10 Yummy Slowcooker Soup Recipes

Winter is here and that means we’re eating a lot of soup. There’s just nothing better than coming home to a nice warm pot of soup. Just whip up some biscuits to go with it, make some toast, or dust of the bread maker and start some bread when you’re starting the soup in your crockpot.

Below you’ll find 10 of my favorite Slowcooker soup recipes. These make a regular appearance on my weekly meal plan. Not only are soups absolutely delicious, they are also quite frugal and by using your crockpot you don’t have to worry about stirring pots all day.

 

#1 Crockpot Bean Soup

• 1 lb bag or 2 cups mixed beans, soaked overnight
• 7 C water
• 1-2 lbs ham, cubed
• 1-2 pressed cloves garlic
• salt, celery salt, and pepper to taste
• 1 small onion, chopped
• 1 Tbsp Italian seasoning and/or Herbs de Provence

Put all ingredients into your crockpot and cook on LOW for 8 hours.

 

#2 Crockpot Ham and Potato Soup

• 3-1/2 cups peeled, diced potatoes
• 1/3 cup chopped celery
• 1/3 cup finely chopped onion
• ¾ cup diced ham
• 3-1/4 cups water
• 6 chicken bullion cubes
• ½ t. salt
• 1 t. pepper
• 5 T. flour
• 5 T. butter
• 2 cups milk

Stir all but milk, flour and butter into crockpot. Cook on low for 6-8 hours, check tenderness of potatoes. 20 minutes before serving, melt butter in a saucepan, add flour and gradually add milk, stirring constantly over med heat until thick. Stir mixture into crockpot. Let cook 15-20 minutes more.

 

#3 Crockpot Minestrone Soup

• 1 small onion, chopped
• 2 large carrots, peeled and thinly sliced
• 1 medium zucchini, sliced 1” thick
• 2 cloves garlic, minced
• 2 15 oz cans kidney beans, drained
• 6 cups beef broth
• 1 28 oz can diced tomatoes, undrained
• 1 t dried basil leaves
• ½ t. dried oregano leaves
• ½ t. salt
• ¼ t. pepper
• 2 cups cooked small pasta
• ¼ cup grated Parmesan cheese

Combine all ingredients except macaroni and Parmesan cheese in the stoneware. Cover cook on Low 8 to 9 hours or on High 4 to 5 hours. Stir in macaroni. Serve sprinkled with cheese. I substitute 1-1/2 t. Italian seasoning for the basil and oregano.

 

 

#4 Crockpot Sweet Potato Soup 

#5 Slow Cooker Baked Potato Soup 

 

 

#6 Crockpot French Onion Soup

• 3 large onions, thinly sliced
• ¼ cup butter
• 4 cups beef broth
• 1 t. Worcestershire
• ¼ t. salt
• 4-5 slices French bread, toasted
• ¼ cup Parmesan cheese

In slow cooker, combine onions and butter, broth, Worcestershire and salt. Cover and cook on HIGH 4-6 hours. Pour hot soup into bowls and top w/ bread and sprinkle w/ cheese.

 

 

#7 Slowcooker Beef and Vegetable Soup 

• 6 beef bullion cubes
• large pkg. 2 lbs. frozen mixed vegetables (I save left over veggies and use those)
• 2 pounds beef roast, cut into pieces or can use left over beef
• salt and pepper to taste
• 1 (12 oz can tomato paste
• 6 cups water

Pour ingredients into 6 qt. slow cooker and stir well. Cover and cook on low 8-10 hours. Serve w/ cheese toast or grilled cheese sandwiches.

 

 

#8 Crockpot Taco Soup

• 1 pound ground beef
• 2 cans Rotel
• 3 cups cooked beans of your choice, (2 cans)
• 1 can corn (optional)
• 1 pkg. taco seasoning (2-3 T. bulk)
• 1 pkg. ranch dressing mix (optional)
• 8 oz tomato sauce
• 1 chopped onion
• 2 cups water

Brown beef in skillet w/ onion. Drain fat and add to crockpot. Add all other ingredients (do not drain cans), and stir to mix. Cover and cook on low 8 hours or HIGH 4. I usually add more water and a little more bulk taco seasoning powder to make it more soupy.

 

#9 Crockpot Turkey Noodle Soup 

• 2 cups of cooked turkey
• 4 cups water
• 4 cups turkey broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 small onion
• 1 carrot
• 2 stalks celery
• 1 bay leaf
• 6 ounces noodles

Cut your turkey (from leftover roasted turkey) into bite-size chunks. Chop the onion, carrot and celery. Place everything except noodles in your crockpot and cook on low for 4 hours. Remove the bay leaf and add the noodles. Cook another hour on low or 1/2 hour on high until the noodles are soft. Serve the soup hot.

 

#10 Crockpot Butternut Squash Soup

• 2 tablespoons margarine or butter
• 1 medium onion, chopped (1/2 cup)
• 1 butternut squash (2 pounds), peeled, seeded and cubed
• 2 cups water
• 1/2 teaspoon dried marjoram leaves
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 4 chicken bouillon cubes
• 1 package (8 ounces) cream cheese, cubed

Melt margarine in 10-inch skillet over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.

Mix onion and remaining ingredients, except cream cheese, in 3 1/2 to 4 quart slow cooker, Cover and cook on low heat setting 6 to 8 hours or until squash is tender.

Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker; stir in cream cheese. Cover and cook on low heat setting about 30 minutes or until cheese is melted, stirring until smooth.