A Good Soup to Make in the Crock Pot

Vegetable beef soup:

2lbs stew meat
bag of baby carrots
1 small onion
1 clove garlic
3 small potatoes, diced
1 can tomato sauce

Deliciously hearty and super easy to throw in the pot in the morning.
Let it cook on low for 10hrs. We just had it on Monday. Reheats really well, too!

Crock Pot Sausage and Potato Soup

I usually cut down on the cheese and add a little extra broth. It's super rich so you can go low fat or fat free where you want, but it's wonderful!

1 lb sausage (breakfast type)
4 potatoes, cut in cubes
1/2 cup onion, chopped
1 celery rib, chopped
1 large carrot, chopped
1 (14 ounce) can chicken broth
1 (12 ounce) can evaporated milk
2 cups cheddar cheese, shredded
salt and pepper

Directions:

1Brown sausage and onion in a skillet. Drain well.

2Place potatoes, celery and carrot in bottom of crock pot. Add sausage and onion mixture. Pour chicken broth over vegetables and sausage.

3Turn crock pot to low and cook 4 to 5 hours.

4During the last 5 minutes of cooking add evaporated milk and cheddar cheese. Do a taste test for salt and pepper and add, if needed.

5Note: If a thicker soup is desired, add -- 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water.6Serve and enjoy!

http://www.bettycrocker.com/recipes/preparation/slow-cook...

You cannot go wrong with Betty Crocker. I make all sorts of soups from Split Pea and Ham to Fish Chowder (Manhattan and New England) in my slow cooker. I recently made a 15 bean soup with ham. They have the bag of mixed beans at the grocery store. Soak the beans overnight, rinse and sort. Throw them in the crockpot with diced carrots, celery, onions, oregano, salt, pepper and pre-cooked ham. Add either chicken broth or enough water to cover and cook on low for 7-8 hours. I serve with warm, french bread.

Here is a recipe I make all the time:

http://www.food.com/recipe/halloween-chili-192447

I actually put a spin on this recipe to make it my own and my kids love it much better. Nix the garlic and add cinnamon (approx 1 1/2 tsp) and a dash of red pepper flakes. Taste test.

This can also be done on the stovetop, I usually do it that way as it's just as easy to throw together and heat through. Leftovers freeze really well too!

split pea soup in a crock pot ROCKS :-D. I use the recipe from the Better Homes and Gardens cookbook

Stay with me mama, I know this looks/sounds hard and time consuming but I swear it's not. I got it from Taste of Home's Light and Fit cookbook (I think!). This is the original stove top recipe, but to turn it into a crockpot recipe (which is the only way I do it!), just brown the sausage and onion together first (forget all the other sauteeing), drain, and then add EVERYTHING except the 'grain' to the crockpot on low for 8hrs or high for 4-6 hours. 30 minutes before serving, add your grain (rice, barley, pasta) and cook on High until desired texture.

Italian Ministrone

1 lb bulk pork sausage ( I use sweet Italian, but you could just leave it out all together if your not a meat person)
1 large onion chopped
2 lrg carrots chopped
2 celery ribs choppped
1 medium leek (white part only) chopped
3 garlic cloves, minced
1 med zuchinni cut into 1/2 in peices
1/4 pound fresh green beans, trimmed and cut into 1/2 in peices.
6 cups beef broth (I use 3 (14.5 oz each) cans, it just won't be so soupy)
2 (14.5 each) cans diced tomatoes with basil, oregeno and garlic
3 cups shredded cabbage (I use bagged, non-dressed, cole slaw mix)
1 tsp dried basil
1 tsp dried oregeno
1/4 tsp pepper
1 (15 oz) can garbonzo beans (I use drk red kidney beans on occasion)
1/2 C uncooked small pasta shells (I have used orzo or dinitalli pasta and last time used slow cook barley that turned out good too)
3 Tbs minced fresh parsley ( I never use this so I don't miss it, but don't know if it makes a difference)
Grated Parmesean cheese

1) In a big huge pot, brown the sauage and onion until no longer pink; drain.
2) Stir in carrots, celery, leek and garlic; cook for 3 min.
3) Add zuchchini and green beans; cook for two minutes longer.
4) Stir in broth, tomatoes, cabbage, basil, oregeno and pepper; bring to a boil, reduce heat, cover and simmer for 45 minutes.
5) Return to boil, add beans, pasta and parsley; cook for 6-9 minutes or until pasta is done
6) Serve with parm cheese.

I'm in AZ and its 70 here today and we think that is "really cold"...LOL! So hubby and I were just talking that its almost SOUP TIME!!!

I make soup all winter long. I usually just make up whatever I want in there. Its been fun to play around with it. I start with a broth, beef, chicken or veggie. I have put in browned hamburger, barley, can of green beans (don't drain), can of corn (don't drain) and a can of petite tomatoes. I also put in chopped cabbage, carrots and potatoes. I put in salt and pepper and italian seasoning to taste. Its super good. I have added or removed these items as I have available. I have used a big can of cream of mushroom and also tomato too. Just play around with it, you can't really go wrong, just keep tasting it as you go. I take notes on what I do and when I have a really good batch, I put it in my recipe folder. But none of them have been "bad" and I like making it different every time. Good luck!!!

Recently I made chili in my crock pot for the first time.
It was REALLY good.
I just put all of the usual ingredients, but browned the meat first.

Cook some HB meat with onions and maybe some chopped garlic. Put it in a crock pot then dump in various canned veggies. You can read the book "Stone Soup" while doing it and the kids dump the veggies in.

I add 1-2 cans of small chopped ved-all, with celery, potatoes, carrots, etc... in it. Then I add an extra can of corn, a can of green beans, I like those to be prevalent. Then I add 1-2 cans of the small chopped/cut sweet potatoes. Seriously, I think that makes the soup taste so much better. Then I add 1 can of Original Ro-Tel tomatoes. It makes the soup. The sweet taste of the sweet potatoes and the spicy taste of the Ro-Tel....YUMMMM. If I have a bit of dry throat or if it is sore I only add half a can.

Then I add a can or two of beef broth. I stir it up and let it cook/re-heat until it's nice and hot.

Taco Soup or white chili.

http://allrecipes.com/Recipe/simple-taco-soup/detail.aspx

http://allrecipes.com/recipe/white-chili-ii-2/detail.aspx