14 Hearty Slow Cooker Soups That Serve as a Complete Family Dinner

Busy evenings call for meals that cook on their own while you handle the rest of the day. These slow cooker soups are built to be filling enough to serve as the main part of dinner. Each recipe uses basic ingredients and simple steps so you can get them started quickly. You will find options that include protein and vegetables in one pot for less cleanup later.

Helpful Tips Before You Start

These tips will help your slow cooker soups come out thick, flavorful, and filling enough for dinner.

Brown the Meat First

Sear beef, chicken, or sausage in a skillet before it goes into the slow cooker. This step adds depth without extra ingredients.

Load Up on Vegetables and Protein

Use a mix of root vegetables, beans, and a solid protein source in every batch. The combination keeps the soup hearty on its own.

Add Greens at the End

Stir in spinach, kale, or cabbage during the final 20 minutes. They keep their color and texture instead of turning mushy.

Taste Before Serving

Adjust salt, pepper, or a splash of vinegar after cooking. Slow cookers can mute flavors over long cook times.

Beef Barley Soup with Root Vegetables

This beef barley soup combines tender beef with chewy barley and a mix of sweet root vegetables. The slow cooker does most of the work, turning simple ingredients into a thick, savory broth that feels filling enough for dinner.

It works well on cold evenings when you want something warm and complete in one bowl. The vegetables add natural sweetness while the barley gives the soup body and texture.

Beef Barley Soup with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound beef stew meat, cut into bite-size pieces
• 3/4 cup pearl barley
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
• Transfer the browned beef to the slow cooker. Add the onion, garlic, carrots, parsnips, potatoes, and barley.
• Pour in the beef broth and stir in the thyme, bay leaves, salt, and pepper.
• Cover and cook on low for 8 hours or until the beef is tender and the barley is soft.
• Remove the bay leaves before serving.

Notes

If the soup thickens too much after cooking, stir in a splash of extra broth to loosen it. Leftovers store well in the fridge for three days and reheat gently on the stovetop without losing texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Creamy Chicken Wild Rice Soup

This slow cooker soup combines tender chicken, nutty wild rice, and simple vegetables in a creamy broth. It makes a filling dinner that requires little hands-on time once everything is in the pot. The result is a thick, comforting bowl with balanced savory flavors from garlic and thyme.

The wild rice stays pleasantly chewy while the chicken shreds easily after cooking. Heavy cream added at the end gives the soup its smooth texture without separating during the long cook time. It works well for cool evenings when you want a complete meal in one pot.

Creamy Chicken Wild Rice Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 1 cup uncooked wild rice
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the wild rice, diced carrots, celery, onion, and minced garlic on top.
• Pour in the chicken broth and sprinkle the dried thyme, salt, and black pepper over everything. Stir gently to distribute the seasonings.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the wild rice is tender.
• Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker.
• Stir in the heavy cream and let the soup cook for 15 more minutes on low to warm through and thicken slightly.
• Ladle into bowls and sprinkle with chopped fresh parsley before serving.

Notes

Stir the cream in only after the rice is fully cooked to keep the texture smooth. If the soup thickens too much on standing, add a splash of extra broth when reheating. Leftovers store well in the refrigerator for up to three days and reheat gently on the stovetop.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Spicy Mexican Chicken Tortilla Soup

This soup brings bold Mexican flavors to the slow cooker with tender chicken, beans, and corn in a spicy tomato broth. The heat builds gradually from chili powder and cayenne, while the toppings add crunch and freshness that turn it into a full meal. It works well for weeknights when you want something warming and hands-off that still feels like a complete dinner.

The texture stays hearty thanks to the beans and shredded chicken, with tortilla strips providing a crisp contrast at the table. Families can adjust the spice level with the toppings, making it practical for mixed tastes.

Spicy Mexican Chicken Tortilla Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tortilla strips
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, diced tomatoes with green chilies, and chicken broth.
• Stir in the black beans, frozen corn, chili powder, cumin, cayenne pepper, salt, and black pepper until evenly combined.
• Cover and cook on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
• Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Stir to mix everything together.
• Ladle the soup into bowls and top each serving with tortilla strips, chopped cilantro, and a squeeze of lime.

Notes

For extra crunch, add the tortilla strips right before eating rather than stirring them in early. If the soup tastes too spicy after cooking, a spoonful of sour cream or extra lime juice per bowl balances the heat without changing the base recipe. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board

Smoky Split Pea Soup with Ham Hock

This soup brings together dried split peas and a smoked ham hock for a thick, filling meal that needs little hands-on time. The slow cooker does the work, turning the peas creamy while the ham hock releases its smoky flavor into the broth. It suits cold evenings when you want a one-pot dinner that leaves leftovers for lunch the next day.

