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Slow Cooker / Crock Pot Soup Recipes

Updated on November 23, 2014

It’s that time of year. The temperatures are dropping. The sun is going down sooner...and with the holidays coming on top of your day job; you’ve got even LESS time than normal to cook. So what can you do? You can make slow cooker, or crock pot, soups!

My GF and I both work day jobs. On top of that we have family and other obligations. Our slow cooker is a life saver. Without it, we’d be eating nothing that didn’t come from a can or a drive thru window.

I’ve gathered a few of our favorite slow cooker / crock pot soup recipes from around the web below. Try them out and let us know what you think. Also feel free to add your own in the comments.

Slow Cooker Beef Barley Soup

Slow Cooker Beef Barley Soup

I love beef barley soup. To me there’s almost no better way to end a day in the cold than a hot bowl of beef barley.


1 1/2 pounds boneless lean beef, cubed

3 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons garlic powder

3 (10.5 ounce) cans beef broth

6 cups water

4 stalks celery, chopped

6 carrots, chopped

6 green onions, chopped

1/2 cup chopped fresh parsley

1 cup barley

1 teaspoon dried thyme


1. You can brown the meat for a few minutes before you put it in the slow cooker if you like, but I’ve found that with the 8 hours it will cook putting it in raw works just as well. It still comes out tender. Season the meat with the salt, pepper and garlic powder and place it in a slow cooker.

2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

That’s all there is to it. This recipe is fast and easy. It takes only 10 minutes to prepare and cooks for eight hours while you’re working. This recipe makes 10-12 servings. Come home, step in out of the cold, and enjoy!

Slow Cooker Chicken and Noodles

Slow Cooker Chicken and Noodles

Another great tasting and easy soup. Like the last recipe this one takes about 8 hours in the slow cooker, so it’s ready when you get home. Prep time is longer on this one at about 30 minutes, but when you step through your door to the welcoming smell, you’ll know it was worth every minute.


4 skinless, boneless chicken breast halves

6 cups water

1 onion, chopped

2 stalks celery, chopped (optional)

salt and pepper to taste

1 (12 ounce) package frozen egg noodles


Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

2. When chicken is tender, remove from the slow cooker and tear or chop into bite-sized pieces. Set aside in a small casserole dish to keep warm. Turn the slow cooker up to high heat and stir in the frozen egg noodles. Cook until noodles are tender then return the chicken pieces to the broth. Adjust seasonings to taste.

Makes 6 1 cup servings.

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup

You and I both know that there will be ham and/or ham bones left after this coming Thanksgiving Thursday. So why not use it for something other than cold midnight snacks and/or sandwiches?


1 (8 ounce) package 15-bean soup mix

1 ham bone

3 cups cubed fully cooked ham

2 cups chicken broth

2 cups water

1 onion, chopped

3 chopped carrots

1 (15.5 ounce) can great Northern beans, drained and rinsed

2 fresh cloves of garlic

1 teaspoon of black pepper

½ teaspoon of salt

1 bay leaf

Prep time is 15 minutes and cook time is 8 hours. Another great one to turn on as you head out the door and eat when you arrive home.


Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.

2.Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours

Navy Bean Soup

Navy Bean Soup

Navy beans are cheap and easy to find. They also make a great soup! This one has a cook time of only 3 hours, so it’s got to be done when you’re around the house. Still with a 10 minute prep time it’s great for weekends!


1 (16 ounce) package dried navy beans

2 onions, chopped

1 (8 ounce) can tomato sauce

2 ham hocks


Rinse beans with water. Place beans, onions, tomato sauce, and ham hocks in large pot or Dutch oven. Cover all with water. Cook on low to medium heat several hours until beans are tender. When using crock pot, soak beans overnight. Cook on high for 1 hour. Lower to low for 6-8 more hours until beans are tender.

There you go, folks. Four quick and easy soup recipes to keep you fed and happy! I’ll be making a couple of these over the next week. Give them a try yourself.


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    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      You have a great selection of soups. I hope you were able to freeze some for later use.

      The ham and bean looks so delicious.

      Angels are on the way to you today ps

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      i used my crock pot for sous and porridge