Creamy Pumpkin Soup
Creamy Pumpkin Soup is a comforting and velvety dish perfect for the fall season. This soup combines the rich, earthy flavor of pumpkin with a creamy base, making it ideal for warming up on chilly days. It’s easy to prepare in a crockpot, allowing the flavors to meld beautifully while you go about your day.
| Ingredients | Quantity |
|---|---|
| Fresh pumpkin | 3 cups, diced |
| Onion | 1 medium, chopped |
| Carrot | 1 large, diced |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Olive oil | 2 tablespoons |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In your crockpot, combine the diced pumpkin, chopped onion, diced carrot, and minced garlic.
- Add the vegetable broth, coconut milk, olive oil, ground ginger, ground cinnamon, salt, and black pepper. Stir to mix well.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the pumpkin and vegetables are tender.
- Once cooked, use an immersion blender to puree the soup until smooth (or blend in batches).
- Taste and adjust seasonings if necessary, then serve hot, garnished with fresh parsley if desired. Enjoy!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Spicy Chicken Tortilla Soup
Spicy Chicken Tortilla Soup is a bold and flavorful dish that perfectly balances the warmth of spices with the satisfying textures of chicken and tortilla strips. This easy-to-make soup is a delicious way to warm up during the fall season, and it can be effortlessly prepared in a crockpot, allowing the ingredients to meld together for a rich and hearty meal.
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 1 pound |
| Onion | 1 medium, chopped |
| Bell pepper | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Canned black beans | 1 can (15 oz), drained and rinsed |
| Chicken broth | 4 cups |
| Corn (frozen or canned) | 1 cup |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Tortilla strips (for serving) | Optional |
| Fresh cilantro (for garnish) | Optional |
| Avocado (for topping) | Optional |
Cooking Steps:
- In your crockpot, combine the diced onion, bell pepper, minced garlic, canned tomatoes, black beans, corn, chili powder, cumin, salt, and black pepper.
- Place the chicken breasts on top of the mixture and pour in the chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it, and return it to the soup, stirring to combine.
- Serve hot with tortilla strips on top, and garnish with fresh cilantro and avocado if desired. Enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Hearty Beef and Barley Soup
Hearty Beef and Barley Soup is a comforting and nourishing dish that showcases tender beef and wholesome barley, making it the perfect meal to warm you up during chilly fall days. This rich and savory soup is easy to prepare in a crockpot, allowing the flavors to develop beautifully as it simmers throughout the day.
| Ingredients | Quantity |
|---|---|
| Chuck roast (cut into cubes) | 1 pound |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Beef broth | 6 cups |
| Barley (pearl or quick-cooking) | 1 cup |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In your crockpot, add the chopped onion, diced carrots, diced celery, minced garlic, beef broth, barley, canned tomatoes, thyme, bay leaf, salt, and black pepper.
- Place the cubed chuck roast on top of the mixture.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and the barley is cooked.
- Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Classic Potato and Leek Soup
Classic Potato and Leek Soup is a creamy and comforting dish that’s perfect for fall. This rich and velvety soup features tender potatoes and sweet leeks, making it an ideal choice for a satisfying starter or a light meal. With the simplicity of a crockpot preparation, it allows the flavors to meld beautifully, creating a delicious dish that will warm you from the inside out.
| Ingredients | Quantity |
|---|---|
| Leeks (white and light green parts only) | 3 medium, sliced |
| Potatoes (russet or Yukon Gold) | 4 medium, peeled and diced |
| Garlic | 2 cloves, minced |
| Vegetable or chicken broth | 6 cups |
| Heavy cream (optional) | 1 cup |
| Butter | 2 tablespoons |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chives (for garnish) | Optional |
Cooking Steps:
- In your crockpot, melt the butter and add the sliced leeks, diced potatoes, minced garlic, broth, thyme, salt, and black pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once cooked, use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired.
- Adjust seasoning to taste and garnish with chives before serving. Enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Butternut Squash and Apple Soup
Butternut Squash and Apple Soup is a delightful combination of sweet and savory flavors, making it a perfect choice for a cozy fall meal. This smooth and creamy soup features roasted butternut squash and tart apples, creating a comforting dish that warms you up on chilly evenings. With its simple preparation in a crockpot, it’s an easy recipe that allows the flavors to deepen and enhance with time.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and diced) | 1 medium (about 2 lbs) |
| Apples (such as Granny Smith, peeled and diced) | 2 medium |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable or chicken broth | 4 cups |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Nutmeg | ¼ teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | ½ cup |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In the crockpot, combine the diced butternut squash, apples, onion, garlic, broth, olive oil, cinnamon, nutmeg, salt, and black pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash and apples are tender.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream if desired.
- Adjust seasoning to taste and garnish with fresh parsley before serving. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Zesty Chili Con Carne
Zesty Chili Con Carne is a hearty and flavorful dish that provides a perfect balance of spice and richness, ideal for warming up on those cool fall evenings. Made with seasoned ground beef, beans, and aromatic vegetables, this chili is not only comforting but also incredibly satisfying. The slow-cooking process in a crockpot allows the flavors to meld beautifully, resulting in a zesty and robust chili that pairs wonderfully with cornbread or over rice.
| Ingredients | Quantity |
|---|---|
| Ground beef (80% lean) | 1 lb |
| Onion (diced) | 1 medium |
| Garlic (minced) | 4 cloves |
| Bell pepper (diced) | 1 medium |
| Canned diced tomatoes | 2 (14.5 oz) cans |
| Kidney beans (drained and rinsed) | 1 (15 oz) can |
| Black beans (drained and rinsed) | 1 (15 oz) can |
| Tomato paste | 2 tablespoons |
| Beef broth | 1 cup |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Jalapeño (diced, optional) | 1 small |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- In the crockpot, add the ground beef and cook on the sauté setting until browned, breaking it up as it cooks.
