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Easy Crockpot Soup Recipes ~ Crockpot soup recipes for busy days and cold weather!

crockpot soup recipes


Easy Tempting CrockPot Soups!

 

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Nothing is easier and tastier than crockpot soup.  Hopefully these soup recipes will make the cold days ahead seem just a bit better. 

ALMOND AND WILD RICE CHICKEN SOUP

2 T butter
1/2 C dry wild rice
6 C  chicken broth
1/2 C onion, minced
1/2 C celery, chopped 
2 C chicken, cooked and chopped
1/2 C slivered almonds, toasted

Place the butter into a small skillet over medium heat.
Allow the butter to melt completely then add the dry rice.
Reduce the heat to low and stirring occasionally sauté the rice for 10 minutes. Remove the rice from the skillet and place in the crock pot. Pour in the chicken broth and stir. Add the onion and celery and stir to combine well. Set the heat setting to low, cover the crock pot and cook 4 hours. Add the chicken and continue cooking on low 1 hour. 

Ladle the soup into bowls and top with the slivered almonds.

Serving Size: 8

HINT:   Chopped winter squash is also a great addition to the soup.

SQUASH AND MORE CHICKEN SOUP

3 C butternut squash, peeled and cubed
1 (8 oz) pkg. fresh mushroom slices
1 C celery, chopped
1 small onion, chopped
1 garlic clove, minced
6 chicken thighs, boneless and skinless, halved
1 C wild rice
4 C chicken broth
1 t thyme
1 t salt 
1/4 t pepper
˝ C whipping cream
3 T cornstarch


Place the squash, mushroom slices, celery, onion and garlic into the crock pot. Lay the chicken thighs on top. Next add in the uncooked rice. Pour in the broth. Add the thyme, salt and pepper being sure to stir well to incorporate all the ingredients together.
Cover and cook on low 6 hours. Pour the whipping cream into a small bowl. Whisk in the cornstarch until smooth. Stir the cornstarch mixture into the crock pot. Place the heat on high, cover and continue cooking an additional 30 minutes.

Serving Size: 6

SALSA GROUND BEEF SOUP

1 lb extra lean ground beef
4 C water
1 lb potatoes, peeled and chopped
1 medium onion, chopped
2 small carrots, chopped
2 (4 oz) cans mushroom stems and pieces, drained
1 envelope dry onion soup mix
1 (16 oz) jar chunky salsa

Place the meat in a skillet over medium heat.
Cook the meat 12 minutes or until completely browned.
Drain the meat well in a colander and pat with paper towel.
Pour all of the water into the crock pot.
Add the ground beef, potatoes, onion and carrots.
Pour in the drained mushrooms.
Sprinkle the dry onion soup mix in with the vegetables and meat. 
Blend in the salsa being sure all the ingredients are incorporate together.
Cover and cook on low for 8 hours.

Serving Size: 8

NOTE:  If you aren't partial to ground beef, ground turkey or pork will also work. Stew meat cut into small chunks also makes this soup a treat. 

SLOW COOKED STEAK SOUP

1 T olive oil
1 1/2 lb beef flank steak cut into cubes
1 onion, chopped
5 small carrots, sliced thin
4 C cabbage, shredded
4 red potatoes, diced
2 stalks of celery, diced
2 (14.5 oz) cans tomatoes, diced
2 (14.5 oz) cans beef broth
1 (10 3/4 oz) can tomato soup
1 T sugar
2 t Italian seasoning
1 t parsley flakes


Place the olive oil in a skillet over medium heat and allow it to heat to hot but not smoking. Place the steak cubes and onion into the hot oil. Brown the steak 8 minutes or until no longer pink in the middle being sure to stir occasionally. drain the steak and onions well. Transfer to the crock pot. Add the carrots, cabbage, potatoes and celery to the crock pot. Stir the tomatoes along with juice into the crock pot. Pour the beef broth and the tomato soup into the crock pot. Sprinkle in the sugar, Italian seasoning and parsley flakes. Stir until all the ingredients are combined together well. Cover and cook on the low setting for 8 to 9 hours making sure the meat and vegetables are tender before serving.

Serving Size: 8

Any steak can work in this wonderful soup. Leftover roast will also work well. Canned or frozen vegetables can be used in place of fresh vegetables if you prefer. 

HICKORY SMOKED BEAN SOUP

3 C cooked ham cut into cubes
2 C water
1 C dried navy beans
1 C celery, sliced
1 small onion, chopped
2 carrots, sliced
1/4 t dried thyme
1/4 t liquid smoke
1/4 C parsley, chopped


Place the ham into the crock pot and pour the water over the top.
Add in the beans, celery, onion and carrots.
Sprinkle the thyme into the crock pot.
Pour in the liquid smoke and stir the ingredients to combine well.
Cover and cook on the low temperature setting for 10 hours.
Sprinkle the parsley over the top just before serving.

Serving Size: 4

NOTE:  Any type of dry bean will work with this recipe. Liquid smoke gives foods a great hickory smoked taste. It can be found in the condiment section of your local grocery store.


