6 crockpot soup recipes that’ll keep your entire family warm all winter long

1. Classic slow cooker corn chowder

Serves: 8

Time to cook: 4 hours 15 minutes

Ingredients:

• 3 cups milk
• 2 (14.75 oz) cans cream-style corn
• 2 (10.75 oz) cans condensed cream of mushroom soup
• 2 (4 oz) cans chopped green chiles
• 2 cups frozen corn
• 2 cups frozen shredded hash brown potatoes
• 2 cups cubed cooked ham
• 1 large onion, chopped
• 2 tablespoons butter
• 2 tablespoons hot sauce
• 2 teaspoons dried parsley
• 1 teaspoon chili powder
• salt and ground black pepper to taste

Instructions:

1. Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley and chili powder in a slow cooker.
2. Season with salt and black pepper. Cover and cook on high for 4 hours or on low and for 6 hours.

2. Southwest black bean chicken soup

Serves: 8

Time to cook: 8 hours 15 minutes

Ingredients:

• 1 pound cooked dark meat chicken
• 3 (15.5 oz) cans black beans, drained and rinsed
• 2 (14 oz) cans chicken broth
• 2 (10 oz) cans diced tomatoes with green chile peppers
• 1 (15.25 oz) can whole kernel corn
• 1/2 large onion, chopped
• 1/2 cup chopped jalapeno peppers
• 2 cloves garlic, chopped
• 2 ½ teaspoons chili powder
• 2 teaspoons red pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• salt and ground black pepper to taste
• 1/2 cup sour cream, or to taste

Instructions:

1. Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt and black pepper in a slow cooker.

2. Cook on low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

3. Slow cooker butternut squash soup

Serves: 8

T ime to cook: 4-5 hours

Ingredients:

• 2 1/4 pounds butternut squash, chopped
• 1 large yellow onion, diced
• 2 granny smith apples, diced
• 2 carrots, cut into chunks
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1 teaspoon ginger
• 1 tablespoon minced garlic
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• parsley for garnish

Instructions:

1. Spray a 7- or 8-quart slow cooker with nonstick cooking spray.
2. Add all ingredients except heavy cream into slow cooker.
3. Cook on low heat setting 7-8 hours or high heat setting 4-5 hours.
4. Add to a blender and blend until smooth.
5. Stir in heavy cream and adjust seasonings to taste. Garnish with extra heavy cream and herbs.

4. Italian sausage pizza soup

Serves: 12

Time to cook: 6 hours 15 minutes

Ingredients:

• 1 package (1 pound) Italian turkey sausage links
• 1 medium onion, chopped
• 1 medium green pepper, cut into strips
• 1 medium sweet red or yellow pepper, cut into strips
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 can (14-1/2 oz) diced tomatoes, undrained
• 1 jar (14 oz) pizza sauce
• 2 teaspoons Italian seasoning
• 2 garlic cloves, minced
• 2 cans (14-1/2 oz each) beef broth
• 1 package (5 oz) Caesar salad croutons
• Shredded part-skim mozzarella cheese

Instructions:

1. Remove casings from sausage. In a large skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt. slow cooker.
2. Add next five ingredients; pour in broth. Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with croutons and cheese.

Recipe from TasteofHome .

5. Pesto bean soup

Serves: 8

Time to cook: 4 hours 10 minutes

Ingredients:

• 1 carton (32 oz) reduced-sodium vegetable broth
• 1 large white onion, chopped
• 4 garlic cloves, minced
• 2-1/2 cups sliced baby portobello mushrooms
• 3 cans (15 to 15-1/2 oz each) cannellini beans, rinsed and drained
• 3/4 cup prepared pesto, divided
• 1/4 cup grated Parmigiano Reggiano cheese

Instructions:

1. In a 4-qt. slow cooker, combine the first five ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours.
2. Before serving, stir in reserved pesto and cheese. If desired, serve with additional cheese and pesto.

6. Buffalo chicken wing soup

Serves: 8

Time to cook: 5 hours 5 minutes

Ingredients:

• 5 cups 2% milk
• 3 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
• 3 cups shredded cooked chicken (about 1 pound)
• 1 cup sour cream
• 1/4 to 1/2 cup Louisiana-style hot sauce
• Sliced celery, optional

Instructions:

1. In a 5-qt. slow cooker, mix all ingredients. Cook, covered, on low until heated through and flavors are blended 4-5 hours.
2. If desired, top servings with celery and additional hot sauce.

Recipe from TasteofHome.