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7 Best Crockpot Soups

When the weather turns chilly and the days grow shorter, there’s nothing quite like a steaming bowl of soup to warm your soul. But who has the time to stand over a stove for hours? That’s where the crockpot comes to the rescue. In this article, we’ll explore seven of the best crockpot soups that are not only incredibly comforting but also delightfully easy to make. Get ready to cozy up with a bowl of soul-warming goodness.

Introduction

Imagine this:It’s a cold, blustery winter evening, and you’re craving a hot, comforting meal. You’re not in the mood for complicated recipes or hours in the kitchen. That’s where crockpot soups come to the rescue! In this article, we’re going to explore the 7 best crockpot soups that will warm your soul and make your taste buds dance with joy.There’s a certain magic in a pot of soup simmering slowly in a crockpot. The aroma fills your home, and the anticipation of a warm, flavorful meal is enough to make anyone’s day. In this article, we’ll take you on a journey through the world of crockpot soups, sharing seven recipes that are perfect for warming your soul on a cold day. From classic chicken noodle to hearty beef stew, these dishes are a testament to the comfort and convenience of slow cooking.

The Magic of Crockpot Soups:Before we delve into these soul-warming recipes, let’s take a moment to appreciate the magic of crockpot soups. These hearty meals have been a kitchen favorite for busy home cooks, and they have a history as rich and comforting as the soups themselves. We’ll explore the origins and evolution of crockpot soups and understand why they hold a special place in our hearts. The convenience of preparing them in a crockpot adds an extra layer of charm to these already delightful dishes.

Choosing the Right Crockpot:Not all crockpots are the same, and in this section, we’ll help you choose the right one for your soup-making adventures. We’ll discuss the different sizes and features available, helping you select the perfect crockpot to match your culinary needs. Whether you’re cooking for a crowd or preparing a small family meal, we’ve got tips to guide you. Plus, we’ll highlight the convenience of programmable and smart crockpots that make modern soup-making a breeze.

Calculate Recipe Calories

Benefits of Crockpot Soups

Crockpot soups are like a warm hug on a chilly day. Here’s why they’re so fantastic:Convenience:Throw your ingredients into the crockpot, set it, and forget it. No need to babysit the stove.

Rich Flavors:The slow cooking process allows the flavors to meld together, creating a rich and robust taste.

Budget-Friendly:Crockpot soups often make use of simple, affordable ingredients, making them easy on your wallet.
Now, let’s dive into the delicious world of crockpot soups!

Soup #1: Hearty Chicken Noodle

Recipe 1: Hearty Chicken Noodle Soup: A Recipe That Feels Like Home

I don’t think there’s anything more comforting than a bowl of Hearty Chicken Noodle Soup. It’s one of those dishes that, no matter what’s going on in my life, can instantly make things feel better. I always associate this soup with chilly nights, family dinners, and that feeling of warmth that only a good bowl of soup can bring.

I’ve made this recipe countless times over the years, and let me tell you, it’s perfect for almost any situation. Whether I’m feeling a little under the weather, having one of those gloomy days, or just craving something hearty and delicious, this soup is my go-to. There’s something about the way the broth, the noodles, and the tender chicken come together that just feels like a warm, comforting hug in a bowl. Let me walk you through how I make it.

Ingredients You’ll Need

This soup doesn’t require a ton of fancy ingredients, which is exactly why I love it. Most of the ingredients are probably already in your pantry, and you can swap out anything you don’t have on hand. Here’s what you’ll need for a big pot of this comforting soup:

Chicken: I usually go for boneless, skinless chicken breasts. They cook up quickly and are easy to shred later. But if I want a richer taste, I’ll use chicken thighs. They add so much flavor.
Chicken Broth: This is the heart of the soup. I like using low-sodium broth so I can control the salt, but any broth you prefer will do.
Noodles: I swear by egg noodles, but any kind of pasta works. I’ve used bowties and rotini when I didn’t have egg noodles, and it still turns out great.
Carrots: They add sweetness and texture, plus they look great in the bowl.
Celery: A classic soup veggie. It brings that nice crunch that balances out the softer ingredients.
Onion: I always use yellow onions. They’re mild and add depth to the flavor.
Garlic: Because garlic makes everything better, right? I usually go with a couple of minced cloves.
Herbs: A couple of bay leaves and some fresh thyme (or dried if that’s what you have) really bring out the flavor.
Salt and Pepper: These are key for seasoning. I add a bit at the start and taste it as I go along.
Olive Oil or Butter: To sauté the veggies. I use olive oil, but butter adds a richer taste if I’m in the mood.
Fresh Parsley: This is the finishing touch at the end. It adds a burst of color and a fresh pop of flavor.

Let’s Get Cooking

Now, here’s where the magic happens. The steps are simple, and it all comes together in about 45 minutes. Here’s how I do it:

Step 1: Sauté the Veggies

I start by grabbing a big pot (or Dutch oven) and heating up about a tablespoon of olive oil (or butter if I’m feeling extra). Once it’s hot and shimmering, I toss in the onions, carrots, and celery. I let them sauté for about 5 minutes, stirring occasionally, until they soften up and the whole kitchen starts smelling like comfort itself.

Next, I add the garlic and sauté it for another 30 seconds. I love this step the garlic fills the kitchen with its fragrant aroma, setting the stage for the delicious meal ahead.

Step 2: Add the Broth and Chicken

Once the veggies are softened, I pour in 6 cups of chicken broth. This is the soup’s base, and it’s rich, savory, and everything I need. I stir it all together and bring it to a simmer.

