This Bowl of Goodness Has the Word “Wonder” In It – And I Wonder Why I Didn’t Make It Sooner Because It’s So Satisfying!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ve always been a fan of vegetables served in any way, but soup is especially satisfying to me because it’s so hearty and filling. There’s so much flavor packed in there with all your favorite vegetables that it’s hard to believe it’s good for you. When I make a large batch of this I eat it for days, and when I am finally a little tired of it I pack it up and freeze it. Then if I want some maybe a week later I just pull it out to thaw for the day. If I take it to work, it thaws enough in a single size container that I can just pop it in the microwave – perfect!
If you want to add a little kick you can put a couple dashes of Frank’s Hot Sauce. It’s really, really good! Then I crush up some Ritz crackers in there because they are butter and sweet and a great contrast to the soup with the spice in it. You just HAVE to try it.
Recipe and photo courtesy of Yummly
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Quick Tip: Save time by using precut vegetables from the produce aisle. Some are okay to use frozen but in my opinion, fresh is best.