Everybody in today's world is curious about calories, how much to take, and how much to burn, but adding healthier options to our meals is very important. Especially the one that's fully baked and a combination of veggies and flesh. I am bringing your attention to the crockpot soup recipes. They're underrated but surely a great selection for a healthier, tastier addition to our diets.
Crockpot Soup Recipes
Making them is also easier; you can use a crockpot, a special pot that cooks food slowly over several hours. You put different things like vegetables and meat into the crockpot to make a soup. Then, you let it cook for a long time. This slow cooking makes the soup taste really good because all the flavors from the ingredients mix together well. An added bonus? You don't have to keep checking on it; you can leave it to cook by itself! This makes it a great way to make tasty, warming meals, especially when it's cold in the winter.
Crock Pot Creamy Tuscan Soup
Ingredients
- 3 chicken breasts
- 1 ½ cups (total) diced celery, onion, carrots
- 32 ounce carton chicken stock
- 2 (15 ounce) cans cannellini (white) beans (do not drain or rinse)
- 15 ounce can fire roasted diced tomatoes with garlic
- 2-3 teaspoons minced garlic
- 1 Tablespoon Italian seasoning
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- ½ cup heavy cream
- freshly shredded Parmesan cheese, for serving
Slow Cooker Spicy Pulled Pork Chili Recipe
Ingredients
- 4-5 minced garlic cloves
- 1 Tablespoon of unsweetened dark cocoa powder
- 1 Tablespoon of chili powder
- 2 teaspoons of ground cumin
- ½ teaspoon of cayenne pepper
- 1 Tablespoon of Mexican oregano
- Sea salt & black pepper
- 3-3½ pounds of trimmed pork shoulder roast
- 1 diced red onion
- 1 4-ounce can of mild green chilies
- 3 Tablespoons of tomato paste
- 1 28-ounce can of diced tomatoes
- 1 15-ounce can of drained and rinsed red kidney beans
- 1 15-ounce can of drained and rinsed black beans
- 2 teaspoon of liquid smoke
- 1 cup of chicken broth
To serve:
- Mexican cheese blend
- Red onion, diced
- Fresh cilantro, chopped
Slow Cooker Vegetable Beef Soup
INGREDIENTS
- 2 lb Chuck Roast cut into small pieces
- 12 oz frozen Soup Vegetables
- 12 oz frozen Mixed Vegetables
- 1 Onion chopped
- 1 cup Barley
- 1 teaspoon Minced Garlic
- 1 can Diced Tomatoes
- 4 cup Tomato Juice
- 4 cup Beef Stock
- 1 Bay Leaf
- Salt to taste
- pepper to taste
Buffalo Chicken Chili
Ingredients
- 1 28 oz can diced tomatoes
- ½ cup "Frank's Red" Hot Sauce
- 2 tablespoon honey
- 1 and ½ tablespoon cumin
- 1 and ½ tablespoon paprika
- 1 and ½ teaspoon salt
- ¼ teaspoon cayenne
- 1 cups water (add more for a thinner chili)
- 2 cloves garlic minced
- 1 onion chopped
- 4 carrots diced, about 2 cups
- 4 celery stalks diced, about 1.5 cups
- 2 cups cauliflower chopped
- 2 cups sweet potato diced
- 1 can kidney beans drained
- 1.5 lbs boneless skinless chicken breasts about 3
Crockpot Tomato Soup
Ingredients
Classic Version
- 28 0z (800g) fresh chopped tomatoes (or canned)
- 2 cups (150g) cauliflower florets
- 4 scallion (spring onions), finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic puree
- 1 teaspoon balsamic vinegar or to taste
- 2 cups (500 ml) warm vegetable broth
- Optional and ½ cup heavy cream if not vegan at the end – or coconut milk
If you prefer the Curried Version
- 28 oz (800g) fresh chopped tomatoes
- 2 cups (150g) cauliflower floret
- 4 green onions (spring onions) finely slices
- 1.5 tablespoon Mild Curry Powder
- 1 teaspoon garlic puree
- 1 teaspoon ginger powder
- 2 cups (500 ml) warm vegetable broth
- optional – salt and red pepper flakes
Slow Cooker Turkey Black Bean Chili
Ingredients
- 1 lb ground turkey
- 2 cans black beans, drained and rinsed
- 14.5 oz can diced tomatoes, undrained
- Green Bell Pepper, chopped
- 2 tablespoon Tomato paste
- 2 cups frozen corn
- 2 large cloves garlic, minced
- 1 medium onion, chopped
- 1 package taco seasoning
Creamy Green Chicken Chili
Ingredients
- 1 ½ lb boneless skinless chicken thighs or breasts
- 12 oz salsa verde I like Trader Joe’s
- 1 green bell pepper diced
- ½ jalapeno pepper diced, seeds removed
- 1 medium onion diced
- 1 can cannellini beans drained
- 1 cup frozen corn
- 1 teaspoon chili powder
- 2-4 ounce reduced fat cream cheese
- Salt and pepper to taste
- Optional toppings: chopped cilantro avocado slices
Healthy Crockpot Taco Soup
Ingredients
- 1 ½ cups yellow onion, diced ($0.60)
- 3-4 cups vegetable broth, any broth will work, but I use and recommend Better than Bouillon Seasoned Vegetable Base ($0.32)
- 1 (15-ounce) can diced tomatoes, ($1.06)
- 2 (15-ounce) cans pinto beans, drained and rinsed ($1.76)
- 1 (15-ounce) can red kidney beans, drained and rinsed ($1.88)
- 1 (14.5-ounce) can brown lentils, drained and rinsed (see notes for substitutions) ($1.22)
- 1 (4-ounce) can green chilies, mild or hot ($0.92)
- 1 (15-ounce) can corn kernels, drained and rinsed ($0.70)
- 1 teaspoon paprika, ($0.06)
- 1 (1 ounce) packet taco seasoning, ($0.54)
- 4 ounces cream cheese, I used dairy-free ($1.54)
- ⅓ cup nutritional yeast, ($1.15)
- salt and pepper, to taste
Slow Cooker Chicken Pot Pie
Ingredients
- 1 Pound (454g) chicken breast diced into 1-inch cubes
- 2 large potatoes peeled and diced
- 1 onion peeled diced
- 1 teaspoon Italian seasoning
- 31.5 ounces (893g) cream of chicken soup 3 x 10.5 ounce cans
- 1 cup (237ml) chicken stock
- salt and pepper to taste
- 2 cups (260g) frozen baby carrot and peas defrosted and drained
Crockpot Chicken Noodle Soup
Ingredients
-
- 1 - 1 ½ pounds boneless, skinless chicken breasts, trimmed of excess fat
- 1 large yellow onion, diced
- 3 large carrots, peeled and sliced into coins
- 2 stalks celery, sliced
- 3 - 4 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bay leaf (optional)
- 2 teaspoons chicken base (I use Better Than Bouillon brand) (optional but encouraged)
- 8 - 9 cups reduced-sodium chicken broth
- 8 ounces egg noodles (wide or extra wide)
- fresh parsley, minced (for garnish)
