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Quick and Easy Soup Recipes for Your Crockpot Kitchen

The soup can serve as a delicious appetizer for any type of meal. Depending on the ingredients used, it can also be a quick take-out meal on its own. While there are plenty of instant soups you can make in just a few minutes, nothing beats the homemade variety, especially when cooked in a slow cooker. So whether you like your soup light or thick and creamy, here are easy soup recipes you can make for your crockpot kitchen:

Crockpot Healthy Taco Soup

What do you need:

  • 1 kilo of ground meat
  • 4 bell peppers, diced
  • 1 large onion, chopped
  • 3 1/2 cups diced tomatoes
  • 3 cups bone broth
  • 1 cup chopped green chiles
  • 3/4 cup culinary coconut milk
  • 3 tablespoons chili powder
  • 2 tablespoons of cumin
  • 1 1/2 tablespoons coconut oil
  • 2 teaspoons of sea salt
  • 2 teaspoons of black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Jalapeño slices, for topping
  • Sliced ​​green onion, to cover
  • Lime slices, to cover
  • Avocado slice, to cover
  • Cilantro, to cover

In a skillet over medium heat, melt the coconut oil, then cook the peppers and onion for 5 to 7 minutes or until tender. Add ground beef to skillet and stir until cooked through. Drain and transfer the mixture to a slow cooker. Season with chili powder, cumin, sea salt, pepper, cinnamon, paprika, cayenne pepper, garlic powder, and onion powder and stir to combine ingredients well. Add the diced tomatoes, bone broth, green chiles, and coconut milk. Cover and cook for 8 hours on low heat. Add desired ingredients before serving.

Slow Cooker Creamy Spinach Mushroom Soup

What do you need:

  • 3 garlic cloves, minced
  • 5 cups of chicken broth
  • 3 cups sliced ​​white mushrooms
  • 2 cups of baby spinach
  • 2 cups frozen cheese tortellini
  • 1 1/2 cups half and half
  • 1 cup of milk
  • 2/3 cup chopped onion
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons of butter
  • 2 teaspoons garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt

Melt the butter in a skillet over medium heat, then cook the garlic, mushrooms, and onion for 2 to 3 minutes. Add spinach then season with salt and black pepper. Transfer the mixture to a slow cooker. Add chicken broth, half and half, Parmesan cheese, garlic powder, Italian seasoning, white pepper, and thyme to the pot. Stir lightly. Cover and cook for 3 hours on low heat. Add the cheese tortellini and milk 30 minutes before the end of the cooking time.

These two delicious slow cooker soups are hearty and sure to satisfy your craving!

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