook on low for 9-10 hours or until vegetables are tender. Stir in milk; cover and cook 30 minutes longer. Yield- 15 servings (about 4 quarts).
Nutritional Facts 1 cup equals 174 calories, 9 g fat (4 g saturated fat), 21 mg cholesterol, 847 mg sodium, 17 g carbohydrate, 2 g fiber, 6 g protein.
Originally Submitted
5/12/2013
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