ITALIAN SAUSAGE PIZZA SOUP

1 lb Italian sausage
1/2 C onion, chopped
2 garlic cloves, minced
1 (4 oz) pkg. pepperoni slices
1 (16 oz) can dark red kidney beans, rinsed and drained
1 (16 oz) can light red kidney beans, rinsed and drained
1 (14.5 oz) can died tomatoes
1 (4 oz) can green chilies, chopped
4 t chili powder
1/2 t salt
1/8 t pepper
1 (15 oz) can pizza sauce


Place the sausage, onion and garlic into a skillet over medium heat. Brown the sausage until not longer pink about 8 minutes.
Drain well in a colander and pat off excess grease with paper towel. Place into the crock pot. Add the pepperoni into the mixture. Place both cans of kidney beans into the crock pot.
Add in the tomatoes and the green chilies. Sprinkle in the chili powder, salt and pepper. Pour the pizza sauce over the top and stir to make sure all the ingredients are combined together.
Cover and cook on low for 6 hours.

Serving Size: 8

NOTE:  This recipe is great for teenage parties. The kids go crazy over the pizza taste in the soup. Chop the pepperoni into small pieces if you prefer. Serve with an Italian blend shredded cheese sprinkled on top.

COZY WARM CAULIFLOWER SOUP

1 large head of cauliflower broken into florets
2 C chicken broth
2 T chicken bouillon granules
2 C half and half
2 C milk
1 carrot, shredded
1 bay leaf
1/4 t garlic powder
1/2 C instant mashed potato flakes
1 (8 oz) pkg. cheddar cheese, shredded


Place the cauliflower, broth and bouillon granules into a large soup pot over high heat. Bring the mixture to a brisk boil.
Place the heat on low, cover and simmer for 25 minutes or until the cauliflower is fork tender. Remove the cauliflower from the pot and mash with a potato masher. Pour the broth mixture into the crock pot and then add the mashed cauliflower. Pour the cream and milk into the crock pot. Add the shredded carrots, bay leaf and garlic powder. Stir to combine the ingredients together well. 

Cover the crock pot and cook on low for 3 hours.
Stir the potato flakes into the crock pot, cover and continue cooking on low for 40 minutes or until the soup is a thick as you like. Remove the bay leaf. Place the soup, in batches, into the blender and blend until very smooth. Return the blended soup to the crock pot. Sprinkle in the cheese and stir to incorporate.
Recover and continue cooking 15 to 20 minutes or until the cheese has completely melted into the soup.

Serving Size: 8

NOTE:  When winter cold hits there is nothing better than a warm cup of soup. This soup not only warms you up but gives you that cozy feeling all the way through. Other types of cheese can be used in this recipe. If you like chunky soups, forego the blender, add the cheese and enjoy. 


FLAVORFUL FALL CHILI

1 lb turkey breast cut in cubes
1 (28 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 C pumpkin, peeled, seeded and cubed
1 onion, chopped
1 clove of garlic, minced
1/2 C frozen corn
1/2 C chicken broth
1 T chili powder
1 (4 oz) pkg. Monterey Jack cheese, shredded

Place the turkey into the crock pot.
Pour the tomatoes and juice on top of the turkey.
Add in the black beans.
Pour the tomato sauce into the mixture and stir to combine.
Add the pumpkin, onion, garlic and corn. 
Stir in the chicken broth.
Sprinkle in the chili powder and mix the ingredients together well.
Cover and cook on the low temperature setting for 10 hours.
Sprinkle the cheese over the top just before serving.

Serving Size: 6

The individual flavors stand out in this chili. Add a 1/2 C of dried cranberries to the mix for a slightly different taste. If your chili is too thick add more chicken broth during the cooking time. 

LIGHT AND CREAMY BROCCOLI SOUP

2 1/2 lbs fresh broccoli, chopped
1 T unsalted margarine
Water
2 C fat free milk
1/2 C light processed cheese, cubed


Remove any tough stalks from the broccoli and discard.
Place the chopped broccoli into the crock pot. Dot the margarine over the broccoli. Fill the crock pot with just enough water to cover the broccoli pieces. Cover and cook on the high temperature setting for 2 hours. Pour in the milk, recover and continue cooking 30 minutes. Stir in the cheese, recover and continue cooking 20 minutes or until the cheese has completely melted into the soup.

Serving Size: 6

NOTE:  There's very little fat in this soup. If you want a little meat with your soup chop some cooked ham and add it to crock pot at the same time you add the broccoli. 

ALL VEGGIE LOW-FAT SOUP MEDLEY

2 (14.5 oz) cans diced tomatoes with green chili peppers
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can chickpeas, rinsed and drained
1 (10 oz) pkg. frozen corn
1 C onion, diced
2 (8 oz) can tomato sauce
1 (1 1/4 oz) envelope chili seasoning mix
1 C water

Dump the cans of tomatoes with the juice into the crock pot.
Add the kidney beans and chickpeas into the pot.
Place the frozen corn and onions in.
Stir in both cans of tomato sauce until well combined.
Sprinkle in the envelope of seasoning mix.
Pour in the water and stir to incorporate all the ingredients together well.
Cover and cook on the low temperature setting 6 hours.

Serving Size: 6

NOTE:  This vegetable soup has a great chili taste due to the green chilies and seasoning mix. Experiment with different vegetables until you find just the right ones for your taste. 

 

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    CROCKPOT SOUP RECIPES