7 Healthy Crockpot Soup Recipes to Warm Your Soul
Picture this: a chilly evening, a warm, inviting aroma filling your home, and a bowl of hearty soup that warms you from the inside out. If that sounds like a cozy dream, you’re in for a treat! We’re about to explore seven simple yet mouthwatering crockpot soup recipes that will not only tantalize your taste buds but also keep you on the healthier side of life. So, let’s dive into the world of crockpot cooking and discover these delicious recipes that are sure to warm your soul.
Benefits of Crockpot Cooking
Before we get into the recipes, let’s talk about the wonders of crockpot cooking. If you’ve never used a crockpot before, you’re in for a delightful surprise. Here are some of the fantastic benefits it brings to your kitchen:
Time-saving:Crockpots are like your culinary best friend. You throw in the ingredients, set the timer, and let the magic happen while you go about your day.
Convenience:No need to stand over a hot stove for hours. Crockpot cooking is as hands-off as it gets.
Tenderizing:Crockpots work their magic on ingredients, making even the toughest cuts of meat fall-apart tender.
Now, without further ado, let’s jump into these seven healthy crockpot soup recipes that will make your taste buds dance with joy.
Classic Chicken Noodle Soup Recipe
Ingredients
2 tablespoons of olive oil
1 onion, chopped
3 carrots, sliced
3 celery stalks, chopped
2 cloves of garlic, minced
1 pound of chicken breast, cut into bite-sized pieces
8 cups of chicken broth
2 cups of water
2 cups of egg noodles
Salt and pepper to taste
Fresh parsley for garnish
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and chopped celery. Sauté them until they’re tender and the onion turns translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until it becomes fragrant.
Add the chicken pieces to the pot and cook until they’re no longer pink, about 5-7 minutes.
Pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Add the egg noodles to the pot and cook until they’re tender, usually about 10 minutes.
Season the soup with salt and pepper to taste. Remember, a little goes a long way, so start with a pinch and add more if needed.
Ladle your homemade chicken noodle soup into bowls, garnish with fresh parsley, and serve piping hot. It’s like a warm hug in a bowl!
Enjoy your delicious homemade chicken noodle soup, and may it banish any sniffles and bring smiles!
Instructions
Place chicken breasts in the crockpot.
Add chicken broth, carrots, celery, onion, and garlic.
Cook on low for 6-8 hours or until the chicken is cooked through.
Remove chicken, shred it, and return it to the pot.
Add egg noodles and cook for an additional 15-20 minutes.
Season with salt and pepper, garnish with fresh parsley, and serve.
Why We Love It:This classic chicken noodle soup is like a warm hug in a bowl. It’s not just delicious but also packed with nutrients. The tender chicken, aromatic broth, and wholesome veggies make it a go-to comfort food.
Vegan Lentil and Vegetable Soup Recipe
Ingredients
1 cup green or brown lentils, rinsed and drained
1 onion, finely chopped
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (14 oz) diced tomatoes
8 cups vegetable broth
2 bay leaves
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish
Lemon wedges for serving (optional)
Directions
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables start to soften, about 5 minutes.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the rinsed lentils, diced tomatoes (with their juices), bay leaves, ground cumin, paprika, and ground turmeric to the pot. Give it all a good stir to combine.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the lentils are tender.
Remove and discard the bay leaves. Season the soup with salt and pepper to taste. Remember, you can always add more seasoning later if needed.
Ladle your hearty vegan lentil and vegetable soup into bowls, garnish with fresh parsley, and serve with a lemon wedge if desired. The lemon adds a zesty kick!
This vegan lentil and vegetable soup is not just good for the soul; it’s a delightful dance of flavors and colors. A warm, comforting hug for your taste buds! Enjoy!
Instructions
Rinse lentils and place them in the crockpot.
Add vegetable broth, carrots, celery, onion, garlic, and diced tomatoes.
Stir in cumin and paprika.
Cook on low for 6-8 hours.
Season with salt and pepper, garnish with fresh parsley, and serve.
Why We Love It:This vegan lentil and vegetable soup is a hearty and wholesome option. The lentils provide a good source of protein, and the blend of spices gives it a satisfying depth of flavor.
Spicy Tomato Basil Soup Recipe
Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1/2 cup fresh basil leaves, chopped
1/2 teaspoon red pepper flakes (adjust to your spice preference)
Salt and black pepper to taste
1/2 cup heavy cream (optional, for added creaminess)
Grated Parmesan cheese for garnish (optional)
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and red pepper flakes. Cook for another minute until the garlic is fragrant, and the red pepper flakes release their spicy aroma.
Pour in the crushed tomatoes and diced tomatoes with their juices. Give it a good stir.
Add the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
Stir in the fresh basil leaves and cook for an additional 2-3 minutes until the basil wilts and infuses its delightful aroma into the soup.
If you prefer a creamy tomato basil soup, swirl in the heavy cream at this stage. This step is optional but adds a luscious creaminess to the soup. Stir until well combined.
Season your spicy tomato basil soup with salt and black pepper to taste. Remember, you can always adjust the level of spiciness and seasoning according to your preferences.
Ladle the soup into bowls, garnish with grated Parmesan cheese if desired, and serve it piping hot. A sprinkle of cheese adds a delightful finish.
This spicy tomato basil soup is like a spicy symphony of flavors in your mouth. It’s bold, zesty, and utterly satisfying. Enjoy the warmth and comfort it brings to your taste buds! ️
Instructions
Place diced tomatoes, vegetable broth, chopped onion, minced garlic, red pepper flakes, and dried basil in the crockpot.
Cook on low for 6-8 hours.
Use an immersion blender to blend the soup until smooth.
Season with salt and pepper, garnish with fresh basil leaves, and serve.
Why We Love It:This spicy tomato basil soup has a kick that will wake up your taste buds. It’s a delightful twist on the classic tomato soup, and the fresh basil garnish adds a burst of flavor.
Creamy Broccoli and Cheddar Soup Recipe
Ingredients
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 cups fresh broccoli florets
3 cups vegetable broth
1 cup milk
1 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
1/4 teaspoon nutmeg (optional, but adds a delightful twist)
Directions
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until it becomes fragrant.
Add the fresh broccoli florets to the pot. Stir and cook for about 5 minutes until the broccoli starts to turn bright green.
Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes until the broccoli is tender.
Using an immersion blender or a regular blender, carefully blend the soup until it’s smooth and creamy. Be cautious when blending hot liquids.
Return the blended soup to the pot and place it over low heat. Stir in the milk and heavy cream, allowing the soup to heat through.
Gradually add the shredded cheddar cheese to the soup, stirring continuously until the cheese melts and the soup becomes creamy.
Season your creamy broccoli and cheddar soup with salt, pepper, and a pinch of nutmeg if desired. Nutmeg adds a touch of warmth and depth to the flavor.
Ladle the soup into bowls, and if you’re feeling extra cheesy, sprinkle some additional shredded cheddar on top before serving.
This creamy broccoli and cheddar soup is like a cozy hug in a bowl. It’s rich, cheesy, and oh-so-comforting. Enjoy the velvety goodness!
Instructions
Place broccoli florets, vegetable broth, chopped onion, and minced garlic in the crockpot.
Cook on low for 4-6 hours.
Use an immersion blender to blend the soup until smooth.
Stir in shredded cheddar cheese and milk until well combined.
Season with salt and pepper and serve.
Why We Love It:Creamy, cheesy, and packed with broccoli goodness, this soup is a crowd-pleaser. It’s comfort food at its finest, with a healthy twist.
Thai Coconut Curry Soup Recipe
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
4 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 carrot, thinly sliced
1 cup sliced mushrooms
1 cup baby spinach leaves
Juice of 1 lime
Fresh cilantro leaves for garnish
Red pepper flakes for extra heat (optional)
Directions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and Thai red curry paste. Cook for another minute until the curry paste is fragrant and coats the onions.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Add the soy sauce and brown sugar to the pot. These ingredients balance the flavors and add depth to the soup.
Toss in the sliced red and yellow bell peppers, along with the thinly sliced carrot. Let them simmer in the fragrant broth for about 5 minutes.
Stir in the sliced mushrooms and continue simmering for another 5 minutes until they soften.
Add the baby spinach leaves to the soup. They’ll wilt quickly and add a vibrant green color to your creation.
Squeeze in the juice of one lime. This zesty addition brightens up the flavors of the Thai coconut curry soup.
If you like it spicy, sprinkle in some red pepper flakes. Adjust the heat to your preference.
Ladle your aromatic Thai coconut curry soup into bowls, garnish with fresh cilantro leaves, and serve hot. The cilantro adds a fresh herbal note to the dish.
This Thai coconut curry soup is a flavor explosion in every spoonful. It’s creamy, spicy, and packed with vibrant veggies. Enjoy this journey to Thai cuisine in a bowl! ️
Instructions
Place chicken breasts, coconut milk, chicken broth, red bell peppers, chopped onion, minced garlic, red curry paste, and fish sauce in the crockpot.
Cook on low for 6-8 hours.
Remove chicken, shred it, and return it to the pot.
Season with salt and pepper, garnish with fresh cilantro, and serve.
Why We Love It:This Thai coconut curry soup is an explosion of flavors. It’s creamy, spicy, and utterly satisfying. Plus, it’s a great way to enjoy the exotic flavors of Thailand right at home.
Beef and Barley Stew Recipe
Ingredients
1.5 pounds stewing beef, cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup pearl barley
8 cups beef broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley for garnish
Directions
Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Add the bite-sized pieces of stewing beef to the pot. Brown the beef on all sides to lock in those delicious flavors, about 5 minutes.
