Hearty Crockpot Soup
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. I mean, who doesn’t want a delicious soup that practically makes itself while you binge-watch your favorite series? Enter the hearty crockpot soup. It’s the miracle-worker of the cooking world, the fairy godmother to your dinner woes. Trust me, if you can assemble a few ingredients in a pot and press a button, you can nail this recipe!
Why This Recipe is Awesome
Let’s be real for a sec. This soup is not just food; it’s a hug in a bowl. It’s packed with veggies, protein, and all that warm fuzzy goodness—perfect for those chilly evenings when you want to hunker down and hibernate. And here’s the kicker: it’s idiot-proof. Seriously, even I didn’t mess it up, and that’s saying something. The best part? You can customize it however you like. Feeling fancy? Add herbs. Feeling lazy? Leave them out. No judgment here!
Ingredients You’ll Need
Here’s a simple list of what you’ll need. No fancy ingredients or hidden surprises. You might even have these lying around in your pantry, begging to be united in a glorious soup symphony.
- 1 onion, diced (because every good soup starts with an onion)
- 2 carrots, diced (you know, for that crunchy sweetness)
- 2 celery stalks, diced (everybody needs some celery in their life)
- 3 garlic cloves, minced (more garlic, more love)
- 4 cups vegetable or chicken broth (pick your poison)
- 1 can (14.5 oz) diced tomatoes (it’s not a soup without tomatoes)
- 1 cup green beans, chopped (for a pop of color)
- 1 cup corn (fresh or frozen, no one’s judging)
- 2 cups cooked beans (kidney, black, or cannellini beans, you do you)
- 1 teaspoon dried thyme (fancy like that)
- 1 teaspoon dried basil (let’s get that Italian flavor going)
- Salt and pepper to taste (or a whole lot of pepper, no one’s keeping score)
Step-by-Step Instructions
Alright, my fellow chef, let’s get our soup game on. Follow these simple steps and watch the magic happen.
- In the crockpot, combine the onion, carrots, celery, and garlic. This aroma will have you feeling like a culinary genius before you even start.
- Add the broth, diced tomatoes, green beans, corn, and cooked beans. Yeah, throw it all in. Don’t worry about being dainty.
- Season with thyme, basil, salt, and pepper. Let’s bring the flavor to life.
- Stir the mixture to combine all ingredients. Get in there. Mix it like you mean it.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender. Patience is a virtue, but you can also go high if you’re feeling impatient.
- Serve warm with crusty bread. Trust me, you’ll want to dunk that bread in every glorious drop.
Common Mistakes to Avoid
Let’s talk about some rookie mistakes that could mess with your soup-making groove.
- Thinking you can skip the dicing because you’re “too cool for school”—big mistake, my friend. Uniform sizes help everything cook nicely.
- Not cooking on low long enough if you choose that option. If you’re in a hurry, just go for high instead. Nobody needs soup that’s barely warm.
- Forgetting to season. Yes, salt and pepper are your best friends here. Don’t be afraid to use them!
Alternatives & Substitutions
Okay, let’s say you’re missing something or just want to spice this recipe up a bit. No worries, I got you.
- Don’t have green beans? Try peas or zucchini instead. This soup can handle some experimenting.
- Out of broth? Water works but add a bit more seasoning. Broth is flavor city, so keep it spicy.
- If you’re feeling a little wild, toss in some cooked chicken or turkey for protein overload.
- Want to make it vegan? Just stick with vegetable broth and beans. You’ve got this.
FAQ
Got questions? I got answers! Let’s clear up any confusion like pros.
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Butter is where the flavor’s at, my friend.
What if I can’t find fresh veggies?
No sweat. Frozen is totally acceptable here. They’re picked at peak freshness, after all, so bring ‘em on!
Can I throw in a random vegetable?
Absolutely! This soup is practically begging for a cameo from your leftover veggies. Toss them in and let them shine.
How spicy can I make this?
Feeling adventurous? Add a pinch of red pepper flakes or a dash of hot sauce. But remember, spice is nice unless you want to regret it later.
Can I double the recipe?
For sure! If you have a big crowd to please or want leftovers, just double it up. Just make sure your crockpot can handle it.
Final Thoughts
Alright, kitchen conqueror, you now have all the tools you need to impress someone—or yourself—with this hearty crockpot soup. It’s simple, satisfying, and all around comforting. So, go ahead, whip that baby up, grab a cozy blanket, and call it a night. You’ve earned it, and your taste buds will thank you. Enjoy!
Print
Hearty Crockpot Soup
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy crockpot soup that’s perfect for chilly evenings and requires minimal effort.
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup green beans, chopped
- 1 cup corn (fresh or frozen)
- 2 cups cooked beans (kidney, black, or cannellini)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In the crockpot, combine the onion, carrots, celery, and garlic.
- Add the broth, diced tomatoes, green beans, corn, and cooked beans.
- Season with thyme, basil, salt, and pepper.
- Stir the mixture to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
- Serve warm with crusty bread.
Notes
Customize with your favorite herbs or vegetables. Perfect for using up leftovers!