1 To make croutons: Cut four slices of whole wheat bread into cubes. Place bread cubes in a 15 x 10 x 1-inch baking pan. Lightly coat cubes with nonstick cooking spray. Bake in a 300 degrees F oven for 10 to 15 minutes or until bread is dry and crisp, tossing once or twice.
2 To make the soup: In a 3 1/2- or 4-quart slow cooker combine beef broth, onions, garlic, and pepper.
3 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
4 Ladle soup into crocks or oven-safe bowls. Add croutons, if you like, and the cheese last. Stick under broiler until cheese is bubbly.
This is a great recipe to double, because both the soup and the croutons freeze well (separately!).
1/4 Fat, 1/2 Meat, 1/4 Other Carbohydrate, 1 1/2 Vegetable