Then, I add the chicken breasts. Don’t worry if they’re not fully cooked at this point they’ll cook through in the broth and soak up all those amazing flavors. I let it simmer for about 15-20 minutes until the chicken is tender and fully cooked.

Step 3: Shred the Chicken

Once the chicken is cooked, I take it out and set it aside to cool for a couple of minutes. While it’s cooling, I remove the bay leaves and any thyme stems. Then, using two forks, I shred the chicken into bite-sized pieces. The chicken should be so tender that it practically falls apart. Honestly, shredding chicken is one of those oddly satisfying tasks.

Once the chicken is shredded, I throw it back into the pot and give it all a good stir.

Step 4: Add the Noodles and Herbs

Now, it’s time to add the noodles. I toss in a couple of handfuls of egg noodles (or whatever pasta I’ve got) and let them cook in the simmering broth for about 8-10 minutes. I want them just tender, with a little bite to them.

While the noodles cook, I toss in the fresh thyme and taste the soup. This is when I adjust the seasoning with more salt and pepper if needed.

Step 5: Taste and Serve

Once the noodles are cooked, the soup is pretty much done. I take the pot off the heat, stir in the fresh parsley for a burst of color and freshness, and take one last taste. This is my chance to make sure the seasoning is just right sometimes it needs a pinch more salt or a few more cracks of black pepper.

Then, I ladle the soup into bowls, making sure to get a nice mix of chicken, noodles, and veggies in each one. I might add a crusty piece of bread on the side for dipping, because honestly, what’s soup without a little bread to dunk?

Tips I Swear By

Make It Ahead: This soup tastes even better the next day. The flavors continue to meld, and the broth thickens up a little. If I have the time, I’ll make it the night before and let it sit in the fridge overnight.
Freeze It: This soup freezes really well. I always keep a few containers of it in the freezer for those days when I’m just not in the mood to cook.
Add More Veggies: If you’re like me and want to sneak more veggies in, toss in some spinach or peas. They cook quickly and add a nice pop of color.

Why I Love This Soup

What I love most about this Hearty Chicken Noodle Soup is how it brings together simple ingredients to create something so comforting. The chicken is tender and juicy, the noodles are perfectly cooked, and the broth is rich and flavorful. It’s the kind of soup that makes you feel good from the inside out.

But the best part? It’s incredibly flexible. You can change up the veggies, use a different kind of pasta, or adjust the seasonings to fit your taste. This soup is as adaptable as it is comforting. Whether you’re feeding a crowd, looking for something to make ahead, or just craving a warm bowl on a rainy day, this soup has you covered.

And honestly? There’s no better feeling than sitting down with a steaming bowl of homemade chicken noodle soup, watching the steam rise, and knowing you’ve made something that’s nourishing not just for the stomach, but for the soul.

So, next time you’re in the mood for something cozy, grab your ingredients and make this soup. You won’t regret it. And who knows? It might just become your go-to comfort dish too.

Soup #2: Savory Tomato Basil

Recipe 2: My Go-To Tomato Basil Soup (Straight from My Stove and My Heart)

Alright, let’s just cut to the chase. This isn’t some Michelin-star dish or a trendy Instagram moment. Nope. This soup right here? It’s my lifeline. My fallback. My warm, steamy “you got this” in a bowl. And if you’ve ever had one of those days you know, when everything’s spiraling and the universe just keeps poking you with a stick then maybe this soup can be that for you too.

I can’t tell you how many nights I’ve shuffled into the kitchen, hair in a bun, zero energy left, and still made this soup. It’s not because it’s quick (though it is). It’s because it works. Like, it actually makes me feel better. Some folks drink wine, some meditate. Me? I sauté onions and roast tomatoes. That’s my therapy. No shame.

The Lineup: Ingredients I Always Keep Around

You’re not gonna need anything fancy. This is grocery-store stuff. Pantry staples. Real food for real people.

Ingredient	Why It’s Here
6 ripe tomatoes (Roma or vine)	The stars of the show. If tomatoes were singers, these would hit the high notes.
1 yellow onion	Sweet, mellow, and grounding like a good friend.
4 garlic cloves	Because flavor. Also because I love garlic and don’t trust people who don’t.
2 tbsp olive oil	Just enough to get things going. No need to overdo it.
4 cups vegetable broth	The base. The depth. The “oomph.” Sub in chicken broth if you want.
½ cup fresh basil leaves	Basil doesn’t ask for attention it demands it.
Salt and pepper	Taste as you go. Always.
1 tsp sugar	Don’t roll your eyes. It smooths out that tomato tang.
1 cup heavy cream (optional)	But is it really optional? Come on, it’s cream. Treat yourself.

The Process (A.K.A. My Little Ritual)

I’ve made this soup in tiny apartments, on lazy Sundays, during storms, and yes even during breakups. It’s always there for me. Here’s how I do it:

Step 1: Onions + Garlic = The Foundation

I warm the olive oil in a big pot medium heat, no rushing. Then in go the chopped onions. I let them sweat it out until they go soft and translucent. It’s already starting to smell like dinner. Then I toss in the garlic, and suddenly the whole kitchen smells like a hug.

Step 2: Tomatoes Hit the Pan

Rough-chopped, no peeling, no fancy slicing. Just throw them in. Let them break down naturally. Stir, simmer, enjoy the aroma. After about 10 minutes, you’ve basically got a chunky tomato stew and that’s exactly what you want.

