Expect a richness of flavor in these slow cooker soup recipes. The long slow cooking process truly brings out flavor that should take a lot more effort than it does. That's one of the great advantages to slow cooker cooking - it just does it on it's own while you do something else.
Every home needs a slow cooker! Use your Instant Pot, too.
Here you'll find recipes for:
16 Bean Soup (adaptable for meat or meatless)
Vegetable Beef Soup
Barbecued Beef n' Bean Soup
Using dried beans (or substitute buying them canned if you must) makes all 3 slow cooker soup recipes economical and nutritious.
Each of these one pot meals are such great comfort food, filling, too, that you'll want some for tonight, some for tomorrow and some for your freezer.
Serve with a whole grain and your meal is complete.
Easy to top with some shredded cheese or croutons of your choice.
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
1. Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours
2. Add remaining ingredients and shift cooker to low and cook for additional 3 hours
3. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve as complete meal or over hot cooked rice.
Best Pennywise Tip: Omit the meat and use vegetable broth for a meatless dish.
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce (to taste or not)
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce
1. Brown meat with onion and celery; drain off fat.
2. Stir in remaining ingredients and add 1 or 2 cups water.
3. Cover and cook on low for 8-10 hours.
Since I prefer the look and taste of fresher vegetables like green beans, I leave out the canned green beans and add frozen green beans near the end of cooking. they don't take long to heat through when added to a big slow cooker of food. The color is fresh and much more attractive. If you are in doubt about them cooking through, heat them in a separate pot as directed on the package.
If you, like me, like a fresher taste to the green vegetables you cook also consider adding frozen broccoli, kale or spinach to the Vegetable Beef Soup
1 lb Great Northern beans, soaked
2 tsp salt
1 med onion, chopped
1/8 tsp ground pepper
2 lb beef short ribs
6 cups water
3/4 cup barbecue sauce
1. Place all ingredients in Slow Cooker except barbecue sauce.
2. Cover and cook on Low 10 to 16 hours.
3. Before serving, remove short ribs and cut meat from bones.
4. Return meat to Slow Cooker.
5. Stir in barbecue sauce before serving.
Delicious with a hot crusty roll or fresh baked baking powder biscuits!
Slow Cooker Soup Recipes: Return to Homepage
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