20+ Delicious Winter Slow Cooker Soup Recipes

1 day agoLast Updated: November 28, 2024

20 minutes read

When the temperatures drop and the days get shorter, there’s nothing better than a bowl of warm, comforting soup.

Whether you’re craving something rich and creamy or a hearty, chunky option, the slow cooker is the perfect tool to bring these soups to life.

With minimal effort, your slow cooker can simmer up a variety of flavorful winter soups, perfect for cozying up with on chilly evenings or for meal prepping throughout the week.

In this collection, we’ve rounded up over 20 of the best winter slow cooker soup recipes that are sure to become your go-to comfort foods.

From creamy bisques to rustic stews, these recipes are designed to keep you warm and satisfied all season long.

20+ Delicious Winter Slow Cooker Soup Recipes

Winter is the perfect time to embrace the slow cooker and enjoy a variety of hearty, flavorful soups that will keep you warm from the inside out.

With these 20+ winter slow cooker soup recipes, you can effortlessly create a variety of comforting dishes that are perfect for meal prepping, family dinners, or cozy nights in.

The best part is that most of these soups can be left to cook all day, giving you more time to relax and enjoy the colder months without spending hours in the kitchen.

So, grab your slow cooker, gather your ingredients, and let these soups become a staple in your winter meal rotation.

Hearty Beef and Barley Soup

This comforting beef and barley soup is a perfect winter meal to warm you up from the inside out. With tender chunks of beef, wholesome barley, and a variety of vegetables, this slow-cooked soup is both nourishing and filling. It’s simple to prepare and packed with rich flavors that deepen as it simmers.

Ingredients:

1 lb beef stew meat, cubed

1 cup barley
1 onion, chopped
2 carrots, peeled and chopped

2 celery stalks, chopped
4 garlic cloves, minced
6 cups beef broth

2 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

Instructions:

Brown the beef stew meat in a skillet over medium heat for about 5 minutes, then transfer it to the slow cooker.
Add the barley, onion, carrots, celery, and garlic to the slow cooker.

Pour in the beef broth, and season with thyme, rosemary, salt, and pepper.
Stir to combine all the ingredients and cover.
Cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the barley is fully cooked.

Taste and adjust seasoning if necessary before serving.

This beef and barley soup is a hearty and satisfying winter dish that is perfect for those chilly evenings. The slow cooker does all the hard work, allowing the flavors to meld together beautifully. It’s a great make-ahead meal that can be stored for several days, and it tastes even better the next day when the flavors have had more time to develop. This soup is a meal on its own, but it pairs wonderfully with a crusty loaf of bread for a complete winter feast.

Slow Cooker Chicken and Sweet Potato Soup

A light yet hearty soup, this chicken and sweet potato creation is bursting with flavor and packed with nutritious ingredients. The tender chicken and sweet potatoes cook to perfection in the slow cooker, making this an ideal winter dish for those looking for a healthy and delicious option. The subtle sweetness of the potatoes pairs perfectly with the savory broth.

Ingredients:

2 lbs boneless skinless chicken breasts
3 medium sweet potatoes, peeled and cubed

1 onion, chopped
3 garlic cloves, minced
1 tsp ground cumin

1 tsp ground paprika
1/2 tsp chili powder
4 cups chicken broth

Salt and pepper to taste
1 cup corn kernels (fresh, frozen, or canned)
Fresh cilantro, chopped (for garnish)

Instructions:

Place the chicken breasts at the bottom of the slow cooker.
Add the cubed sweet potatoes, onion, garlic, cumin, paprika, chili powder, and chicken broth.

Season with salt and pepper, and stir to combine.
Cover and cook on low for 6-7 hours or high for 4-5 hours, until the chicken is fully cooked and the sweet potatoes are tender.
Remove the chicken from the soup, shred it using two forks, and return the shredded chicken to the soup.

Stir in the corn and cook for an additional 15 minutes on low.
Taste and adjust seasoning if needed. Serve garnished with fresh cilantro.