Step 3: The Brothy Bonding Time

Now’s when I pour in the broth. I bring it all to a gentle boil, then let it simmer for about 15 minutes. No multitasking. This is the part where the flavors start telling each other their life stories.

Step 4: Bring on the Basil and Seasoning

I tear the basil leaves with my hands (I like the rustic vibe), stir them in, then add the sugar, salt, and pepper. The first time I added sugar, I felt guilty… until I tasted it. Game changer. I taste and adjust until it feels just right.

Step 5: Smooth or Chunky? You Decide.

Me? I’m a smooth soup kinda gal. I use an immersion blender right in the pot. One less dish to wash. But when I’m feeling like chewing my soup (we’ve all been there), I mash it up just a bit and leave it textured.

Step 6: The Creamy Final Touch

Optional? Technically. But why would you skip this? I pour in a cup of cream, and the soup transforms instantly. The color softens, the texture gets velvety, and suddenly I feel like I’m eating something way fancier than it is.

Let’s Talk Pairings (Because Soup Needs a Sidekick)

Tomato soup is good. But tomato soup with a buddy? That’s next level.

Grilled Cheese – Of course. I use sharp cheddar and sourdough. Golden, crisp, gooey perfection. I dare you not to dip.
Garlic Toast – Lazy day hack. Slather bread with butter and garlic, bake it till crisp, and call it crouton couture.
Avocado Toast – Trust me. The creamy avocado with the warm tangy soup? Weirdly amazing.
Crispy Salad – Something fresh and crunchy. Keeps things balanced. And makes you feel like an adult.

Why I Keep Coming Back to This Soup

Because it never lets me down. It’s reliable. It’s cheap. It’s nostalgic. And it’s got that kind of quiet magic that most people overlook. I make this soup when:

Life feels like a mess
The weather’s doing that sad gray thing
I’ve got a fridge full of almost-gone veggies
Someone I love needs comfort food
I just want something that feels like home

And each time, it brings me back to center. Doesn’t matter how chaotic my day’s been by the time I’ve had a bowl of this soup, I’ve found my feet again.

Lessons Learned (A.K.A. Don’t Do What I Did)

Use the sugar. I skipped it once and the soup tasted like acidic regret.
Fresh basil only. Dried basil turns this into sadness in a bowl.
Careful blending. Ever exploded hot soup in your kitchen? I have. Don’t be me.
Roast your tomatoes if you’ve got time. 400°F, 25 minutes, olive oil drizzle. It adds a deep, rich flavor that’s totally worth the extra step.
Make extra. This soup is even better the next day. It thickens, the flavors deepen, and you get a reward for doing nothing.

The Last Spoonful

This isn’t just a soup it’s a moment. A pause. A deep breath when the world’s too much. And yeah, that sounds dramatic for something made of tomatoes and garlic, but I stand by it.

If you make this soup, I hope you don’t just follow the recipe. I hope you feel it. Add a splash of something spicy if that’s your vibe. Drop in some parmesan. Toss in a grilled shrimp if you’re feeling bold. Make it yours.

But more than that, I hope you find in it what I’ve found: comfort, calm, and the delicious reminder that even when things fall apart, you can always come home to a bowl of soup.

Soup #3: Spicy Taco Soup

Recipe 3: Spicy Taco Soup The Soup That Saved My Sanity

Let me set the scene for you.

I was having one of those weeks. You know the kind wallet looking thin, energy levels even thinner, and dinner felt more like a battle than a joy. I stood in my kitchen, staring at the shelves like they were gonna magically offer up a five-star meal. Instead? I saw a couple sad cans of beans, some corn, tomatoes, and ground beef thawing on the counter like it had somewhere better to be.

I didn’t have a plan. Honestly, I didn’t have the mental bandwidth for a plan. But hunger and desperation are a hell of a combo. So I did what any half-functioning adult does in times of culinary crisis I winged it.

I threw everything into a pot. No real measurements, just vibes and a whisper of hope. The onions hit the oil, the garlic followed, and then bam taco seasoning turned my tired kitchen into a fiesta. And suddenly, something clicked. That smell, that sizzle, that beautiful chaos bubbling up… it felt like maybe, just maybe, I wasn’t totally screwing this up.

Spoiler alert: I wasn’t. In fact, I accidentally created the one dish that’s now on repeat in my house. A spicy, loud, messy, soul-hugging soup that quite literally kept me sane.

This Soup Has No Chill (And That’s Why I Love It)

This isn’t one of those dainty, polite soups that sits quietly in a bowl. Nope. This soup’s got attitude. It’s bold. It smacks your taste buds around, then wraps you in a warm hug. It’s the kind of soup that doesn’t ask permission it takes over.

It’s also stupid easy. Like, you-could-make-it-in-your-sleep easy. And I know that, because I basically did. It forgives overcooked onions. It embraces random add-ins. It tastes like you simmered it all day, even if it only cooked while you sat on the floor contemplating your life choices.

My Actual Pantry Dump The “Recipe”

Here’s what I had the last time I made it. It wasn’t fancy. It wasn’t planned. But together? Pure gold.