The finished soup has a hearty texture with tender vegetables and pieces of ham in every bowl. Carrots and celery add natural sweetness that balances the savory notes from the ham and smoked paprika.

Smoky Split Pea Soup with Ham Hock

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound dried green split peas, rinsed
• 1 smoked ham hock (about 1.5 pounds)
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 cups low-sodium chicken broth
• 2 cups water
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and black pepper, to taste
• Chopped fresh parsley, for serving

Instructions

 

• Place the rinsed split peas, ham hock, onion, carrots, celery, garlic, chicken broth, water, smoked paprika, and bay leaf into the slow cooker.
• Stir the ingredients gently to distribute the vegetables and spices around the ham hock.
• Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the split peas are soft and breaking apart.
• Remove the ham hock from the pot. Shred the meat from the bone, discard the skin and bone, and return the meat to the soup.
• Stir the soup and season with salt and black pepper to taste.
• Ladle the soup into bowls and top each serving with chopped fresh parsley.

Notes

If the soup thickens too much after cooking, stir in a little warm broth or water to reach your preferred consistency. The smoked paprika reinforces the flavor from the ham hock, so taste before adding extra seasoning. Leftovers store well in the refrigerator for up to three days and reheat smoothly on the stovetop with a splash of water.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Italian Sausage Kale and White Bean Soup

This soup turns simple pantry staples into a filling meal that works well on busy weeknights. The slow cooker handles most of the work, leaving you with tender sausage, creamy beans, and wilted kale in a light broth that feels comforting without being heavy.

It makes a complete dinner when paired with crusty bread or a simple green salad on the side. The flavor leans savory and slightly herbal, with the sausage adding richness and the beans giving it body.

Italian Sausage Kale and White Bean Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chopped kale, stems removed
• Grated Parmesan cheese, for serving

Instructions

 

• Brown the Italian sausage in a large skillet over medium heat, breaking it into small pieces as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
• Add the diced onion, minced garlic, chicken broth, white beans, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 6 hours or on high for 3 hours.
• Stir in the chopped kale during the last 30 minutes of cooking so it softens but stays bright green.
• Taste and adjust salt if needed. Ladle into bowls and top with grated Parmesan cheese before serving.

Notes

Brown the sausage well before adding it to the slow cooker for deeper flavor. If the broth tastes too light after cooking, stir in an extra pinch of Italian seasoning. Leftovers keep in the fridge for up to 4 days and reheat gently on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet

Turkey Sweet Potato Chili Soup

This turkey sweet potato chili soup combines lean ground turkey with sweet potatoes for a filling slow cooker meal. It works well on busy evenings when you want a warm bowl that feels substantial enough for the whole family.

The sweet potatoes bring a gentle sweetness that pairs with the chili spices, while beans and turkey create a thick texture. The result is a practical one-pot dinner with balanced savory and mild heat.

Turkey Sweet Potato Chili Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound ground turkey
• 2 medium sweet potatoes, peeled and diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 3 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, for serving

Instructions

 

• Heat a skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is browned and the onion softens, about 5 to 7 minutes. Drain any excess liquid.
• Transfer the turkey mixture to the slow cooker. Add the sweet potatoes, red bell pepper, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 7 hours, until the sweet potatoes are tender.
• Ladle into bowls and top with fresh cilantro before serving.

Notes

If the soup seems too thick after cooking, stir in an extra splash of broth to loosen it. Leftovers keep well in the fridge for up to three days and reheat gently on the stove without losing texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Lentil Sausage and Spinach Soup

This slow cooker soup brings together earthy lentils, savory sausage, and fresh spinach in one pot. It makes a filling dinner that feels comforting without being heavy. The flavors develop nicely over hours of gentle cooking, leaving you with tender lentils and a rich broth.

It works well on busy evenings when you want to prep in the morning and come home to a ready meal. The sausage adds protein and depth while the spinach keeps the dish balanced and fresh.

Lentil Sausage and Spinach Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound Italian sausage, sliced into rounds
• 1 cup dried brown lentils, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Brown the sausage slices in a skillet over medium heat until lightly golden on both sides. Drain any excess fat and transfer the sausage to the slow cooker.
• Add the lentils, onion, carrots, garlic, chicken broth, diced tomatoes, oregano, salt, and pepper to the slow cooker. Stir to combine all ingredients.
• Cover and cook on low for 7 to 8 hours or on high for 4 hours until the lentils are tender.
• Stir in the fresh spinach during the last 10 minutes of cooking so it wilts but stays bright.

Notes

If the soup thickens too much after cooking, add a splash of broth or water to loosen it before serving. Leftovers reheat well on the stovetop with a little extra liquid. For a milder flavor, swap mild sausage for the Italian variety.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet

Butternut Squash and Apple Soup with Ginger

This soup brings together sweet butternut squash and crisp apples with a bright note of fresh ginger. It cooks low and slow until the vegetables soften, then blends into a smooth bowl that feels both light and filling.

