On those chilly fall and winter days, a hearty bowl of soup or stew is the perfect meal to cozy up with in front of a roaring fireplace. What’s even better is that you can make just about any type of soup in a crockpot–with minimal effort! Toss the ingredients in before you leave for work, cook on low throughout the day, and you’ll come home to the most fantastic aroma filling your home and a delicious dinner waiting for you. Honestly, what’s better than that?
We all have soup staples that we prepare on repeat, plus a few family recipes that were passed down to us. In this blog post, I’m sharing a few healthy and delicious crockpot soup recipes that get me through the cooler months. But if I’m honest, I have to admit that I am all about crockpot soup recipes all through the year!
Sweet potato chili
Ingredients
- 1 white onion, thinly sliced
- 2 cups veggie broth (add more if desired)
- 1 (6 oz) can tomato paste
- 2-3 cloves garlic minced
- 1 (15 oz) can fire roasted diced tomatoes
- 2 stalks celery, thinly diced
- 4 cups sweet potatoes, peeled and cubed
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 1/2 tbsp chili powder
- 1/2 tsp paprika
- 1/2 tsp freshly cracked black pepper
- 2 tsp cumin
- 1/3 tsp cayenne pepper
Optional garnish: cilantro, diced green onions, avocado
Directions: Combine all ingredients into crockpot. Cook on low for 5-6 hours, or until sweet potatoes are tender and cooked through.
Butternut squash soup
Ingredients
- 1 white onion, diced
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 6 cups veggie broth
- 1 tsp freshly cracked black pepper
- 8 cups butternut squash, cubed
- 3/4 cup unsweetened almond milk
Garnish: freshly chopped chives
Directions
Combine all ingredients, except almond milk, in the crockpot, and cover ingredients with veggie broth. Cook on low for 6 hours, or until butternut squash cubes are tender and cooked through. Stir in almond milk. Use an immersion blender to blend ingredients in crockpot. Garnish with chives and serve.
Lentil soup
Ingredients
- 1 tsp olive oil
- 6-7 cups veggie broth
- 3 cloves garlic, minced
- 3 carrots, chopped
- 1 medium yellow onion, diced
- 3 celery stalks, chopped
- 2 cups baby spinach
- 1 sweet potato, peeled and diced
- 1 can fire roasted tomatoes, diced
- 2 cups lentils, rinsed
- 1 tsp black pepper
- 2 teaspoons fresh oregano
Directions
Combine all ingredients in a crockpot; cook on low for 5-6 hours, or until potatoes are tender and lentils are cooked. Add more broth if necessary.
Veggie wild rice soup
Ingredients
- 2 cloves garlic, minced
- 1 large white onion, diced
- 1 cup chopped kale
- 6 cups veggie broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup mushrooms, diced
- 1 Yukon potato, skinned and cubed
- 1 cup wild rice, dry
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp freshly cracked black pepper
Directions
Combine all ingredients in the crockpot. Cook on low for 5-6 hours, or until potatoes are tender and rice is cooked. Add more broth if necessary.
Eggplant stew
Ingredients
- 1 tsp olive oil
- 3 cloves garlic, minced
- 1 red pepper, diced
- 2 carrots, sliced
- 1 yellow onion, diced
- 2-3 eggplants, cubed
- 6-8 basil leaves
- 1 tsp fresh black pepper
- 4-5 cups veggie broth
Directions
Combine all ingredients into crockpot; cook on low for 5-6 hours, or until veggies are tender. Add more broth if necessary.
Chickpea noodle soup
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 white onions, chopped
- 4 celery stalks, sliced
- 4 carrots, sliced
- 1/2 cup mushrooms, chopped
- 1 cup chickpeas, drained
- 7 cups veggie broth
- 1 tsp black pepper
- 6 sprigs fresh thyme
- 6-8oz pasta of choice
Directions
Combine all ingredients in the crockpot; cook on low for 5-6 hours, or until veggies are tender. Add more broth if necessary.
What are some of your favorite fall crockpot recipes?
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