Ingredient	Amount	Why It Works
Ground beef	1 lb	Meaty, hearty, gets the job done
Onion	1 medium, chopped	Adds that sweet-savory base
Garlic	3 cloves, minced	Don’t skip it unless you hate joy
Taco seasoning	1 packet	Lazy man’s spice blend
Diced tomatoes	2 cans (14.5 oz)	Tangy and chunky perfection
Black beans	1 can, drained	Texture and protein
Kidney beans	1 can, drained	Makes the bowl look fancy
Corn (frozen)	1 cup	Sweetness that balances the heat
Green chiles	1 small can	Kicks up the flavor without burning your face off
Tomato paste	2 tbsp	Thickens the soup, deepens flavor
Beef broth	3 cups-ish	Makes it all soupy and delicious
Olive oil	1 tbsp	Starts the flavor party
Salt + Pepper	To taste	Adjust like your sanity depends on it

The How-To: Like I Actually Cooked It

This is not a Pinterest-perfect, step-by-step process. This is real life. Here’s how it went down in my kitchen:

Step 1: Onions and Oil

Got the olive oil warm, tossed in the chopped onion. Let them sizzle while I scrolled on my phone and stirred every now and then. Once they got soft and smelled like something you’d want to live in, I added garlic. Things started smelling like a taco truck. That’s when I knew I was onto something.

Step 2: Enter the Beef

In went the ground beef. I smashed it around the pot like it owed me rent money. Once it was browned and no longer looking sad, I dumped in the taco seasoning. The whole kitchen smelled like it was about to throw a party.

Step 3: The Big Dump

Everything else? I just tossed it in. No ceremony. Tomatoes, beans, corn, green chiles, tomato paste, broth bam, bam, bam. Gave it a good stir and stepped back to admire the absolute chaos in my pot. It was beautiful.

Brought it to a gentle simmer, slapped on a lid, and let it do its thing for half an hour while I dealt with emails I didn’t want to read.

Step 4: Taste, Adjust, Repeat

I always forget this step and regret it. But this time, I remembered. I gave it a taste and added a bit more salt, some pepper, and a squirt of lime juice. Then, for the drama, a splash of hot sauce. Because apparently, I enjoy pain.

Toppings: Because Soup Should Never Be Naked

Soup is great. But toppings? That’s the outfit. Here’s what I throw on depending on my mood and my fridge situation:

Sour cream – cools the fire, makes it creamy
Shredded cheese – always a yes
Tortilla chips – for crunch and chaos
Cilantro – when it’s not wilted into mush
Avocado slices – when I’m feeling emotionally stable
Jalapeños – because I’m not done suffering

Mix and match. Go wild. You can’t mess this up.

Why I Keep Coming Back to This Bowl of Madness

This soup isn’t just a meal. It’s a moment. It’s the thing I make when I’ve got nothing in the tank. When I’m tired, cranky, and hungry for something that feels like it cares about me back.

It feeds me for days. It tastes better the next day. It requires zero brain cells to make. And every time I serve it to someone else, they look at me like I just conjured magic from cans and leftovers. Which… yeah. I kinda did.

Leftovers? Oh Honey, They Evolve

This soup is the gift that keeps giving. I don’t just reheat it I reinvent it. Here’s how I stretch it into greatness:

Day	Transformation	How I Did It
Day 1	Classic soup	Hot, fresh, straight from the pot
Day 2	Taco rice bowl	Over rice, extra cheese, microwave magic
Day 3	Nacho night	Spoon over chips, broil with cheese
Day 4	Quesadilla time	Use the chunky bits, fold into a tortilla, grill it up

Soup #4: Creamy Broccoli Cheddar

Recipe 4: Creamy Broccoli Cheddar Soup

The Accidental Comfort Food I Never Knew I Needed

I’ll admit it right off the bat I used to turn my nose up at broccoli cheddar soup.

Seriously, it always looked like hot Velveeta with weeds in it. I’d see it on a café menu and immediately keep flipping, like, “Nah, I’m good.” But funny how life has a sense of humor because one night, when my fridge was hanging on by a thread and I was too lazy to order takeout, this soup happened.

I didn’t mean to fall in love. I just threw a bunch of sad ingredients in a pot and hoped for the best. Spoiler alert: It turned out ridiculously good. Warm, cheesy, creamy, a little bit green and exactly what I needed that night. Now? I make it all the time. Not out of desperation, but by choice. Obsession, even.

Here’s how I make it my way, not the picture-perfect version from Pinterest that makes you feel like your kitchen needs marble countertops and antique copper ladles. Nah. Just real, honest, belly-hugging soup.

What I Had in the Fridge (And You Probably Do Too)

The Core Stuff

1 tbsp butter – I had the unsalted kind, but honestly, anything works.
1 small onion, chopped up fine.
2 garlic cloves, minced (or the lazy spoonful from a jar, which is what I used).
3 cups broccoli, chopped into little florets. Stems too I’m not a food waster.
1 carrot, grated for some color and a tiny hint of sweetness.

The Creamy Backbone

3 tbsp flour – this makes it thick and cozy.
2 cups milk – I used whole milk because rich is the vibe.
1 cup heavy cream – or just more milk if you’re trying to behave.
2 cups chicken broth – or veggie broth if you’re keeping it meat-free.

The Cheesy Crown

2 big handfuls (about 2 cups) sharp cheddar, freshly grated. Don’t use the bagged stuff it melts weird and tastes like plastic feelings.
Salt + pepper, to taste.
A tiny pinch of nutmeg – sounds weird, works wonders.

My Real-Life Cooking Steps (Chaos and All)

Step 1: Butter, Onion, and That First Good Smell

I started with butter in a big ol’ pot over medium heat. Once it started to bubble like it was whispering secrets, I tossed in the onion. I gave it time. No rushing just letting it get soft and golden. Then the garlic joined the party, and I swear, the smell punched me right in the memory bank. Comfort.

Step 2: The Veggie Dump

In went the broccoli and carrot. I stirred like I meant it, just until everything looked shiny and got a little soft. Not mushy. We’re not making baby food here. I gave it around 5-7 minutes to hang out and mingle.