This slow cooker chicken and sweet potato soup is a healthy and delicious option for a winter dinner. The sweet potatoes provide a touch of natural sweetness, balancing the savory flavors of the chicken and spices. This soup is both filling and comforting, making it a perfect meal for a cold winter day. The leftovers taste just as good, if not better, making it an ideal make-ahead option. Plus, the added corn gives a nice pop of sweetness and texture to each spoonful.

Creamy Tomato Basil Soup

Rich, velvety, and utterly comforting, this creamy tomato basil soup is a classic winter favorite. The slow cooker method allows the flavors to develop and intensify over time, resulting in a smooth and deliciously tangy soup. Whether served with a grilled cheese sandwich or enjoyed on its own, this tomato soup is perfect for warming up on a cold day.

Ingredients:

2 cans (28 oz each) crushed tomatoes

1 onion, chopped
4 garlic cloves, minced
1 cup vegetable broth

1 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste

1/2 cup heavy cream
2 tbsp butter
Fresh basil leaves, chopped (for garnish)

Instructions:

Add the crushed tomatoes, onion, garlic, vegetable broth, basil, oregano, salt, and pepper to the slow cooker.
Stir well and cover. Cook on low for 6-7 hours or high for 3-4 hours.

Once the soup is ready, use an immersion blender to puree the soup until smooth (alternatively, transfer the soup to a blender in batches).
Stir in the heavy cream and butter, and cook for an additional 15 minutes on low, allowing the soup to become creamy and rich.
Taste and adjust seasoning as needed.

Serve hot, garnished with fresh basil.

This creamy tomato basil soup is the ultimate comfort food, especially on chilly winter days. The slow cooking process deepens the flavors of the tomatoes, while the addition of heavy cream creates a rich and velvety texture that’s hard to resist. Paired with a crispy grilled cheese sandwich, this soup is a nostalgic and heartwarming meal that the whole family will love. Its simplicity and creamy goodness make it a classic winter dish that you’ll return to time and time again.

Slow Cooker Butternut Squash and Apple Soup

This butternut squash and apple soup combines the sweetness of roasted squash with the tartness of apples, creating a perfect balance of flavors. It’s a creamy, velvety soup that feels indulgent yet healthy. The addition of warming spices like cinnamon and nutmeg makes this soup the ultimate comfort food for the winter months. The slow cooker makes it easy to prepare, allowing the flavors to meld beautifully over time.

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed
2 apples, peeled, cored, and chopped (Granny Smith or Gala)

1 onion, chopped
3 garlic cloves, minced
4 cups vegetable broth

1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger

Salt and pepper to taste
1/2 cup coconut milk or heavy cream
Fresh thyme sprigs for garnish (optional)

Instructions:

Add the butternut squash, apples, onion, garlic, and vegetable broth to the slow cooker.
Stir in the cinnamon, nutmeg, ginger, salt, and pepper.

Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash and apples are tender.
Once cooked, use an immersion blender to puree the soup until smooth (alternatively, blend in batches in a regular blender).
Stir in the coconut milk or heavy cream for added creaminess and flavor.

Taste and adjust seasoning as needed.
Serve hot, garnished with fresh thyme sprigs, if desired.

This slow cooker butternut squash and apple soup is a beautifully comforting dish that brings together the natural sweetness of squash and apples, enhanced with aromatic spices. It’s perfect for cozy winter nights and is sure to please guests or family members alike. The velvety texture and rich flavor profile make it a great appetizer or main dish. Whether you’re enjoying it alone or with crusty bread, this soup will leave you feeling nourished and satisfied all winter long.

Slow Cooker White Bean and Kale Soup

Packed with hearty white beans, nutrient-rich kale, and savory vegetables, this white bean and kale soup is both filling and healthy. The slow cooker method allows the flavors to deepen as the soup simmers, creating a deliciously comforting meal that’s perfect for cold winter evenings. With a rich, garlic-infused broth, this soup is satisfying on its own or served with a side of crusty bread.