It works well for weeknight dinners when you want a complete meal with minimal hands-on time. The balance of sweet, savory, and spicy flavors makes it appealing to both kids and adults.

Butternut Squash and Apple Soup with Ginger

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender

Ingredients

  

• 4 cups butternut squash, peeled and cubed
• 2 large apples, cored and chopped
• 1 medium onion, diced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1 cup coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the butternut squash, apples, onion, ginger, vegetable broth, cinnamon, salt, and black pepper to the slow cooker.
• Stir to combine, then cover and cook on low for 6 to 7 hours until the squash is very tender.
• Use an immersion blender to puree the soup directly in the slow cooker until smooth.
• Stir in the coconut milk and let the soup warm for another 10 minutes on low.
• Taste and adjust salt or pepper if needed before serving.

Notes

For a thicker texture, reduce the broth by half a cup before cooking. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth to loosen them. If you prefer a sharper ginger flavor, stir in an extra half teaspoon of grated ginger right before serving.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender

Ham and Northern Bean Soup with Rosemary

This soup brings together tender ham and creamy northern beans in a slow cooker for an easy weeknight meal. The rosemary adds a light herbal note that makes the whole pot feel fresh and satisfying. It works well on cold evenings when you want a filling dinner that mostly takes care of itself.

The texture stays hearty with soft beans and chunks of ham in a light broth. Families can ladle it into bowls and eat it with bread on the side for a complete meal.

Ham and Northern Bean Soup with Rosemary

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound diced ham
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 fresh rosemary sprigs
• Salt and pepper to taste

Instructions

 

• Add the diced ham, drained beans, diced onion, sliced carrots, sliced celery, and minced garlic to the slow cooker.
• Pour the chicken broth over the ingredients and stir to combine.
• Place the two rosemary sprigs on top of the mixture.
• Cover and cook on low for 7 hours until the vegetables are soft and the flavors have blended.
• Remove the rosemary sprigs and season with salt and pepper before serving.

Notes

If the broth seems too thin after cooking, mash a few beans against the side of the pot and stir them back in to thicken it slightly. Dried rosemary can replace the fresh sprigs, but use only one teaspoon so the flavor does not overpower the ham. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Chicken and Dumpling Soup

This slow cooker version of chicken and dumpling soup turns simple ingredients into a filling meal that feels like Sunday supper on a weeknight. Tender pieces of chicken and soft vegetables simmer in broth while fluffy dumplings cook right on top, creating a one-pot dinner the whole family will finish.

It works especially well on cold evenings or days when you want to prep lunch and dinner at the same time. The broth stays light yet savory, the chicken stays moist, and the dumplings soak up just enough liquid to stay tender without falling apart.

Chicken and Dumpling Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 1 pound boneless skinless chicken thighs
• 4 cups chicken broth
• 3 carrots, peeled and sliced
• 2 celery ribs, sliced
• 1 medium onion, diced
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Add the chicken thighs, chicken broth, carrots, celery, onion, parsley, and black pepper to the slow cooker.
• Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
• Remove the chicken, shred it with two forks, and return it to the slow cooker.
• In a medium bowl, stir together the flour, baking powder, salt, milk, and melted butter until a thick batter forms.
• Drop spoonfuls of the batter directly onto the surface of the hot soup.
• Cover and cook on high for 1 hour until the dumplings are cooked through and no longer doughy in the center.

Notes

Drop the dumpling batter only after the chicken has been shredded so the dumplings sit on top of the liquid rather than sinking. If the soup seems too thin after cooking, mash a few of the cooked carrots against the side of the pot before adding the dumplings to help thicken the broth naturally.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Knife

Thai Coconut Curry Beef Soup

This slow cooker soup brings tender beef and crisp vegetables together in a creamy coconut broth with a gentle curry kick. It works well on busy evenings when you want a filling meal that feels a little different from standard beef stew. The result is a hearty bowl with balanced sweet, savory, and tangy notes that the whole family can enjoy.

The recipe keeps prep simple and lets the slow cooker handle the work of softening the beef and blending the flavors. Serve it with rice or crusty bread on the side to round out dinner.