Step 3: Flour Time AKA “It Looks Weird, Keep Going”

I pushed the veggies to the side and sprinkled the flour right in the buttery zone. Stirred like crazy. For a second, it looked like a science experiment gone wrong thick, clumpy, kind of beige. But I trusted the process. I slowly poured in the milk, then the cream, then the broth whisking the whole time like my soup depended on it. Spoiler: it did.

Step 4: The Simmer That Changed My Life

I turned the heat down and let it simmer. That’s when the magic started. It thickened. The kitchen started smelling like I lived inside a bakery that also happened to serve hugs. I stirred here and there just to feel like I was doing something productive.

Step 5: The Cheddar Moment

Once it was thick and dreamy, I cut the heat. No boiling after the cheese that’s how you break a soup and a heart. I added the cheese in stages, stirring as it melted into gold. Salt, pepper, a touch of nutmeg. It all came together like it had been practicing for a stage performance. Velvety, rich, and somehow elegant even though it was born from fridge scraps.

How I Eat It (Like a Hungry Goblin)

I don’t do tiny soup cups or dainty bowls. I ladle this into the biggest bowl I can find the one usually reserved for mixing cookie dough. Then I toast a thick slice of whatever bread’s hanging around. Sourdough if I’m lucky. Plain sandwich bread if I’m not. And yes, I absolutely dip it until it’s soggy and perfect.

If I’m feeling extra chaotic, I crumble crackers on top. Sometimes even throw in a dash of hot sauce. There are no rules in my kitchen, just cravings.

Leftovers? More Like “Tomorrow’s Therapy in a Bowl”

If there’s any soup left (rare), it goes into the fridge in an airtight container. Next day? I reheat it slowly with a splash of milk. It gets thicker overnight, and I’m not complaining. Sometimes, I’ll even sneak a spoonful straight from the fridge like it’s midnight ice cream. And weirdly? It’s still amazing. Cold. Unapologetic. Delicious.

Mistakes I Made So You Don’t Have To

What I Did Wrong	What I Learned
Used pre-shredded cheese	It melted like rubber. Freshly grate or cry later.
Boiled it after adding cheese	It separated like a breakup. Always kill the heat.
Skipped the nutmeg	It was okay… but not wow. Trust the tiny pinch.
Too much broccoli	It turned into a veggie stew. Learn the balance.
Forgot to toast my bread	Life felt incomplete. Crunch is non-negotiable.

Why This Soup Sticks With Me

This isn’t just about soup anymore.

This is about those random nights when you’ve got nothing planned, nowhere to go, and nothing fancy to work with and yet, something special still comes together. That’s what this soup became for me. A reminder that cozy doesn’t need a recipe. That good things can come from scraps and second chances.

So yeah, I may have judged broccoli cheddar soup once. But now? I make it when I need comfort. When I want to impress absolutely no one but myself. When I want dinner that feels like a conversation with an old friend who knows when you need carbs and cheese more than anything else.

And yes I still eat it straight out of the pot sometimes.

No shame. No spoon? No problem.

Soup #5: Beef and Vegetable Stew

Recipe 5: Beef and Vegetable Stew: My Tried-and-True Soul Food

If you’ve ever needed a meal to wrap its arms around you and say, “It’s gonna be okay,” this is it. My beef and vegetable stew isn’t just food it’s a full-on therapy session in a bowl. Rain? Bring it. Snow? Even better. Hell, I’ve made this stew on sunny days just because my soul needed a reset. No fancy tricks. No flashy chef flair. Just a slow-cooked, humble masterpiece that never lets me down.

Let me walk you through it. Not the polished cookbook version, but exactly how I do it messy, real, delicious.

The Story Behind the Stew

I didn’t learn this stew from some cooking show. I learned it from watching my mom, apron stained, no recipe in sight, just going with what felt right. She didn’t measure. She tasted. Always. I swear the woman had a sixth sense when it came to seasoning.

Growing up, stew meant stability. If life fell apart, stew held it together. Bad test? Stew. Breakup? Add more potatoes. Too broke to order pizza? You guessed it.

Over time, I made this recipe mine. A little more garlic. A splash more wine. Some tweaks, some fails, and a few accidental wins. But every time I make it now, I still hear her voice in my head: “Taste it again.”

What You’ll Need (Let’s Keep It Real)

Here’s everything I toss into the pot. Don’t panic if you’re missing something you can always make it work.

Ingredient	Why It’s Here
2 lbs beef chuck, cubed	It’s got that fat marbling you want trust me
1 large yellow onion, chopped	Adds sweetness and depth
3 garlic cloves, minced	Garlic = life
3 carrots, chopped	Sweet, earthy, and they hold their shape
3 celery stalks, chopped	Adds that mellow backbone
3 potatoes, cubed	Absorb the broth like little flavor grenades
1 cup green beans	A fresh crunch near the end
1 cup peas	Toss them in late they’re delicate
2 tbsp tomato paste	Thickens things up and adds depth
1 can diced tomatoes (14 oz)	A little acid to balance the richness
4 cups beef broth	Store-bought or homemade no judgment
1 cup red wine	Makes it feel like a hug in a glass
2 bay leaves	Don’t skip them they know what they’re doing
1 tsp dried thyme & rosemary	That herby goodness
1 tbsp Worcestershire sauce	Secret sauce vibes
Salt and pepper to taste	Taste often. Tweak always.
Olive oil for searing	Or go bold with butter
Chopped parsley (optional)	Makes it look like you know what you’re doing

How I Actually Make It

1. Sear the Beef

First, I heat some oil in my big ol’ Dutch oven nothing fancy, just hot enough to make the beef sizzle when it hits. I don’t overcrowd it. That’s how you get sad, steamed meat. I want brown, crusty, flavor-packed pieces. It takes a few batches and a little patience.