Ingredients:

2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed

1 bunch kale, stems removed and leaves chopped
1 onion, chopped
2 carrots, peeled and chopped

3 celery stalks, chopped
4 garlic cloves, minced
6 cups vegetable or chicken broth

1 tsp dried thyme
1/2 tsp dried rosemary
1/4 tsp red pepper flakes (optional)

Salt and pepper to taste
1 tbsp olive oil

Instructions:

Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes, until softened.
Transfer the sautéed vegetables to the slow cooker and add the garlic, white beans, vegetable broth, thyme, rosemary, and red pepper flakes.
Stir to combine, and season with salt and pepper to taste.

Cover and cook on low for 6-7 hours or high for 3-4 hours.
About 30 minutes before serving, add the chopped kale and stir to combine. Let it cook until wilted and tender.
Taste and adjust seasoning as needed before serving.

This slow cooker white bean and kale soup is a perfect winter meal that’s both hearty and nutritious. The creamy white beans provide substance, while the kale adds a fresh, earthy flavor that complements the savory broth. It’s easy to make, requiring minimal prep time, and the slow cooking process ensures that all the flavors blend beautifully. Whether you enjoy it as a main course or a side dish, this soup is a great way to get your greens while staying warm and satisfied during the colder months.

Slow Cooker Split Pea Soup with Ham

This classic split pea soup with ham is a winter staple that’s both hearty and flavorful. The slow cooker brings out the rich flavors of the split peas and ham, while the vegetables create a satisfying, well-rounded dish. It’s a perfect way to use leftover ham from a holiday meal and makes a filling and nourishing soup that will keep you warm during chilly winter days.

Ingredients:

2 cups dried split peas, rinsed
2 cups cooked ham, diced
1 onion, chopped

2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced

6 cups low-sodium chicken broth
1 tsp dried thyme
1/2 tsp ground black pepper

Salt to taste
1 bay leaf
1 tbsp olive oil

Instructions:

Heat the olive oil in a skillet over medium heat and sauté the onion, carrots, and celery until softened, about 5 minutes.
Transfer the sautéed vegetables to the slow cooker and add the garlic, split peas, diced ham, chicken broth, thyme, black pepper, and bay leaf.

Stir to combine and season with salt.
Cover and cook on low for 7-8 hours or high for 4-5 hours, until the peas are tender and the soup has thickened.
Remove the bay leaf before serving and taste for seasoning, adding more salt if needed.

This slow cooker split pea soup with ham is the ultimate winter comfort food. It’s rich, hearty, and packed with flavor, making it the perfect dish to warm up after a long day in the cold. The combination of tender split peas and savory ham creates a satisfying meal that will stick with you. It’s an easy one-pot dish that’s both budget-friendly and nutritious, making it a go-to recipe for cozy winter nights. Enjoy it with a slice of warm bread for a complete meal the whole family will love.

Slow Cooker Potato and Leek Soup

A classic and comforting winter soup, this slow cooker potato and leek soup is creamy, rich, and full of flavor. The earthy taste of leeks combined with tender potatoes creates a perfect base for a soothing and hearty soup. The slow cooking method allows the ingredients to meld together into a velvety, smooth texture that’s both satisfying and delicious, making it a great meal for cold winter days.

Ingredients:

4 large potatoes, peeled and diced
2 leeks, cleaned and sliced (white and light green parts only)
1 onion, chopped

3 garlic cloves, minced
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half

1 tsp dried thyme
Salt and pepper to taste
2 tbsp butter

Fresh chives, chopped (for garnish)

Instructions:

Add the diced potatoes, leeks, onion, garlic, and broth to the slow cooker.

Stir in the dried thyme, salt, and pepper, and top with butter.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a blender.

Stir in the heavy cream or half-and-half to add richness and creaminess.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chives.

This slow cooker potato and leek soup is the epitome of comfort food. It’s rich, creamy, and perfect for warming up on a chilly day. The potatoes give it a smooth and hearty texture, while the leeks provide a delicate onion-like flavor. The addition of cream makes the soup even more indulgent, and the garnish of fresh chives adds a touch of freshness. This soup is not only easy to prepare, but it also stores well, making it an excellent make-ahead option for a quick and satisfying winter meal.

