Split Pea Soup

1 - 16 oz bag (1 lb.) of green split peas
5 carrots, sliced
1 yellow onion, chopped
7 cups water
salt to flavor (about 1 tsp + 1/8 tsp)

Combine all ingredients in a crock pot and cook on high for about 4-5 hours (I like mine creamy). It does set up a little thicker after you turn the heat off. The left overs the day after are good too!

Servings: 8 - 1 cup servings
Points per serving: 1 POINT
(the serving size and points vary depending on how you make it. But the basic recipe above is what I calculated my servings and points from)

This recipe is very versatile. I mix it up all the time. My base is the bag of split peas and 7 cups water but then I mix and match veggies. I've added celery before which I really liked that. If you're not into onions don't add them. I love garlic so if I have fresh garlic I'll mince a clove into the soup. Oh, and another way I've done it before was to use veggie or chicken broth in place of the water. That adds flavor but also a bit more sodium than I'd like to have. Some recipes for split pea soup call for ham and I've done that before but it didn't add much to the flavor so I decided not to add the points. I stick to just the veggies! I've never cared much for peas or cooked carrots but I LOVE split pea soup. I love crock pot recipes especially on night I'm busy and won't we around to cook dinner. I always eat my soup with fat-free saltine crackers (1 point for 5 crackers) and a glass of milk. Yum!

Potato Soup

30 oz (about 2 pounds) white potatoes, cut into big chunks
3 md carrots, sliced
3 stalks of celery, sliced
5 cups chicken broth (3-14 oz cans plus just a little bit of water to equal 5 cups)
12 oz. fat free evaporated milk
1 small onion
salt, pepper, ground basil to taste

Add all ingredients into a crock pot and cook for about 4-5 hours.

Servings: 8 (1 cup ea.)
Points: 2 per serving (figured on etools recipe builder)

Easy recipe. This is a pretty basic recipe but you can see how you can
change it up to your liking. The soup I tried (before making my own
version) was made with 5 cups of water and 5 bullion cubes. She didn't
add celery, instead just used celery seasoning. And she didn't add
onions. I like basil so I put some of that in to season it the way I
like. This is a very yummy soup. Just a bowl of big, chunky veggies!

Chili Soup

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) kidney beans, rinsed

1 can (14-1/2 oz) chicken broth

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

2 tsp. chili powder

Bring all ingredients to a boil in a medium sauce pan. Simmer on low heat for 25 minutes or until veggies are tender.

The doubled recipe stats:

14 cups 1.7 points per 1 cup

Easy enough! I love this soup recipe. It's easy, low points
and yummy! I double it so I have enough for lunches the next
day. The crock pot could work for this recipe too.
The original recipe called for 1 cup of Mexican style cheese, some
to go in it and some to sprinkle on top but I omitted the cheese to
keep the points as low as possible. But you could add some and
just figure the points for how ever much you use. I found this recipe in the Kraft Magazine.