3 Slow Cooker Soup Recipes to Warm Up Your Week


As temperatures continue to fall, enjoying a hearty bowl of soup is a great way to warm up from the inside out. And thanks to the convenience of slow cookers, making your own soup can be as simple as combining a few ingredients and flipping a switch.

You can also portion out servings of your soup in plastic storage containers for grab-and-go lunch options during your busy work week.

Remember, soups get better with time. So the longer you let your creation simmer, the better the flavor.

Here are three easy slow cooker soup recipes to get you started:

Taco Soup

Adapted from Weight Watchers

1 lb. ground turkey breast

1 large onion, chopped

1 (1 1/4 oz.) package ranch seasoning mix

1 (1 1/4 oz.) package taco seasoning mix

1 (15 oz.) can pinto beans

1 (15 oz.) can hot chili beans

1 (15 oz.) can whole kernel corn

1 (15 oz.) can stewed tomatoes

1 (15 oz.) can stewed tomatoes

Instructions: Brown meat and onions. Drain fat and add to slow cooker. Sprinkle seasoning packets onto meat in slow cooker. Add all other ingredients to slow cooker (do not drain cans). Stir and cover. Cook on low for six to eight hours.

Vegetarian Lentil Soup

Adapted from About Food

2 cups lentils

4 cups water

4 cups vegetable broth

1 onion, diced

3 stalks celery, sliced

2 carrots, chopped

2 cloves garlic, minced

1 tsp. salt

1/4 tsp. black pepper

1/2 tsp. oregano

1 (14 oz.) can diced tomatoes

Combine all ingredients in a slow cooker and cook on low for eight to 10 hours—that’s it! (Note: presoaking lentils can help reduce cooking time).

Slow Cooker Minestrone Soup

Adapted from SkinnyTaste

1 (15 oz.) can white beans, drained, rinsed (cannellini or navy)

1 (32 oz.) container reduced sodium chicken broth

2 tsp. olive oil

1/2 cup chopped onion

1 cup diced carrots

1/2 cup diced celery

2 garlic cloves, minced

1 (28 oz.) can petite diced tomatoes

1 fresh rosemary sprig

2 bay leaves

2 tbsp. chopped fresh basil

1/4 cup chopped fresh parsley

1/2 tsp. kosher salt and fresh black pepper

1 medium zucchini, diced

2 cups chopped fresh (or frozen defrosted) spinach

2 cups cooked small pasta

Parmesan cheese for topping (optional)

Puree beans with 1 cup of the broth in a blender. Sautee the carrots, celery, onion, garlic in oil until tender and fragrant, about 15 minutes. Transfer all ingredients into the slow cooker and heat on low for six to eight hours. Remove bay leaves and rosemary sprig prior to serving.

Do you have a favorite soup recipe? Share the ingredients with us in the comments.  

Photo credit: Mr.TinDC

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Read 13 Comments

  1. These are good recipes, thanks. However, I was surprised by the Taco Soup reliance on processed seasoning packets and canned vegetables with no adjustment or caution to select low or no sodium substitutes. Especially with the Taco Seasoning packet and stewed tomatoes. Those are notoriously loaded with sodium.

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