Slow Cooker Creamy Chicken and Mushroom Soup

A rich and velvety soup, this creamy chicken and mushroom version is full of comforting flavors that are perfect for a winter meal. The combination of tender chicken, earthy mushrooms, and a creamy broth creates a delicious and filling soup that’s perfect for chilly evenings. The slow cooker allows all the ingredients to come together, making this a simple yet satisfying dish.

Ingredients:

2 lbs boneless skinless chicken breasts or thighs
2 cups mushrooms, sliced (button or cremini work well)
1 onion, chopped
3 garlic cloves, minced
4 cups chicken broth
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup heavy cream
1 tbsp flour (optional, for thickening)
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)

Instructions:

Heat the olive oil in a skillet over medium heat and sauté the onions and garlic for 3-4 minutes until softened. Add the mushrooms and cook for another 5 minutes until tender.
Transfer the sautéed vegetables to the slow cooker and add the chicken, chicken broth, thyme, rosemary, salt, and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through.
Remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
Stir in the heavy cream and flour (if using for thickening), and cook for an additional 20-30 minutes on low, until the soup thickens to your desired consistency.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This slow cooker creamy chicken and mushroom soup is the perfect winter meal when you’re craving something comforting and filling. The combination of tender chicken and earthy mushrooms in a rich and creamy broth is guaranteed to satisfy. The slow cooker makes this dish incredibly easy to prepare, and the result is a soup that is as hearty as it is flavorful. Whether served with a warm piece of crusty bread or on its own, this soup will become a family favorite for cold nights.

Slow Cooker Spicy Sausage and Kale Soup

A bold and flavorful soup, this spicy sausage and kale soup is perfect for those who enjoy a bit of heat. The savory sausage combines with the fresh bitterness of kale and a spicy kick from red pepper flakes, creating a comforting and satisfying meal. The slow cooker allows the flavors to develop over time, resulting in a rich and hearty soup that’s ideal for warming up during winter.

Ingredients:

1 lb Italian sausage (mild or spicy, depending on preference)
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 cups kale, chopped (stems removed)
2 medium potatoes, diced
1 tsp dried oregano
1/2 tsp red pepper flakes (optional, for heat)
Salt and pepper to taste
1 can (15 oz) white beans, drained and rinsed
1/2 cup heavy cream (optional for creaminess)

Instructions:

Brown the sausage in a skillet over medium heat, breaking it up as it cooks. Once browned, transfer the sausage to the slow cooker.
Add the chopped onion and garlic to the slow cooker, followed by the chicken broth, potatoes, oregano, red pepper flakes, salt, and pepper.
Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
About 30 minutes before serving, add the kale and white beans to the slow cooker, stirring to incorporate.
For a creamier texture, stir in the heavy cream and let the soup cook for an additional 20-30 minutes on low.
Taste and adjust seasoning if needed. Serve hot.

This slow cooker spicy sausage and kale soup is the perfect blend of heat and heartiness. The sausage brings depth and flavor, while the kale adds a wonderful freshness. The slow cooking method allows all the ingredients to meld into a rich, savory soup that is ideal for winter nights. Whether you enjoy it with a slice of crusty bread or on its own, this soup will provide a satisfying and warming meal. The touch of cream adds a smooth finish, balancing the spiciness and making each spoonful a delight.

Slow Cooker Beef and Barley Soup

This hearty beef and barley soup is a winter favorite that combines tender chunks of beef, earthy barley, and a variety of vegetables in a savory broth. The slow cooker ensures the beef becomes meltingly tender while the barley soaks up all the flavors, creating a rich, filling soup that’s perfect for cold weather. This soup is not only delicious but also packed with nutrients, making it a complete and satisfying meal.

Ingredients:

1 lb beef stew meat, cubed
1 onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup barley, rinsed
6 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
2 tbsp olive oil

Instructions:

Heat the olive oil in a skillet over medium heat and brown the beef stew meat in batches, about 5 minutes per batch. Transfer the beef to the slow cooker.
Add the onion, carrots, celery, garlic, barley, beef broth, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the barley is fully cooked.
Remove the bay leaf and taste the soup, adjusting the seasoning with salt and pepper if needed.
Serve hot, and enjoy the hearty, comforting flavors of this beef and barley soup.

