Creamy Vegetable Soup

Ingredients

  • 1 potato, cubed
  • 1 onion, diced
  • 1 carrot, sliced
  • 2 garlic cloves, minced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 cups vegetable broth
  • 1 cup milk
  • 1 teaspoon salt
  • 2 bay leaves
  • 2 teaspoons parsley
  • black pepper to taste
  • 1 tablespoon corn starch

Directions

  1. Combine potato, onion, carrot, garlic, peas, corn, broth, salt, bay leaves, parsley, and pepper in a slow cooker. Cook on high for 4.
  2. Add milk and corn starch. Cook for an additional 30 minutes to an hour, until the soup is thickened.
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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.

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.