Vegetable Cheese Soup II

Ingredients

• 21.5 ounce cream of chicken soup canned
• 16 ounce vegetables mixed frozen
• 0.3 tablespoon garlic powder 
• 8 servings ground pepper black to taste
• 1 tablespoon onion minced
• 32 ounces processed cheese food cubed
• 8 servings salt to taste
• 2.5 cups water 

Equipment

• bowl
• microwave
• slow cooker

Directions

1. In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway.
2. On a large slow cooker, mix soup and water.
3. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix.
4. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.