Slow Cooker Soups

Soups are always welcome as the temperatures dip.  Using the slow cooker makes them significantly easier especially on hectic days that need a quick meal before off to meetings or children’s activities.

Sweet Potato Soup

Ingredients:

• 1 onion, finely diced
• 4 cloves garlic, minced or pressed
• 1 tablespoon ginger, minced
• 4 cups broth, plus more if needed
• 6 cups of sliced sweet potatoes
• ½ cup almond butter
• salt and pepper to taste
• ¼ teaspoon ground nutmeg
• 1/3 teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper, optional
• 1/8 teaspoon ground cloves
• 1 cup heavy cream

Directions:

• Wash and dice sweet potatoes
• Add potatoes and all other ingredients, except cream, to the slow cooker.
• Cook on high for 4 hours or low for 6 hours, until the potatoes are fork tender.
• Using an immersion blender, puree soup until creamy.
• Add cream and adjust for seasonings.
• Cook for another 30 minutes.
• Serve with toppings of chopped cilantro, chopped nuts, or drizzle of cream.

Broccoli Cheddar Soup

Ingredients:

• 4 cups broccoli florets cut into bite-sized pieces
• ½ onion, small diced
• 2 cups shredded carrots
• 4 cups stock
• salt and pepper to taste
• 1/8 teaspoon nutmeg
• 3 tablespoons butter
• 1/3 cup all purpose flour
• 1 cup half and half or cream
• 2 cups shredded cheddar cheese

Directions:

• Combine broccoli, onion, carrots, stock, salt and pepper, and nutmeg in the slow cooker.
• Cook on low for 4 hours. Turn slow cooker to high.
• In a saucepan, melt butter. Slowly whisk in flour.  Using a cup of liquid from the slow cooker, very slowly add the liquid to the flour mixture, whisking all the while.  When flour is completely incorporated, slowly whisk in half and half or cream.  Add shredded cheese a little at a time until fully melted and smooth.
• Add sauce to the slow cooker and stir to combine.

Taco Soup

Ingredients:

• 1 onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced or pressed
• 2 pounds ground beef, turkey, or other protein
• 2 cups corn
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes
• taco seasoning
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• 2 tablespoons chili powder
• 1 teaspoon cilantro, optional
• salt and pepper to taste
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups broth

Directions:

• Over medium-high heat, saute onion and garlic in olive oil until soft and fragrant.
• Add meat and brown until cooked through. Drain excess fat and return to the skillet.
• Stir in seasonings.
• Transfer to slow cooker.
• Add corn, black beans, diced tomatoes, and broth. Stir to mix well.
• Cook on low for 4 to 6 hours.

Chicken Parmesan Soup

Ingredients:

• 3 cloves garlic, minced or pressed
• 1 bell pepper
• 1 can (14 ½ ounces) crushed tomatoes
• ½ pound boneless, skinless chicken
• 3 cups broth
• ½ cup chopped onion
• 1/3 cup shredded Parmesan cheese, plus extra for garnish
• 1 tablespoon chopped basil
• 2 teaspoons chopped oregano
• 1/8 teaspoon red pepper flakes, optional or additional to taste
• 4 ounces uncooked, dry pasta like penne
• basil or parsley, chopped, for garnish

Directions:

• In the slow cooker, combine garlic, bell pepper, tomatoes, chicken, broth, onion, cheese, basil, oregano, and red pepper flakes. Cook on high for 3 ½ hours or low for 7 hours.
• Remove chicken and coarsely shred. Return to the slow cooker
• Add pasta and cook on high for 30 minutes or until pasta is ready.
• Serve with extra Parmesan, basil and/or parsley.