Swiss Cheese and Veggie Soup

Sharon Miller Holmesville, OH

Prep. Time: 5 Minutes
Cooking Time: 6–8 Hours


  • cups frozen California-blend vegetables (broccoli, carrots, and cauliflower)
  • ½ cup chopped onions
  • ½ cup water
  • ½ tsp. chicken bouillon granules
  • 1 cup skim milk
  • 3 ozs. shredded fat-free Swiss cheese

Ideal Slow Cooker Size: 3½-Quart


  1. Combine vegetables, onions, water, and bouillon in slow cooker.
  2. Cook on Low 6–8 hours, or until vegetables are tender.
  3. Pour all ingredients into blender or food processor. Add milk. Process until smooth, or chunky smooth, whichever you prefer.
  4. Serve, topped with shredded cheese.

Per Serving: 100 calories (0 calories from fat), 0g total fat (0g saturated, 0g trans), 5mg cholesterol, 290mg sodium, 11g total carbohydrate (3g fiber, 8g sugar), 11g protein, 40%DV vitamin A, 30%DV vitamin C, 40%DV calcium, 4%DV iron.


If you want, and your diet permits, you may like to add ½ tsp. salt to Step 1.