Here’s another easy one that’s perfect for lunch on a cool fall day!
Broccoli Cheese Crock-Pot Soup
¼ cup green bell pepper, chopped
½ cup onion, chopped
3 tablespoons butter
1 can cream of chicken soup
1 ½ cup water
10 to 12 oz frozen broccoli, chopped
1 pound velveeta, cubed
In a small skillet cook peppers and onion in butter till softened.
Combine with all remaining ingredients in a crock-pot.
Cook on low 2 to 3 hours.
Stir well before serving.