crock pot soup

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Slow Cooker White Bean Soup

olive oil (0.32)

garlic (0.32)

yellow onion (0.11)

carrots (about 1/2 lb.) (0.30)

celery

dry navy beans* (1.25)

bay leaf (0.30)

rosemary (0.10)

thyme (0.05)

tsp smoked paprika (0.05)

black pepper

water (0.00)

salt,

Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.

Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.

Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.

After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.

Serve the soup hot with crackers or crusty bread for dipping.

Perfect for chilly nights or lazy afternoons, chicken vegetable soup is the ultimate go-to comfort food!

Chicken Vegetable Soup

onion (diced)

butter

potatoes

flour

chicken broth

tomatoes (with juices)

basil

oregano

vegetables

chicken

parsley (chopped)

Cook onion in butter over medium heat until it starts to soften, about 3 minutes.

Add potatoes and cook an additional 3-4 minutes. Stir in flour and cook 1 minute more.

Add broth, tomatoes and seasonings. Simmer 12 minutes or until potatoes are softened.

Stir in vegetables and chicken. Simmer 5 minutes more.

Taste and season with salt and pepper.

Garnish with parsley and serve.

This easy vegetable beef soup is hearty and filling thanks to lots of vegetables and tender chunks of beef. Make this old fashioned homemade soup in a slow cooker with these simple step by step photo instructions.

Crock Pot Vegetable Beef Soup

stew meat (or cut your own)

oz beef broth (Low Sodium)

oz diced tomatoes (not drained)

carrot

onion (medium)

rib celery

oz green beans

salt and pepper

thyme

marjoram

bay leaf

You can use pre-cut stew meat or cut your own from a beef roast.

If browning meat, then add 1 tablespoon oil to a large pan over medium-high heat. When the oil is hot, add about 1 1/2 to 2 pounds of cubed beef and cook until browning some — about 10 minutes.

While the meat is browning, clean, and prep veggies. One rib of celery chopped medium. One carrot cut into 1/4 inch medallions.  One medium onion chopped medium. Also, 8 oz of fresh or frozen green beans.

Add beef and veggies to large crock pot. Add 32 oz low sodium beef broth, and one 15 oz can diced tomatoes (not drained). Salt and pepper to taste, I went with 1 teaspoon salt and 1/2 teaspoon pepper. Optional spices are 1/4 teaspoon thyme, 1/4 teaspoon marjoram, and one bay leaf.

Mix well and cook on low for 8 hours or high for 4 hours until meat and carrots are tender.

This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. A simple dinner for busy weekdays!

Crock Pot Zuppa Toscana

lb ground hot Italian sausage

garlic

onion

russet potato (diced)

salt (to taste)

black pepper (to taste)

chicken broth ((32 oz))

water (see recipe instructions)

kale (stems removed and torn into bite-sized pieces)

heavy whipping cream

parmesan cheese ((for topping))

In a large skillet over medium-high heat, brown and crumble hot Italian sausage, about 5-8 minutes. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn translucent (no need to cook onion completely at this point). Drain grease from skillet.

In a 6 quart crock pot (or bigger), add cooked sausage &amp; veggies plus the diced potato. Season with salt and pepper, to taste. Pour chicken broth on top. There should be enough broth to cover the tops of the potatoes; if there isn&#x27;t, add up to 2 cups water so potatoes are covered.

Gently stir ingredients, cover crock pot, and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.

Remove lid from crock pot and add kale and heavy whipping cream, then stir to combine.

Cover crock pot and cook on HIGH for another 30 minutes.

Serve zuppa toscana immediately with shredded parmesan cheese as garnish.

https://embed.mediavine.com/videos/bpmqdvwca5bxeu4f562y

Crock Pot Zuppa Toscana! This crock pot zuppa toscana soup is an Olive Garden copycat recipe that makes it easy to bring the taste of Italy home. An easy dinner for busy weekdays!

This easy tortilla soup is the perfect ‘set it and forget it’ weeknight dinner for the crock pot, I bet most of the ingredients are already in the pantry and fridge!&nbsp;

Slow Cooker Tortilla Soup

corn tortillas

olive oil

onion (chopped)

garlic (large, minced)

jalapeño (diced and seeded)

cumin

chili powder

oz crushed tomatoes

rotel

½ oz black beans

corn

chicken breasts

cilantro

Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.

Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.&nbsp;

Shred chicken and add back to the pot. Serve with tortilla strips.

Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.

Crispy Tortillas

Crock Pot Broccoli Cheddar Soup From Scratch

broccoli

chicken stock

salt

pepper

cayenne

cheddar cheese

Add broccoli, onion, carrot, and garlic to a Crock Pot.  Mix pepper, salt, and cayenne in a small bowl and sprinkle over veggies. Mix and then add condensed cream of celery soup and chicken stock. Cook on low for 6-10 hrs or high for 4 hrs. Keep on warm.

With an immersion blender, blend soup until creamy.

Add cheese to soup 1 cup at a time and mix well so cheese melts.  Add all of the cheese and mix until fully melted and creamy.

Serve immediately.

This delicious soup is so easy to make and wonderful on a cold day. Serve with cornbread and you have a great meal.&nbsp;

Black-Eyed Pea Cabbage Soup

hamburger

green pepper

cabbage

tomatoes

water

black-eyed peas (uncooked)

Cajun seasoning (see my recipe

hot sauce cayenne ((optional))

Brown hamburger, onion, green pepper, celery and garlic clove in a skillet on top of the stove.  Drain and add to large soup pot.

Add cabbage, tomatoes, chicken broth, water, dried black-eyed peas, Cajun seasoning and cayenne to pot.  Bring to a boil, turn down to simmer and cook for 45 to 60 minutes until dried peas are done

Crock Pot Potato Soup is made with cream instead of milk which makes delicious and thick. It&#x27;s full of potatoes and bacon!

Crock Pot Potato Soup

celery (diced)

garlic powder

Salt (to your taste)

Pepper (to your taste)

sage

all purpose flour

heavy whipping cream (divided)

Parmesan cheese (grated, divided)

bacon

Tablespoons cilantro (minced)

Combine the first 9 ingredients in a 5 or 6 quart crock pot.  Cover with the lid and cook on low for 5 or 6 hours or until potatoes are tender.

Combine the flour and 1/2 cup of cream in a small bowl, mix until smooth. Stir into the broth in the crock pot. Add in the 3/4 cup grated Parmesan cheese, crumbled bacon, cilantro and remaining cream into the crock pot. Stir to combine.

Cover and continue cooking 30 minutes until soup is slightly thickened.  Place soup into bowls, sprinkle with remaining Parmesan Cheese, serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1566244038/xr1ts6l5mjh6sqj0dvc2.mp4

Crock Pot Potato Soup, this isn't just soup, it's a meal. A delicious thick, creamy, flavor packed meal made in the crock pot that you're family will love.

Another favorite white bean would work well here too. The soaking step speeds up the cooking process, but if you forget, don't fret. 

Slow Cooker Vegetable Bean Soup

carrots, diced (about 1 1/2 cups)

celery, diced (about 1 cup)

onion, diced (about 1 1/2 cups)

garlic,

tsp. dried rubbed sage, sage

vegetable broth

Soak beans in water at least 4-12 hours, or overnight (see notes for a detailed explanation of how to do this.) Drain and rinse beans in a colander.

Place soaked beans, carrots, celery, onion, garlic, and sage in the slow cooker.

Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you&#8217;ve soaked them beforehand, but the longer it cooks, the creamier the soup gets).

Taste soup and add salt and pepper to taste.

I stumbled upon this recipe last fall year through a google search and made it repeatedly throughout fall/winter, served it to dinner guests and brought it to pot lucks to rave reviews, made it in bulk and froze for meal prep etc. etc.  Now that the cool weather is once again returning here in Maine, I had to find this recipe again.  I personally like to add chicken to it but even without it this recipe is absolute perfection and has become cool weather a staple in my household, thank you!

This was SO good!! Very creamy and full of veggies. This soup and salad and you can’t go wrong!!

Had high hopes for this recipe, as it looked SO good, but had virtually no taste and was mush.  I added in Soy Curls, which made it a lot better, but wanted to throw out the leftovers... and I could hardly eat this no matter how many tweaks I did.

