Scandal Boggs ┃ Fashion, Beauty & Home

Fall is the perfect time to enjoy warm, hearty soups. Using a crockpot makes preparing these soups even easier. Here are ten delicious and affordable fall soups you can make in a crockpot, complete with recipes:

1. Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp nutmeg
• 1/2 cup heavy cream (optional)

Instructions:

1. Place butternut squash, onion, garlic, vegetable broth, salt, pepper, and nutmeg in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream before serving, if desired.

2. Chicken Tortilla Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Add chicken, onion, garlic, tomatoes, chicken broth, black beans, corn, chili powder, cumin, salt, and pepper to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Remove chicken, shred it, and return to the pot.
4. Serve with tortilla chips, cheese, and avocado.

3. Beef and Barley Soup

Ingredients:

• 1 lb beef stew meat
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup pearl barley
• 6 cups beef broth
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Add beef, onion, carrots, celery, garlic, barley, beef broth, thyme, rosemary, salt, and pepper to the crockpot.
2. Cook on low for 8-10 hours or high for 4-5 hours.
3. Adjust seasoning before serving.

4. Lentil Soup

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp coriander
• Salt and pepper to taste

Instructions:

1. Combine lentils, onion, carrots, celery, garlic, tomatoes, vegetable broth, cumin, coriander, salt, and pepper in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Serve with a squeeze of lemon juice and fresh parsley.

5. Potato Leek Soup

Ingredients:

• 4 large potatoes, peeled and diced
• 3 leeks, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup milk or cream
• Salt and pepper to taste

Instructions:

1. Place potatoes, leeks, onion, garlic, and chicken broth in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in milk or cream and adjust seasoning before serving.

6. Tomato Basil Soup

Ingredients:

• 2 cans diced tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh basil leaves for garnish

Instructions:

1. Combine tomatoes, onion, garlic, vegetable broth, dried basil, salt, and pepper in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Use an immersion blender to puree the soup until smooth.
4. Stir in heavy cream before serving, if desired.
5. Garnish with fresh basil leaves.

7. Split Pea Soup

Ingredients:

• 1 lb dried split peas, rinsed
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 ham bone or 1 cup diced ham
• 6 cups chicken broth
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Add split peas, onion, carrots, celery, garlic, ham bone or diced ham, chicken broth, thyme, salt, and pepper to the crockpot.
2. Cook on low for 8-10 hours or high for 4-5 hours.
3. Remove ham bone, if used, and shred any remaining meat back into the soup.
4. Adjust seasoning before serving.

8. Minestrone Soup

Ingredients:

• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 can kidney beans, drained and rinsed
• 1 cup green beans, trimmed and cut
• 1 zucchini, chopped
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup small pasta

Instructions:

1. Combine onion, carrots, celery, garlic, tomatoes, vegetable broth, kidney beans, green beans, zucchini, Italian seasoning, salt, and pepper in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add the pasta and cook until tender.

9. Corn Chowder

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1 onion, chopped
• 3 potatoes, peeled and diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup milk or cream
• Salt and pepper to taste

Instructions:

1. Add corn, onion, potatoes, celery, garlic, and vegetable broth to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Use an immersion blender to puree part of the soup for a thicker consistency.
4. Stir in milk or cream and adjust seasoning before serving.

10. Sweet Potato and Black Bean Soup

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Combine sweet potatoes, onion, garlic, black beans, tomatoes, vegetable broth, cumin, chili powder, salt, and pepper in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Adjust seasoning before serving.

Enjoy these comforting and easy-to-make fall soups that are perfect for the crockpot!