Ingredients
2 lb cauliflower, chopped
2 cups broccoli florets
1½ cups carrots, crinkle-cut
2 tbsp water
10.75 oz cheddar cheese soup, (1 can)
1 cup evaporated milk
1 tsp salt
½ tsp pepper
2 cups sharp cheddar cheese, shredded
parsley, chopped
Preparation
Place all veggies in your crockpot, drizzle with water, and season with salt and pepper.
Cook on a high setting for 30 minutes.
Stir in the remaining ingredients.
Continue cooking on a reduced heat setting for 4 hours, stirring occasionally.
Serve garnished with parsley.