This slow cooker beef and barley soup is the perfect winter dish for those craving a filling, savory meal. The tender beef and chewy barley create a satisfying texture, while the slow-cooked vegetables and herbs add depth and flavor. Whether enjoyed as a main course or served alongside a salad, this soup will warm you from the inside out. It’s easy to make, rich in nutrients, and ideal for meal prepping, ensuring you have a nourishing dish to enjoy throughout the week.

Slow Cooker Roasted Tomato Soup

This slow cooker roasted tomato soup is a rich and flavorful twist on the classic. Roasting the tomatoes before adding them to the slow cooker enhances their natural sweetness and depth of flavor. Combined with garlic, onion, and fresh herbs, this soup is creamy, comforting, and perfect for dunking your favorite grilled cheese sandwich. It’s an easy recipe with an amazing homemade taste that will warm you up on the coldest of winter days.

Ingredients:

6 cups fresh tomatoes, halved
1 onion, chopped
4 garlic cloves, smashed
4 cups vegetable or chicken broth
1 tsp dried basil
1 tsp dried oregano
1/2 cup heavy cream
2 tbsp olive oil
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Preheat the oven to 400°F (200°C). Place the halved tomatoes, onion, and garlic cloves on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes until the tomatoes are soft and slightly charred.
Transfer the roasted tomatoes, onion, and garlic to the slow cooker. Add the broth, basil, oregano, salt, and pepper, and stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the soup is fragrant and all ingredients are tender.
Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
Stir in the heavy cream and taste for seasoning. Adjust salt and pepper if needed.
Serve hot, garnished with fresh basil.

This slow cooker roasted tomato soup is the perfect winter dish to pair with a grilled cheese sandwich for a nostalgic and comforting meal. The roasting process intensifies the tomato flavor, resulting in a rich and savory soup with a velvety texture. Adding a bit of cream gives it an indulgent finish, while the fresh basil garnish adds a lovely touch of freshness. Whether you’re feeding the family or hosting guests, this soup is a crowd-pleaser that will make any winter day feel cozy.

Slow Cooker Sweet Potato and Carrot Soup

This slow cooker sweet potato and carrot soup is a vibrant, sweet, and savory dish that’s packed with nutrients. The natural sweetness of the sweet potatoes and carrots is balanced with earthy spices like cumin and coriander, making for a flavorful, comforting soup that’s perfect for a chilly winter evening. With its creamy texture and rich flavor, this soup is an excellent way to enjoy root vegetables in a delicious and easy-to-make dish.

Ingredients:

2 large sweet potatoes, peeled and diced
4 large carrots, peeled and chopped
1 onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
Salt and pepper to taste
1/2 cup coconut milk (or heavy cream for a richer soup)
Fresh cilantro for garnish

Instructions:

Add the sweet potatoes, carrots, onion, garlic, vegetable broth, cumin, coriander, cinnamon, salt, and pepper to the slow cooker.
Stir everything together and cover. Cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
Use an immersion blender to puree the soup until smooth, or blend it in batches in a regular blender.
Stir in the coconut milk or heavy cream for added creaminess and flavor.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro.

This slow cooker sweet potato and carrot soup is a flavorful, nutritious, and comforting option for winter. The natural sweetness of the sweet potatoes and carrots is complemented by warming spices, while the creamy coconut milk adds richness. This soup is perfect for a light yet satisfying meal, and its easy-to-make nature makes it a go-to dish for busy weeknights. Serve it as a main course or as a side dish with your favorite protein. Either way, it’s sure to bring warmth and comfort to your winter meals.

Slow Cooker Chicken and Corn Chowder

This slow cooker chicken and corn chowder is a hearty, creamy, and flavorful soup that’s perfect for the winter months. The combination of tender chicken, sweet corn, and a creamy broth creates a comforting dish that’s both filling and satisfying. With the convenience of the slow cooker, this chowder is easy to prepare and offers a delicious, rich flavor that will warm you up from the inside out.

