Creamed Corn Soup - Great Crockpot Recipe

31⁄2cups vegetable broth
1⁄2cup chopped onion
1 medium Idaho potato, peeled, cubed
2 cloves garlic, minced
1⁄2teaspoon ground coriander
1 can (151⁄2ounces) whole kernel corn, drained
2 medium tomatoes, chopped
1 cup reduced-fat milk
2 tablespoons cornstarch
Salt and cayenne pepper, to taste
Paprika, as garnish

Per Serving:
Calories: 238% calories from fat: 8 Protein (g): 7.7 Carbohydrate (g): 45.7 Fat (g): 2.3 Saturated fat (g): 0.4 Cholesterol (mg): 1 Sodium (mg): 443

Exchanges:
Milk: 0.0 Vegetable: 3.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5

Combine broth, onion, potato, garlic, and coriander in crockpot; cover and cook on high 4 hours. Process soup in food processor or blender until almost smooth; return to crockpot. Add corn and tomatoes; cover and cook on high 30 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and pepper; sprinkle each bowl of soup with paprika.

Brussels Sprouts Soup - 365 Crockpot Recipe

1 pound Brussels sprouts, halved
1⁄2 cup chopped onion
2 teaspoons minced garlic
1⁄2 teaspoon dried rosemary leaves
1 cup each: vegetable broth, 2% reduced-fat milk
Salt and white pepper, to taste
Ground nutmeg, as garnish

Per Serving:
Calories: 136 % calories from fat: 23 Protein (g): 7.6 Carbohydrate (g): 21.3 Fat (g): 3.8 Saturated fat (g): 0.9 Cholesterol (mg): 1.9 Sodium (mg): 113

Exchanges:
Milk: 0.0 Vegetable: 4.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5

Combine Brussels sprouts, onion, garlic, rosemary, and broth in crockpot; cover and cook on high
until Brussels sprouts are very tender, 2 to 4 hours. Process soup and milk in food processor or blender until smooth; season to taste with salt and white pepper. Sprinkle each bowl of
soup lightly with nutmeg.

Fragrant Mushroom Soup Recipe - Another Delicious 365 Crockpot Recipe

You’ll love this delicately flavored mushroom soup.

4 first-course servings
1 1/4 pounds mushrooms, divided
3 cups Fragrant Beef Stock (see p. 32) or beef broth
1 tablespoon light soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons dry sherry (optional)
1⁄2 teaspoon lemon juice
Salt and pepper, to taste

Per Serving:
Calories: 86 % calories from fat: 28 Protein (g): 6 Carbohydrate (g): 9.2 Fat (g): 2.9 Saturated fat (g): 0.7 Cholesterol (mg): 3 Sodium (mg): 245

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5

1. Slice 4 ounces mushrooms and reserve; coarsely chop remaining mushrooms and stems. Combine chopped mushrooms, stock, and soy sauce in crockpot; cover and cook on low 4 to 6 hours. Process soup in food processor or blender until smooth; return to slow cooker. Add sliced mushrooms; cover and cook on high 30 minutes. Stir in combined cornstarch and water, stirring 2 to 3 minutes. Stir in sherry and lemon juice; season to taste with salt and pepper.

Dilled Carrot Soup - Another Great 365 Crockpot Recipe

6 first-course servings
3 cups reduced-sodium fat-free chicken broth
1 can (141⁄2 ounces) diced tomatoes, undrained
1 pound carrots, thickly sliced
1 1⁄2 cups chopped onions
1 medium Idaho potato, peeled, cubed
2 cloves garlic, minced
1– 1 1⁄2 teaspoons dried dill weed
2–3 tablespoons lemon juice
Salt and white pepper, to taste
6 tablespoons reduced-fat plain yogurt

Per Serving:
Calories: 108 % calories from fat: 2.3 Protein (g): 4.8 Carbohydrate (g): 22.4 Fat (g): 2.3 Saturated fat (g): 0.1 Cholesterol (mg): 0.3 Sodium (mg): 457

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except lemon juice, salt, white pepper, and yogurt, in crockpot; cover and cook on high 3 to 4 hours. Process soup in food processor or blender until smooth; season to taste with lemon juice, salt, and white pepper. Serve  warm or refrigerate and serve chilled. Garnish each bowl of soup with a dollop of yogurt.