Shiitake-Portobello Chowder - 365 Crockpot Recipe

4 entrée servings
3 cups reduced-sodium vegetable broth
4 shallots, thinly sliced
2 large potatoes, cubed (1⁄4-inch)
2 cups each: sliced shiitake mushroom caps, cubed portobello mushrooms
2 tablespoons Marsala wine (optional)
Salt and white pepper, to taste
1⁄4cup (1 ounce) shredded Gruyère or Swiss cheese

Per Serving:
Calories: 162 % calories from fat: 26 Protein (g): 5.6 Carbohydrate (g): 24.7 Fat (g): 5 Saturated fat (g): 1.8 Cholesterol (mg): 7.8 Sodium (mg): 114

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 1.0

1. Combine all ingredients, except wine, salt, white pepper, and cheese, in crockpot; cover and cook on high to 4 to 5 hours. Stir in wine; season to taste with salt and white pepper. Sprinkle each bowl of soup with cheese.

Savory Mushroom and Barley Soup - 365 Crockpot Recipe

4 entrée servings
3 cups water
1 can (141⁄2ounces) diced tomatoes, undrained
3⁄4cup each: chopped onion, celery, carrots
1 teaspoon dried savory leaves
3⁄4teaspoon crushed fennel seeds
2 cups sliced cremini or white mushrooms
1⁄2cup quick-cooking barley
Salt and pepper, to taste

Per Serving:
Calories: 151 % calories from fat: 8 Protein (g): 5.6 Carbohydrate (g): 32.1 Fat (g): 1.4 Saturated fat (g): 0.1 Cholesterol (mg): 0 Sodium (mg): 53

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except barley, salt, and pepper, in crockpot; cook on high 4 to 6 hours, adding barley during last 30 minutes. Season to taste with salt and pepper.

Garlic Vegetable Soup - Great 365 Crockpot Recipe

8 entrée servings
2 quarts water
1 can (15 ounces) navy or Great Northern beans, rinsed, drained
1 pound tomatoes, peeled, seeded, coarsely chopped
1 cup each: diced new potatoes, coarsely chopped carrots, cut green beans (1⁄2-inch), chopped leeks (white parts only)
1⁄2cup chopped celery
6 large cloves garlic, minced
2 tablespoons each: tomato paste, dried basil leaves
Salt and pepper, to taste

Per Serving:
Calories: 148 % calories from fat: 14 Protein (g): 6.4 Carbohydrate (g): 27.5 Fat (g): 2.4 Saturated fat (g): 0.4 Cholesterol (mg): 0 Sodium (mg): 222

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

1. Combine all ingredients, except salt and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper.

Chili Croutons - 365 Crockpot Recipe

Makes 1 1/2cups
1 1⁄2cups cubed firm or day-old French bread (1⁄2-inch)
Vegetable cooking spray
Chili powder

1. Spray bread cubes with cooking spray; sprinkle lightly with chili powder and toss. Arrange in single layer in baking pan; bake at 375 degrees until browned, 8 to 10 minutes, stirring occasionally.

Black Magic Garlic Chowder - 365 Crockpot Recipe

4 first-course servings
1 can (15 ounces) black beans, rinsed, drained, divided
1 can (14 ounces) reduced-sodium vegetable broth, divided
1 garlic bulb, cloves peeled, thinly sliced or chopped
2 small serrano chilies, seeded, minced
1 pound plum tomatoes, coarsely chopped
Salt and pepper, to taste
Chili Croutons (recipe)
1⁄4cup each: chopped parsley, reduced-fat sour cream

Per Serving:
Calories: 195 % calories from fat: 15 Protein (g): 9.2 Carbohydrate (g): 39.9 Fat (g): 3.9 Saturated fat (g): 0.4 Cholesterol (mg): 0 Sodium (mg): 503

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5

1. Process 3⁄4cup beans and 3⁄4cup broth in food processor or blender until smooth. Combine puréed and whole black beans with remaining broth, garlic, chilies, and tomatoes in crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Top each bowl of chowder with Chili Croutons, parsley, and a dollop of sour cream.

Easy Mexican Corn and Bean Soup - 365 Crockpot Recipe

4 entrée servings
21⁄2cups tomato juice
1 can (141⁄2ounces) diced tomatoes, undrained, puréed
2 cups each: whole kernel corn, canned kidney beans
3⁄4cup each: finely chopped large onion, green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon each: ground cumin, sugar
Salt and pepper, to taste

Per Serving:
Calories: 232 % calories from fat: 14 Protein (g): 10.6 Carbohydrate (g): 44.2 Fat (g): 3.8 Saturated fat (g): 0.3 Cholesterol (mg): 0 Sodium (mg): 45

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

1. Combine all ingredients, except salt and pepper, in crockpot; cover and cook on high 3 to 4 hours. Season to taste with salt and pepper.

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.