2. Build the Base

Once the meat’s out, in goes the onion with a bit of salt. Let it sweat and get golden around the edges. Then the garlic joins the party. Stir it around, and suddenly your kitchen smells like love.

3. Pour the Wine (for the Pot and Maybe for Me)

Now’s the time for the wine. I pour it in slow, scrape the bottom of the pot, and watch all those caramelized bits melt into the liquid. That’s where the flavor lives. Let it bubble and reduce for a few minutes until the wine doesn’t punch you in the nose anymore.

4. Load It Up

Back goes the beef. Then I add tomato paste, diced tomatoes, Worcestershire, herbs, and broth. Bring it to a simmer and let the magic begin. This is where I usually throw on a playlist and sip whatever wine I didn’t pour into the pot.

5. Let It Do Its Thing

I cover the pot partially and let it simmer low and slow at least two hours. Don’t rush it. This is where the beef softens up and the flavors deepen. Stir it once in a while, but mostly let it be. Stew doesn’t like to be micromanaged.

6. Veggie Time

Once the beef starts falling apart just from a stern glance, I toss in the carrots, celery, and potatoes. These need around 25–30 minutes to soften up. Then I throw in the green beans and peas for the final 10 minutes so they stay bright and snappy.

7. Taste, Adjust, Finish

I always taste before serving usually several times because I “forget” what it tasted like 30 seconds ago. More salt? Dash of Worcestershire? A sneaky spoon of butter for richness? Whatever it takes. Then a sprinkle of parsley on top and we’re good to go.

What to Serve With It?

You don’t need much, but if you wanna take it up a notch:

Sourdough bread, crusty and warm
Cornbread, because butter deserves a vessel
A glass of red wine (if it made it through cooking)
Or just a big spoon and a soft blanket

This stew stands on its own, like that one friend who always shows up with tissues and wine after a bad date.

Leftovers: The Real Prize

Honestly? I think this stew tastes better the next day. Everything gets thicker, richer, and somehow more comforting. I store it in glass containers, ready to heat up when life hits the fan. I’ve poured it over rice, mashed potatoes, even pasta. Once, I ate it cold right out of the fridge and I regret nothing.

Hard-Earned Wisdom

Let me save you a few years of trial and error:

Cheap beef is your best friend. The tougher, the better. It turns into magic after a long simmer.
Don’t cut the simmer time short. The best flavors need time to marry, argue, and make up.
Make a double batch. You’ll wish you had.
Tweak it. Add mushrooms. Drop in a chili flake. Make it yours.
It’s okay if it’s not perfect. It’s stew. It forgives.

Soup #6: Lentil and Sausage Delight

Recipe 6: The Soup That Gets Me Through It All

Let me just cut to the chase I didn’t grow up in a fancy kitchen. No truffle oil, no Himalayan salt in a glass jar, and definitely no ingredients with names I couldn’t pronounce. But we always had soup. Big pots of it. Simmering away on the stove while life threw everything it had at us.

Out of all the soups I’ve made, tweaked, and fallen in love with, this one Lentil and Sausage Delight is the one I keep coming back to. It’s my ride-or-die. My go-to when the day’s been a little too much and all I want is something warm, hearty, and kind.

The Moment It All Began

This soup was born out of desperation, not inspiration. It was one of those bone-cold winter nights when the fridge looked like the aftermath of a failed dinner party. Half an onion, a sad-looking carrot, and a lonely bag of lentils I’d forgotten I even bought. But miracle of miracles I had a pack of sausage.

With low expectations and even lower energy, I threw everything into a pot. No plan, no measurements. Just vibes. And what came out? Pure gold. Not just food, but comfort. A bowl that hugged me back.

What I Use (And Honestly, You Probably Already Have Most of This)

This isn’t one of those ingredient lists that requires a degree in culinary arts or a second mortgage. Just real, simple stuff that works together like a tight-knit family.

Ingredient	Amount	Why It’s Here
Olive oil	2 tbsp	Gets things going, adds a smooth base
Yellow onion	1 medium, chopped	Sweetens up once cooked
Carrots	2, diced	Adds a gentle sweetness and texture
Celery stalks	2, chopped	For that old-school soup depth
Garlic cloves	3, minced	Flavor bomb don’t skimp
Italian sausage	12 oz, spicy or sweet	I go spicy it wakes up the soul
Lentils (brown or green)	1½ cups	Nutty, hearty, and they soak up flavor
Crushed tomatoes	1 cup	Adds richness and a touch of acidity
Chicken broth	6 cups	The flavorful bath it all cooks in
Bay leaf	1	Just trust me on this
Dried thyme	1 tsp	Gives that earthy background note
Smoked paprika	½ tsp	Optional, but man, what a difference
Kale or spinach	2 cups, chopped	Greens that don’t get weird when heated
Lemon juice	1 tbsp	The final flourish it matters
Salt and pepper	To taste	Season as you go, always

How I Make It – No Rules, Just Rhythm

Soup is forgiving. It doesn’t need perfection. It just needs patience and a little love.

Step 1: The Aromatics Stage

I start by heating up olive oil in my big, heavy pot the one that’s seen more emotions than my diary. In go the onions, carrots, and celery. That holy trio of soup-making. I let them do their thing until the onions get soft and translucent and the carrots smell a little sweet. About 6-7 minutes.

