Cheddar Veggie Soup

This recipe was submitted by Heather92708 on June 24th

I am seriously all about minimal preparation- this is a very easy meal to make.  It does make quite a bit, enough for leftovers the next day.

Cheddar Veggie Soup
 Ingredients
3 cups chicken broth
1 package (16 ounces) frozen cauliflower, broccoli and carrot blend
1/2 cup chopped celery
1/2 cup chopped onion
2 cups Cheddar Cheese sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup (4 ounces) shredded cheddar cheese, optional

Directions
In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through.
Sprinkle with cheese if desired. Yield: 6 servings.

Taco Soup

This recipe was submitted on June 10th by heather92708

I LOVE using my crockpot, so I try to use it 1-2x/wk for easy meals.
This recipe was found at crockpot365.blogspot.com

Taco Soup
 2 cans of kindey beans
2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.

The Directions:
brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.
cover and cook on low for 8-10 hours or on high for 4-5.
I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Stir well, and serve with a handful of shredded cheese and a dollop of sour cream