Thai Coconut Curry Beef Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife
• Cutting Board

Ingredients

  

• 1 pound beef stew meat, cut into bite-sized pieces
• 1 onion, chopped
• 2 red bell peppers, sliced
• 3 carrots, peeled and sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 3 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups beef broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

 

• Place the beef stew meat, onion, red bell peppers, carrots, garlic, and ginger in the slow cooker.
• In a separate bowl, whisk together the red curry paste, coconut milk, beef broth, fish sauce, and brown sugar until smooth.
• Pour the curry mixture over the beef and vegetables in the slow cooker. Stir gently to combine.
• Cover and cook on low for 7 to 8 hours, until the beef is tender and the vegetables are soft.
• Stir in the lime juice right before serving.
• Ladle the soup into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

If the broth tastes too rich after cooking, add an extra splash of lime juice to brighten it. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without separating. For a thicker texture, mash a few carrot slices against the side of the pot before serving.

Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Knife, Cutting Board

Bacon Potato Leek Soup

This bacon potato leek soup combines smoky bacon with soft potatoes and gentle leeks for a filling bowl that works as a full dinner. It suits cold evenings when you want a warm meal that needs little hands-on time. The slow cooker builds a creamy texture and balanced savory flavor from the bacon and broth.

The soup turns out thick enough to feel substantial on its own. Families can serve it with simple bread or a side salad to round out the meal.

Bacon Potato Leek Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Knife

Ingredients

  

• 6 slices bacon, chopped
• 3 leeks, white and light green parts sliced thin
• 4 medium russet potatoes, peeled and cubed
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 cup heavy cream
• Salt and black pepper to taste
• Chopped chives for garnish

Instructions

 

• Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving 1 tablespoon of the drippings in the pan.
• Add the sliced leeks and minced garlic to the skillet. Cook for 3 minutes until the leeks soften slightly.
• Place the cubed potatoes, chicken broth, dried thyme, cooked leeks, garlic, and most of the bacon into the slow cooker. Stir to combine.
• Cover and cook on low for 6 hours or until the potatoes are very tender.
• Stir in the heavy cream, then season with salt and black pepper. Let the soup sit for 5 minutes to warm through.
• Ladle into bowls and top with the remaining bacon pieces and chopped chives.

Notes

For a thicker soup, mash a few potato cubes with a fork before stirring in the cream. If the leeks taste too strong, rinse them well after slicing to remove any grit. Leftovers keep in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Knife

Vegetable Beef Minestrone with Pasta

This slow cooker minestrone combines chunks of beef with a mix of vegetables and beans in a tomato broth. The added pasta turns it into a filling one-pot meal that works for weeknight family dinners.

The result is a savory soup with tender meat, soft vegetables, and pasta that holds up well in the broth. It is simple to start in the morning and finish with little hands-on time before serving.

Vegetable Beef Minestrone with Pasta

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound beef stew meat, cubed
• 1 medium onion, chopped
• 3 carrots, peeled and sliced
• 2 celery ribs, sliced
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 teaspoons Italian seasoning
• Salt and black pepper to taste
• 1 cup small pasta such as ditalini
• Grated Parmesan cheese for serving

Instructions

 

• Place the beef stew meat, onion, carrots, celery, diced tomatoes, beef broth, cannellini beans, and Italian seasoning into the slow cooker.
• Stir to combine, then cover and cook on low for 7 to 8 hours until the beef is tender.
• Stir in the pasta, cover again, and cook on high for 20 to 30 minutes until the pasta is tender.
• Taste and add salt and black pepper as needed.
• Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Add the pasta only in the final 30 minutes so it stays firm instead of turning mushy. Leftovers keep in the fridge for three days. When reheating, add a splash of broth because the pasta absorbs liquid as it sits.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker

Curried Chickpea and Sweet Potato Soup

This soup combines sweet potatoes and chickpeas in a lightly spiced broth that cooks low and slow. The result is a thick, filling meal that works well on busy weeknights when you want dinner ready without much hands-on time.

The curry powder gives steady warmth while the sweet potatoes add body and natural sweetness. It pairs easily with rice or flatbread to make a complete dinner for the family.

Curried Chickpea and Sweet Potato Soup

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Fresh cilantro, chopped, for serving
• Lime wedges, for serving

Instructions

 

• Place the sweet potato cubes, chickpeas, diced onion, and minced garlic in the slow cooker.
• Sprinkle the curry powder, cumin, and salt over the vegetables and stir to coat everything evenly.
• Pour in the vegetable broth and coconut milk, then stir once more to combine.
• Cover and cook on low for 7 to 8 hours, until the sweet potatoes are soft enough to mash easily with a fork.
• Stir the soup well to break up some of the sweet potatoes and thicken the broth.
• Ladle into bowls and top with chopped cilantro. Serve lime wedges on the side.

Notes

If the soup thickens too much after sitting, stir in a splash of broth or water when reheating. Leftovers keep in the refrigerator for up to four days and taste even better the next day once the flavors settle. For a milder version, start with one tablespoon of curry powder and add more at the end if needed.

Course: Soup
Cuisine: Indian
Equipment: Slow Cooker