Ingredients:

2 lbs boneless, skinless chicken breasts
4 cups frozen corn kernels
1 onion, chopped
3 garlic cloves, minced
3 cups chicken broth
2 cups heavy cream
1 cup diced potatoes
1 tsp dried thyme
Salt and pepper to taste
2 tbsp butter
1/4 cup chopped fresh parsley (for garnish)

Instructions:

Place the chicken breasts, corn, onion, garlic, chicken broth, potatoes, thyme, salt, and pepper in the slow cooker.
Stir to combine and top with butter.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in the heavy cream and let the soup cook for another 20-30 minutes on low to thicken and combine the flavors.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.

This slow cooker chicken and corn chowder is a simple yet indulgent winter meal that’s full of flavor. The chicken is tender and shredded, blending beautifully with the creamy base and sweet corn. The addition of potatoes adds heartiness, making it a comforting dish that’s perfect for family dinners. Whether served with a slice of crusty bread or on its own, this chowder is sure to be a crowd-pleaser on chilly evenings.

Slow Cooker Butternut Squash Soup

This slow cooker butternut squash soup is a velvety smooth and slightly sweet soup, perfect for cozy winter nights. The natural sweetness of the butternut squash is complemented by warm spices like cinnamon and nutmeg, creating a balanced and comforting flavor. It’s easy to make and perfect for a light yet satisfying meal. The slow cooker ensures the ingredients cook slowly, allowing the flavors to develop into a deeply rich and aromatic soup.

Ingredients:

2 medium butternut squash, peeled, seeded, and cubed
1 onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste
1/2 cup coconut milk or cream (for creaminess)
2 tbsp olive oil

Instructions:

Add the butternut squash, onion, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker.
Drizzle with olive oil and stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the squash is tender.
Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
Stir in the coconut milk or cream for added creaminess.
Taste and adjust seasoning if necessary.
Serve hot, with a sprinkle of cinnamon or a drizzle of cream, if desired.

This slow cooker butternut squash soup is perfect for winter with its rich, sweet flavor and smooth texture. The combination of cinnamon and nutmeg brings warmth and depth to the soup, while the addition of coconut milk or cream creates a luxurious finish. This soup is light yet satisfying, making it an excellent option for a healthy winter meal. Serve it as a starter or as a main course with a slice of hearty bread for dipping.

Slow Cooker Pork and White Bean Soup

This slow cooker pork and white bean soup is a hearty, flavorful dish that combines tender pork with creamy white beans and vegetables. The slow cooker ensures that the pork becomes melt-in-your-mouth tender, while the beans soak up all the savory flavors of the broth. With the addition of herbs and garlic, this soup is packed with layers of taste and is a satisfying meal for cold winter nights.

Ingredients:

1.5 lbs pork shoulder or pork loin, cubed
2 cups dried white beans, soaked overnight and drained
1 onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 garlic cloves, minced
4 cups chicken broth
1 tsp dried thyme
1 tsp dried sage
2 bay leaves
Salt and pepper to taste
2 tbsp olive oil

Instructions:

Heat the olive oil in a large skillet over medium heat. Brown the cubed pork in batches, then transfer to the slow cooker.
Add the soaked beans, onion, carrots, celery, garlic, chicken broth, thyme, sage, bay leaves, salt, and pepper to the slow cooker.
Stir to combine, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the pork is tender and the beans are cooked through.
Remove the bay leaves and taste the soup, adjusting seasoning as needed.
Serve hot, with crusty bread or a sprinkle of fresh parsley.

This slow cooker pork and white bean soup is the perfect dish for a comforting winter meal. The pork becomes incredibly tender, while the beans provide a creamy, hearty texture that’s satisfying in every bite. The savory broth is enriched by the herbs and garlic, making each spoonful bursting with flavor. It’s an easy, make-ahead recipe that’s perfect for meal prep or a family dinner. This soup is guaranteed to warm you up and fill you up on the coldest of days.

Note: More recipes are coming soon!

1 day agoLast Updated: November 28, 2024

20 minutes read