Stir in the minced garlic and sauté for another minute until it becomes fragrant.
Add the diced carrots and celery to the pot. Let them cook for a few minutes until they start to soften.
Pour in the pearl barley and give everything a good stir to combine.
Add the beef broth, bay leaf, and dried thyme to the pot. These ingredients will infuse the stew with rich, savory flavors.
Season your beef and barley stew with salt and pepper to taste. Be mindful of the salt, as the beef broth can be salty.
Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked to perfection. Stir occasionally.
Once your stew reaches the desired consistency, remove the bay leaf and discard it.
Ladle your hearty beef and barley stew into bowls, garnish with chopped fresh parsley, and serve piping hot. It’s a warm and comforting meal that’s perfect for any chilly day.
This beef and barley stew is a classic comfort food, hearty and wholesome. It’s like a warm hug in a bowl, ideal for satisfying your cravings. Enjoy!
Instructions
Place stew beef, beef broth, pearl barley, chopped carrots, chopped celery, chopped onion, minced garlic, and dried thyme in the crockpot.
Cook on low for 8-10 hours.
Season with salt and pepper and serve.
Why We Love It:This beef and barley stew is the definition of hearty. The beef becomes melt-in-your-mouth tender, and the pearl barley adds a lovely chewiness. It’s a comforting bowl of goodness.
Sweet Potato and Black Bean Chili Recipe
Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 sweet potatoes, peeled and diced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon cinnamon (for a subtle, sweet twist)
1 can (14 oz) diced tomatoes
2 cans (14 oz each) black beans, drained and rinsed
4 cups vegetable broth
Salt and pepper to taste
Fresh cilantro leaves for garnish
Sour cream or Greek yogurt for topping (optional)
Directions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic and continue cooking for another minute until the garlic is fragrant.
Add the chopped red and yellow bell peppers, along with the diced sweet potatoes. Sauté for a few minutes until the vegetables start to soften.
Sprinkle in the chili powder, ground cumin, paprika, and a pinch of cinnamon for that intriguing hint of sweetness.
Pour in the can of diced tomatoes (with their juices), drained and rinsed black beans, and vegetable broth. Stir everything together.
Season your sweet potato and black bean chili with salt and pepper to taste. Remember, you can always adjust the seasoning later.
Bring the chili to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes or until the sweet potatoes are tender and the flavors have melded together.
Ladle your scrumptious sweet potato and black bean chili into bowls, garnish with fresh cilantro leaves, and add a dollop of sour cream or Greek yogurt if you like it creamy.
This sweet potato and black bean chili is a delightful blend of flavors and textures. It’s hearty, slightly sweet, and a touch spicy—a perfect balance for your taste buds. Enjoy this bowl of comfort! ️
Instructions
Place diced sweet potatoes, black beans, diced tomatoes, chopped onion, minced garlic, chili powder, and cumin in the crockpot.
Cook on low for 6-8 hours.
Season with salt and pepper, garnish with fresh cilantro, and serve.
Why We Love It:This sweet potato and black bean chili is a delightful twist on traditional chili. The sweetness of the potatoes balances the spice, making it a flavorful and filling dish.
Tips for Perfect Crockpot Soups
Layer Ingredients:When making crockpot soups, it’s essential to layer ingredients properly. Start with meat (if using), followed by dense vegetables, and finish with liquids and seasonings. This ensures even cooking.
Don’t Overfill:Crockpots work best when they’re filled about two-thirds of the way. Overfilling can lead to uneven cooking.
Season Thoughtfully:Remember that flavors can intensify during long, slow cooking. So, go easy on the salt and add more towards the end if needed.
Fresh Herbs for Garnish:Fresh herbs like parsley, basil, cilantro, and chives make excellent garnishes. They add a burst of color and freshness to your soups.
Conclusion
There you have it—seven healthy crockpot soup recipes that are not only simple to make but also bursting with flavor. Whether you’re craving a classic like chicken noodle soup or an exotic Thai coconut curry, these recipes have you covered. So, grab your crockpot, gather your ingredients, and let the magic of slow cooking warm your soul and fill your belly.
But wait, there’s more! We’d love to hear about your favorite crockpot soup recipes and any unique twists you add to these classics. Cooking is all about creativity, so don’t be shy—share your culinary adventures with us!
And remember, when the weather turns chilly or you simply crave a bowl of comfort, these healthy crockpot soups will be waiting to satisfy your cravings. Happy cooking!
In this article, we’ve taken a delicious journey through seven healthy crockpot soup recipes. From classic comforts like chicken noodle soup to exotic delights like Thai coconut curry, these dishes are sure to warm your soul. So, get your crockpot ready and embark on a culinary adventure that’s simple, flavorful, and oh-so-satisfying. Your taste buds will thank you!
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