As the weather turns cold, we all gradually change the type of cooking we do as well. Eating popsicles and ice cream makes sense in the summer, though in the winter things change a little bit. When it’s cold outside, all you want to eat are things that are simple to throw together, hearty and hot when they’re served. To meet all those criteria, why not try to make some delicious slow cooker soups? If you get creative, slow cooker soups are some of the most incredible recipes to make while it’s cold outside. With no further ado, here are the top 10 slow cooker soups and stews that we’ve tried.
1. Beef Stew
Ingredients:
1 teaspoon of sweet paprika
kosher salt
black pepper
1/3 cup of flour
3 tablespoons of olive oil
1 pound of white potatoes, halved
1/2 pound of cremini mushrooms, halved
3 chopped carrots
1 chopped onion
2 tablespoons of tomato paste
1 cup of red wine
2 cups of beef broth
3 sprigs of thyme
1 teaspoon of caraway seeds
1/2 cup of parsley leaves
sour cream
Steps:
2. Heat up two tablespoons of oil in a skillet over medium-high and add the beef. Cook it for three minutes, turning it to brown on all sides.
3. Take the beef out and add it to the slow cooker.
4. Add your potatoes, mushrooms, carrots and onions and stir everything up.
5. Heat another tablespoon of oil over medium heat. Add tomato paste and stir until the oil turns dark red, for about a minute.
6. Add your flour and wine and whisk everything up until it turns thick.
7. Add beef broth, thyme, caraway, salt and pepper and bring it to a simmer. Keep simmering and whisking for four minutes until it turns into a gravy.
8. Pour the sauce into the slow cooker, cover and cook on low for eight hours.
9. When it’s done, scoop the soup into bowls and add sour cream and paprika!
2. Black Bean Turkey Soup
Ingredients:
2 tablespoons of olive oil
3 carrots, chopped
4 cloves of smashed garlic
1 tablespoon of flour
1 pound of dried black beans
1 smoked turkey drumstick
2 tablespoons of pickling spice (tied in cheesecloth)
3/4 teaspoon of red pepper flakes
1/2 cup of chopped cilantro
kosher salt
pepper
sour cream
lime wedges
Steps:
2. Heat your olive oil in a skillet on medium-high heat and add chopped onions, carrots and garlic.
3. Sprinkle in garlic and keep cooking, stirring for five minutes until it turns slightly brown.
4. Add two tablespoons of water and scrape the bottom for any browned pieces.
5. Move the veggies and cooking liquid into your slow cooker.
6. Add your beans, turkey drumstick, pickling spice packet, red pepper flakes and eight cups of water.
7. Cover the slow cooker and cook it on low for six hours.
8. When the time is up, take the drumstick out and shred the meat, keeping it warm.
9. Take two cups of beans out of the slow cooker and blend them until they turn smooth.
10. Put the beans and shredded meat back in the slow cooker and add salt and pepper.
11. Mince the last half of the onion and scoop the soup into bowls.
12. Add cilantro and minced onion to the bowls and serve! Garnish with sour cream and lime as well.
3. Chicken Tortilla Soup
Ingredients:
4 cups of chicken stock
2 cans of black beans, rinsed and drained
1 can of fire-roasted diced tomatoes
1 can of corn, drained
1 can of diced green chiles
4 cloves of minced garlic
1-2 dried pasilla chile peppers
1 white onion, peeled and diced
2 teaspoons of cumin
1 teaspoon of salt
lime wedges
tortilla shreds
cilantro (optional)
avocado (optional)
red onion (optional)
shredded cheese (optional)
Steps:
2. Close the slow cooker and set it to cook on high for three to four hours or on low for six to eight.
3. When it’s done, pull the chicken out and shred it up with two forks. Take the pasilla chiles out as well and throw them out.
4. Serve your soup warm with a little bit of lime juice and topped with whatever garnishes you want!
4. Wild Rice and Mushroom Soup
Ingredients:
1/2 of a sweet onion, diced
6 chopped carrots
5 cups of broth (chicken or veggie)
1 cup of dry white wine
1 tablespoon of chopped thyme
3 sprigs of thyme
2 bay leaves
1 teaspoon of paprika
1/2 teaspoon of crushed red pepper flakes
1 parmesan rind
1/2 cup of grated parmesan
1 cup of whole milk (or heavy cream)
2 pounds of mixed mushrooms, torn
4 cloves of smashed garlic
1 stick of butter
zest of one lemon
kosher salt
pepper
Steps:
2. Cover the mixture and cook it on low for six to eight hours.
3. About 30 minutes before the cook time is up, add your half cup of parmesan and the milk.
4. Cook the rest of the way before taking out the bay leaves and throwing them out.
5. An hour before you’re ready to serve, preheat your oven to 425 degrees.
6. Get out a baking dish and mix your mushrooms, garlic, butter, thyme sprigs, lemon zest and a pinch of salt and pepper.