Then I toss in the garlic. That smell? That’s the smell of “oh yeah, we’re doing this.”

Step 2: The Sausage Moment

Next, I break the sausage into the pot. No pretense, just rustic, chunky bites. I let it brown and crisp a little. Those golden bits stuck to the bottom? That’s not a mess. That’s the flavor jackpot.

Depending on the mood (and who’s coming to dinner), I’ll use sweet sausage. But personally? I like it with some heat. Something that makes my sinuses dance a little.

Step 3: Let It All Hang Out

Once the sausage is cooked through and the veggies are soft, I throw in the rinsed lentils. Then come the tomatoes, broth, bay leaf, thyme, paprika, and a good pinch of salt and pepper.

Big ol’ stir. Bring it up to a boil, then dial it down to a low simmer. I partially cover it, give it space to breathe, and let it bubble away for about 35–40 minutes. This is the part where I walk away. No need to hover. Soup knows what it’s doing.

Step 4: The Final Glow-Up

When the lentils are tender but not falling apart, I toss in the greens. Kale or spinach whatever’s around. Let it wilt.

Then, the showstopper the lemon juice. Just a splash. But wow, it makes the whole thing sing. Cuts through the richness and adds this gentle brightness that reminds you life isn’t all gloom and doom.

The Taste That Brings Me Back

Every time I take that first spoonful, it hits like nostalgia and comfort in one shot. Smoky, savory, a little tangy. It’s got heft, but not in a knock-you-out kind of way. Just enough to say, “Hey, you’re safe here.”

Things I’ve Learned (The Hard Way and the Tasty Way)

Leftovers are better. Always. Day two is when this soup really hits its stride.
Freezes like a champ. I portion it out in freezer containers and thank myself later on rainy Thursdays.
Make it your own. No sausage? Use mushrooms. Don’t like kale? Use Swiss chard. The soup’s not picky.

What I Serve It With (Optional, But Oh So Good)

Thick slices of toasted sourdough with too much butter
A fresh, crisp green salad
Red wine if it’s been a week, or hot tea if it’s been a week and I’m trying to act like I’ve got it together

Why This Soup Matters More Than It Should

This soup’s been there through some stuff, y’know? Quiet nights alone, messy kitchen breakdowns, awkward dinners with family, lazy Sunday lunches with friends who talk too much (in the best way).

It’s not a fancy dish. You won’t find it on a tasting menu. But it’s mine. And now it can be yours too.

Make it when the world feels off, when your body’s tired, or when you just need something that asks nothing of you except maybe a little stirring.

Lentil and Sausage Delight isn’t just soup. It’s a soft place to land. And sometimes, that’s all we need.

Soup #7: Sweet Potato and Coconut Curry

Recipe 7: The Ultimate Comfort Dish

Sometimes, I just crave a dish that feels like a warm hug. You know the kind of food that wraps you up and makes everything better? That’s what Sweet Potato and Coconut Curry is for me. Every time I make it, it’s like a comforting blanket on a cold day, but with the added excitement of vibrant spices and creamy coconut milk. This dish is the perfect balance between cozy and lively like a celebration in a bowl.

I’ve made this curry so many times, and I honestly never get tired of it. It’s filling, it’s nourishing, and the best part? It’s super easy to whip up. Plus, it’s vegan and gluten-free, so it’s the perfect dish to serve when you’re hosting guests or doing meal prep for the week.

Why I Love This Dish

So, why do I keep making this again and again? Well, let me tell you it’s ridiculously easy to make. Most of the ingredients are pantry staples that I usually have on hand. And then, there’s the perfect balance between comfort and spice. The sweet potatoes give it that natural sweetness, which is beautifully complemented by the richness of the coconut milk. The spices red curry paste, cumin, coriander add depth, but it’s the coconut milk that ties everything together and keeps it smooth.

And honestly, the best part? The smell. There’s nothing quite like the scent that fills your kitchen as this curry simmers away. Every time, I get hit with that glorious aroma, and it reminds me of exactly why this recipe is one of my favorites.

The Ingredients You’ll Need

The ingredients are simple, but they create this rich, layered flavor profile that will have everyone at the table coming back for seconds. Here’s the list of what you’ll need:

For the Base:

2 tablespoons olive oil (or coconut oil for a richer flavor)
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste (yellow curry paste works too if you want it milder)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional, but I love a little extra heat)

For the Main Dish:

2 medium sweet potatoes, peeled and cubed
1 can (14 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1 cup vegetable broth
Salt, to taste
Juice of 1 lime

To Finish:

Fresh cilantro, chopped (this is key for freshness)
Cooked rice or naan, for serving
Toasted coconut flakes, for a little added crunch and sweetness (optional but highly recommended)

How I Make It

Step 1: Build the Flavor Base

I start by heating olive oil (or coconut oil, if I’m feeling extra) in a large pot over medium heat. Once the oil is nice and hot, I toss in the chopped onions. I let them soften and get a little golden, which usually takes about 5 minutes. The aroma that fills the kitchen is always my first hint that something delicious is coming.

Then, I add the garlic and ginger and cook for about a minute. As soon as they start releasing their scent, I add the spices red curry paste, cumin, coriander, turmeric, and cayenne. I stir everything together and let the spices bloom in the oil, filling the air with a wonderful fragrance. After a minute or two, the flavors are totally intertwined, and I’m ready for the next step.