This soup is fantastic! What a lovely dinner to come home to when it is snowy and cold outside. I read in the comments that some people thought it was bland, so I ramped up the seasonings from the get-go. I used a full teaspoon of sage and a teaspoon of thyme. I also used heavy-handed sprinklings of both smoked paprika and Goya Adobo seasoning, in addition to some black pepper. I cooked the soup for 8 hours; during the last hour, it looked like there wasn’t enough liquid so I added a cup and a half of water with additional vegetable Better Than Bouillon (which is what I used in place of vegetable broth). I liked the look of the bright green in your pictures, so I also added some frozen chopped spinach for that final hour. This was my first time making a recipe with dry beans. I was always intimidated with the idea of soaking, but with your instructions, realized it was easier than I thought. They sat overnight. The beans were creamy and perfect, the vegetables soft, but not mushy, and the broth so flavorful. Thank you for this wonderful winder soup!

I love making this soup because it's literally toss in and forget, but I wanted to make a recommendation to vegan cooks. If you find the soup a bit bland, mix the following together and add it to the soup:

3 Tbsp aminos/soy sauce/tamari
1 drop sucalose (or other sweetner, but it doesn't take much)
1 tsp paprika
2 drops liquid smoke
2 Tbsp nutritional yeast

This gives it a hammy flavor as if you added a ham hock. It's not perfectly similar of course, but it adds a depth of flavor that I really enjoyed. Just thought I'd pass it on!

Thank you, dawn for your tweaks! I followed the recipe and used the tweaks. This soup came out delicious!

Any suggestions for cooking this on the stove?  My crockpot insert shattered last week 😢

https://content.jwplatform.com/videos/FwBMZKEq.mp4

low Cooker Vegetable Bean Soup – Sometimes the easiest recipes are the best! This vegetable bean soup recipe is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan)

Slow Cooker Vegetable Bean Soup (Vegan, Gluten-Free)

The easiest homemade soup recipe! Make this simple 9 Can Beef Soup on the stovetop or in a Crock Pot for an easy weeknight dinner!

9-Can Beef Soup {Stovetop or Crock Pot}

½ lbs. ground beef

finely-diced onion (I use frozen pre-diced onion

(28 ounce) can diced tomatoes ((this is the large size, or you can use two smaller cans))

(15.25 corn

(16 ounce) can pinto beans

kidney beans

black beans

(1 ounce) packets dry Ranch salad dressing and seasoning mix

avocado

Brown the beef and onion in a large Dutch oven over medium-high heat until the meat is no longer pink. Drain off fat and return beef and onion to the pot.

Add remaining ingredients to the pot (do NOT drain the cans). Bring to a boil, reduce heat to low, and simmer (covered) for 1-2 hours. Taste and season with salt and pepper, if necessary.

Ladle into bowls, add desired toppings, and serve!

STOVETOP METHOD:

Brown the beef and onion in a large Dutch oven over medium-high heat until the meat is no longer pink. Drain off fat and transfer beef and onion to a slow cooker.

Add remaining ingredients to the slow cooker (do NOT drain the cans). Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and season with salt and pepper, if necessary.

SLOW COOKER METHOD:

Top 10 crock pot soup recipes from across the web

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Slow Cooker White Bean Soup

Chicken Vegetable Soup

Crock Pot Vegetable Beef Soup

Crock Pot Zuppa Toscana

Slow Cooker Tortilla Soup

Crock Pot Broccoli Cheddar Soup Fro...

Black-Eyed Pea Cabbage Soup

Crock Pot Potato Soup

Slow Cooker Vegetable Bean Soup

9-Can Beef Soup {Stovetop or Crock ...

Top 10 crock pot soup recipes from across the web

The most viewed crock pot soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker White Bean Soup

Chicken Vegetable Soup

Crock Pot Vegetable Beef Soup

Crock Pot Zuppa Toscana

Slow Cooker Tortilla Soup

Crock Pot Broccoli Cheddar Soup Fro...

Black-Eyed Pea Cabbage Soup

Crock Pot Potato Soup

Slow Cooker Vegetable Bean Soup

9-Can Beef Soup {Stovetop or Crock ...

The most viewed crock pot soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine