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This is my go-to soup that is savory and is great with a lot of cheese melting on top.
Place all ingredients in a 3 quart crock pot (everything except for the cheese).
This soup is better when the vegetables are chopped in smaller pieces (about 1/4 inch thick). Also, though I’ve never done this, you can saute the onion, celery and carrot beforehand if you want to make sure they are soft. But the soup is great if you don’t.
I normally use more herbs and seasoned salt than the recipe calls for but feel free to adjust to your taste.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve with cheese.
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