Step 2: Add the Sweet Potatoes and Chickpeas

Next, I add the cubed sweet potatoes and chickpeas to the pot, mixing them into the fragrant spice mixture. I then pour in the coconut milk and vegetable broth, stirring it all together. At this point, the dish already looks so rich and creamy it feels like I’m making something super fancy, but it’s actually really simple.

I bring the pot to a simmer and cook everything for about 20–25 minutes. I want the sweet potatoes to be tender, but not falling apart. The sauce thickens up a little, and the consistency ends up perfect it should coat the back of a spoon beautifully.

Step 3: Finish It Off

Once the sweet potatoes are tender, I squeeze in the lime juice. That little burst of lime really brightens up the dish and cuts through the richness of the coconut milk. I taste and adjust the seasoning with a pinch of salt, then toss in some fresh cilantro. The cilantro really takes this curry to the next level its fresh, green pop makes everything sing.

How I Serve It

I usually serve this curry over a bed of fluffy rice, which is perfect for soaking up all that creamy, flavorful sauce. But honestly, naan is just as great for scooping up the curry it adds a fun crispy element. If I’m feeling fancy, I’ll sprinkle some toasted coconut flakes on top. It’s totally optional, but trust me, it adds the perfect crunch and enhances that coconut flavor.

Why This Curry is a Winner

I could go on and on about why I love this dish, but I’ll keep it brief. First of all, it’s packed with flavor but also incredibly nourishing. The sweet potatoes bring a comforting sweetness, the chickpeas add protein, and the coconut milk makes everything creamy without being too heavy. The spices bring a nice kick, but the lime and cilantro balance everything out perfectly.

It’s also incredibly versatile. Whether I’m craving something warm and filling on a chilly night or serving it at a dinner party where everyone asks for the recipe, this curry fits any occasion. Plus, it keeps really well in the fridge and even freezes beautifully, which makes it an excellent meal prep option.

A Few Tips from My Kitchen

Want a thicker curry? Let it cook a little longer to reduce the sauce, or add a splash of coconut milk if it gets too thick.
Need some more greens? Toss in some spinach or kale in the last few minutes of cooking they both work wonders in this curry.
Want it spicier? Add a little more cayenne, or chop up some fresh chili and throw it in with the garlic and ginger. I’ve done this when I want a little extra heat!

The Bottom Line

This Sweet Potato and Coconut Curry is my go-to for when I want something hearty, flavorful, and comforting without spending hours in the kitchen. It’s perfect for cozy nights in or as part of a meal prep that will keep me eating well all week long. With its balance of sweetness, spice, and creaminess, this curry is always a winner. And honestly, the leftovers only get better the next day!

Conclusion

There you have it, the 7 best crockpot soups to warm your soul on a chilly day. Each of these soups offers a different experience, from the comforting chicken noodle to the exotic sweet potato and coconut curry. So, go ahead, grab your crockpot, and let it work its magic. The result? A warm and hearty bowl of goodness that will leave you craving more.Before you go, here’s a little piece of advice: Don’t make the same mistake I did with the spicy taco soup. A glass of milk may not be enough to cool down those taste buds!

Crockpot soups are not just meals; they are a source of comfort and nourishment. Whether you opt for the classic chicken noodle soup, the hearty beef stew, the creamy tomato basil soup, or any of the other delightful recipes, you’re in for a soul-warming experience.So, pick your favorite recipe, set up your crockpot, and embark on a culinary journey that celebrates the art of slow-cooked soups. Your taste buds and your loved ones will thank you for introducing them to the world of crockpot soups. It’s a delightful experience that can turn an ordinary day into a heartwarming one. Enjoy the warmth, the flavors, and the soul-satisfying goodness of these crockpot soups.Crockpot soups are a surefire way to warm your soul and fill your belly with deliciousness. Whether you opt for the classic chicken noodle, a hearty beef stew, a velvety broccoli cheddar, a spicy chili, a protein-packed lentil and sausage, a sweet butternut squash and apple, or a creamy potato leek, these recipes are all designed to make your life easier and your taste buds happier.So, next time you want to savor the comfort of a warm bowl of soup, dust off your crockpot and choose one of these fantastic recipes. Your soul will thank you for it, one savory spoonful at a time.

Making Savory Tomato Basil Soup from scratch is way easier than it sounds, and the results are nothing short of amazing. It’s the kind of bowl that wraps you in comfort and leaves you craving more. So whether it’s a lazy lunch, a cozy dinner starter, or a late-night snack, this soup will always hit the spot.

This stew has seen me through some stuff. Job losses, heartbreaks, snowstorms, awkward Thanksgivings, and nights I just needed something familiar. It’s not just a meal it’s a warm place to land.

And that’s the beauty of it. In a world full of drive-thrus, hot takes, and one-minute noodles, this stew dares to take its time. It reminds me to slow down, savor the small things, and remember that a good meal doesn’t have to be complicated it just has to come from the heart.

So next time you need a little comfort? You know what to do.
Pull out the big pot. Pour some wine. And let it stew.

from a Very Tired Human

Listen I’m not out here trying to win a Michelin star. I’ve burned water. I’ve used sugar instead of salt. I’ve melted a spatula. But this soup? It never judges me. It always comes through.

So if you’re staring at your pantry wondering how the heck you’re gonna turn that mess into dinner, just make this. Don’t worry about perfection. Don’t worry about precise measurements. Just cook like your dinner depends on it.

Because sometimes, the best meals come from the messiest moments.

And if your mouth’s on fire when you take that first bite? Well… good. That’s how you know it’s working.

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