Broccoli Cheddar Soup

Ingredients

  • 1 broccoli crown, cut into florets
  • 1 onion, diced
  • 1 carrot, julienned
  • 2 cups vegetable broth
  • 2 cups half and half
  • 2 cups grated cheddar cheese
  • 8 oz velveeta cheese
  • salt to taste
  • black pepper to taste

Directions

  1. Add the broccoli, onion, carrots, broth, half and half, salt, and black pepper to the slow cooker. Cook on low for 4 hours.
  2. Add the cheese and place on the lid for 15 minutes.
  3. Stir to melt the cheese and mix it in.
  4. Remove half of the soup and blend. Return blended soup to the crock pot.
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Lentil Soup

Ingredients

  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 carrot, chopped
  • 1 potato, cubed
  • 1 butternut squash, cubed
  • 1 cup uncooked lentils
  • 4 cups vegetable broth
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 tablespoon lemon juice

Directions

  1. Combine all ingredients, except for the lemon juice, in a slow cooker. Cook on high heat for 5 hours.
  2. Add lemon juice and stir to combine.

Barley Soup

Ingredients

  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 sweet potato, cut into cubes
  • 1 cup frozen green beans
  • 1/2 cup pearl barley
  • 6 cups vegetable broth
  • salt
  • black pepper
  • 1 tablespoon Italian seasoning

Directions

  1. Combine all ingredients in a slow cooker. Cook on high for 5 hours.

Split Pea Soup

Ingredients

  • 1/2 pound split peas, rinsed
  • 1 carrot, diced
  • 1 onion, diced
  • 1 potato, cubed
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • salt and black pepper to taste

Directions

  1. Combine all ingredients in a slow cooker. Cook on high for 5 hours.

Vegetable Soup

Ingredients

  • 1 carrot, diced
  • 1 onion, diced
  • 1 potato, cubed
  • 1 cup frozen green beans
  • 3 garlic cloves, minced
  • 1 can tomato sauce
  • 1 can kidney beans beans
  • 3 cups vegetable broth
  • 2 bay leaves
  • salt and black pepper to taste
  • 1/2 tablespoon Italian seasoning mix
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme

Directions

  1. Combine all ingredients in a slow cooker. Cook on high for 4-5 hours.

 

Minestrone Soup

Ingredients

  • 1 carrot, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can tomato sauce
  • 1 can great northern beans
  • 3 cups vegetable broth
  • 1 cup frozen green beans
  • 1/2 cup ditalini pasta
  • 2 bay leaves
  • salt and black pepper to taste
  • 1/2 tablespoon Italian seasoning mix
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme

Directions

  1. Combine all ingredients, except ditalini pasta, in a slow cooker. Cook on high for 4-5 hours.
  2. Add pasta and cook for another 30 minutes.

 

Curried Butternut Squash Soup

Ingredients

  • 1 butternut squash, cubed
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 cups vegetable broth
  • 1/2 cup half and half
  • 2 teaspoons curry powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 2 tablespoons brown sugar
  • salt
  • black pepper

Directions

  1. Combine butternut squash, onion, carrot, chicken broth, curry powder, cinnamon, and ground ginger in slow cooker. Cook on high for 4 hours and turn down to low for another 2 hours.
  2. Puree soup in a blender. Return mixture to slow cooker and add half and half and brown sugar. Cook on low for another hour.