7. Put the tray in the oven and roast it for 40-45 minutes. Stir it halfway through until the mushrooms turn golden brown.
8. Mash up your garlic before stirring everything else into the soup.
9. Scoop it into bowls, add thyme and parmesan and serve!
5. Cheesy Potato Soup
Ingredients:
1 onion, diced
3 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
4-6 cups of chicken broth
1 cup of cold milk
3 tablespoons of flour
1/2 cup of heavy cream
1 pound of Velveeta cheese, chopped
bacon, crumbled (optional)
green onions (optional)
Steps:
2. Stir everything up, cover the slow cooker and let it cook on high for three and a half hours on high or six to eight hours on low.
3. After that, whisk your flour into the cold milk before pouring that into the potatoes.
4. Add a half cup of heavy cream, stir everything up and cover it, cooking for another 30 minutes.
5. At the end, add the chunks of cheese and let them melt in the mix as well.
6. Scoop the soup into bowls, add bacon and green onions and serve!
6. Lemon Lentil Soup
Ingredients:
1 white onion, peeled and diced
2 carrots, diced
5 cloves of minced garlic
6 cups of vegetable stock
1 1/2 cups of red lentils, rinsed
2/3 cup of corn
2 teaspoons of cumin
1 teaspoon of curry powder
pinch of saffron
pinch of cayenne
zest of one lemon
sea salt
black pepper
Steps:
2. Add your garlic and cook for another minute, stirring.
3. Stir in your vegetable stock, lentils, corn, cumin, curry powder, saffron and cayenne.
4. Keep cooking until it all reaches a simmer before covering it and cooking for 15 minutes.
5. Once the lentils are soft, puree everything in a blender until it turns smooth (or until it reaches the consistency you want).
6. Put the soup back in the pot and add your lemon juice and zest.
7. Season with sea salt and pepper and serve!
7. Chicken Pot Pie Soup
Ingredients:
1 cup of frozen peas
1 cup of frozen corn
1 cup of chopped carrots
1 chopped celery stalk
2 potatoes, peeled and diced
1 onion, diced
4 ounces of cream cheese
4 cups of chicken broth
1 tablespoon of chicken bouillon
2 teaspoons of garlic powder
3-4 cups of heavy cream
1 can of refrigerated biscuit dough
Steps:
2. Cover the slow cooker and let it cook for four to six hours on low.
3. About 30 minutes before you’re ready to serve, pull out the chicken and shred it with two forks.
4. Add the chicken back in along with heavy cream, salt and pepper. Stir everything up to combine.
5. Bake your biscuits according to the ingredients on the package.
6. Scoop the soup into bowls, top with biscuits and thyme and serve!
8. Butternut Squash Soup
Ingredients:
4 cloves of minced garlic
1 carrot, peeled and chopped
1 Granny Smith apple, cored and chopped
1 butternut squash, peeled, seeded and diced
1 onion, chopped
1 sprig of sage
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/8 teaspoon of cayenne
1/2 cup of coconut milk (unsweetened)
ground cinnamon
nutmeg
smoked paprika
Steps:
2. Close the slow cooker up and let it cook on low for six to eight hours or three to four hours on high.
3. When it’s done, take the sage out and stir in your coconut milk.
4. When everything is combined, blend the soup together until it turns smooth and blends.
5. Season with salt, pepper and cayenne as needed and enjoy!
9. Pea Soup
Ingredients:
2 cups of cooked ham, cubed
1 cup of diced carrots
1 chopped onion
2 cloves of minced garlic
2 bay leaves
1/2 teaspoon of salt
1/2 teaspoon of pepper
5 cups of boiling water
1 cup of hot milk
Steps:
2. Cover the slow cooker and let it cook on high for four to dive hours.
3. When the time is up, open it up and stir in your milk.
4. Take the bay leaves out, scoop the soup into bowls and serve!
10. White Bean Chili
Ingredients:
3 cups of cooked chicken, cubed
1 jar of Alfredo sauce
2 cups of chicken broth
1 1/2 cups of frozen corn
1 cup of shredded Monterey Jack
1 cup of shredded pepper jack
1 cup of sour cream
1 chopped yellow pepper
1 onion, chopped
1-2 cans of chopped green chilis
3 cloves of minced garlic
3 teaspoons of ground cumin
1 1/2 teaspoons of white pepper
1 1/2 teaspoons of cayenne pepper
salsa verde
chopped cilantro
Steps:
2. Cover the pot and set it to cook for three to four hours, stirring it part way through.
3. When it’s done, scoop it into bowls and serve it with salsa and cilantro!
No matter what kinds of soup you like, your slow cooker can help you make whatever you need. Whether you’re looking for a lighter, healthier mix of ingredients or a thick and heavy stew, this list has something for everyone and is sure to give you plenty of cooking inspiration while it’s cold outside. Have you tried any of these dishes yourself? Which ones are your favorites? Let us know in the comments below.
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