- Stir in the onion, garlic, and bell pepper, cooking until softened.
- Add the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper (and jalapeño if using).
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, garnished with fresh cilantro if desired. Enjoy!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Savory Vegetable and Quinoa Soup
Savory Vegetable and Quinoa Soup is a nourishing and wholesome dish, perfect for fall when you want something comforting and healthy. Packed with a variety of vegetables and protein-rich quinoa, this soup is not only filling but also brimming with flavor. The crockpot makes this dish easy to prepare, allowing it to simmer gently while you attend to your day, resulting in a deliciously satisfying meal.
| Ingredients | Quantity |
|---|---|
| Quinoa (rinsed) | 1 cup |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Bell pepper (diced) | 1 medium |
| Zucchini (diced) | 1 medium |
| Canned diced tomatoes | 1 (14.5 oz) can |
| Vegetable broth | 4 cups |
| Spinach (fresh) | 2 cups |
| Italian seasoning | 2 teaspoons |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 1 tablespoon |
Cooking Steps:
- In the crockpot, add the quinoa, carrots, celery, onion, garlic, bell pepper, zucchini, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
- Stir the ingredients to combine well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 10 minutes before serving, stir in the fresh spinach until wilted.
- Serve hot and enjoy your healthy, savory soup!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Chicken and Wild Rice Soup
Chicken and Wild Rice Soup is a comforting and hearty dish that’s perfect for the cooler fall months. Rich in flavor, this soup combines tender chunks of chicken with earthy wild rice and an array of vegetables, all simmered together to create a deliciously filling meal. Using a crockpot allows the flavors to meld beautifully while saving you time in the kitchen.
| Ingredients | Quantity |
|---|---|
| Chicken breasts (diced) | 2 cups |
| Wild rice | 1 cup |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth | 6 cups |
| Thyme | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 1 tablespoon |
| Heavy cream (optional) | 1 cup (for creaminess) |
Cooking Steps:
- In the crockpot, combine diced chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, bay leaf, salt, and black pepper.
- Stir to mix the ingredients evenly.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- If using, stir in the heavy cream just before serving.
- Serve hot and enjoy this warm, comforting soup!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Maple Bacon Potato Soup
Maple Bacon Potato Soup is a delightful twist on traditional potato soup, featuring savory bacon and a hint of sweetness from maple syrup. This rich and creamy dish is perfect for fall, offering a cozy warmth that’s ideal for chilly days. The combination of crispy bacon, tender potatoes, and a touch of maple creates a unique flavor profile that will surely satisfy your taste buds.
| Ingredients | Quantity |
|---|---|
| Bacon | 6 slices |
| Potatoes (peeled and diced) | 4 medium |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth | 4 cups |
| Maple syrup | 1/4 cup |
| Heavy cream | 1 cup |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 1 tablespoon |
Cooking Steps:
- In a large skillet, cook the bacon until crispy. Remove and set aside, leaving some drippings in the pan.
- In the same skillet, add olive oil, onion, and garlic, sautéing until soft.
- Transfer the bacon, onions, and garlic into the crockpot along with the diced potatoes, chicken broth, thyme, salt, and black pepper.
- Cover and cook on low for 6 hours or on high for 4 hours.
- Stir in the maple syrup and heavy cream just before serving for added richness.
- Serve warm, topped with additional bacon if desired. Enjoy this cozy fall soup!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Tomato Basil Bisque
Tomato Basil Bisque is a creamy, velvety soup that captures the essence of ripe tomatoes and fragrant basil, making it a perfect comfort dish for the fall season. This bisque is both rich in flavor and comforting, ideal for pairing with crusty bread or grilled cheese sandwiches. With its pureed texture and vibrant color, Tomato Basil Bisque not only warms the body but also brings a taste of sunshine to cooler days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Canned tomatoes (crushed) | 28 oz can |
| Vegetable broth | 4 cups |
| Fresh basil leaves | 1 cup (packed) |
| Heavy cream | 1 cup |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large skillet, heat olive oil over medium heat and sauté the diced onion until soft. Add minced garlic and cook until fragrant.
- Transfer the sautéed onions and garlic to the crockpot, then add the crushed tomatoes, vegetable broth, and sugar; stir well.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- About 30 minutes before serving, stir in the fresh basil leaves.
- Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and season with salt and black pepper to taste.
- Serve warm, garnished with additional basil leaves if desired. Enjoy this comforting fall bisque!
White Bean and Kale Soup
White Bean and Kale Soup is a hearty and nutritious dish that embodies the flavors of fall. Packed with fiber-rich white beans and nutrient-dense kale, this soup offers warmth and comfort on chilly evenings. With a savory broth infused with herbs and spices, it’s an excellent choice for a wholesome meal that can easily be made in your crockpot.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Canned white beans (drained) | 2 cans (15 oz each) |
| Vegetable broth | 6 cups |
| Fresh kale (chopped) | 4 cups |
| Thyme (dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 2 tablespoons |
Cooking Steps:
- In a skillet, heat olive oil over medium heat and sauté the diced onion, carrots, and celery until softened; add minced garlic and cook for an additional minute.
- Transfer the sautéed vegetables to the crockpot, then add the white beans, vegetable broth, thyme, bay leaf, salt, and black pepper; stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the chopped kale and lemon juice.
- Remove the bay leaf before serving and enjoy warm!
