Cold weather dinners shouldn’t be stressful, and these cozy soup recipes practically make themselves in your crockpot. You’ll get 15 best soup recipes ever that include everything from chilli recipes to creamy comfort classics—all tested and family-approved. Save this now so you’ll have easy crockpot recipes ready whenever you need a warming, hearty soup on the table!

There’s nothing better than coming home after a long day and smelling that delicious soup simmering away in your crockpot. It’s cold enough for soup weather, so I’ve been making a bunch of them in my kitchen. I’m obsessed with crockpot soup recipes right now, and I’ve got a good reason for it.

• They basically make themselves! Honestly, I just chop a few things in the morning, put everything into the crockpot, and by the time evening comes around, I’ve got a meal that’s just like what you’d get at a restaurant.

• Your house smells absolutely amazing all day long. There’s just something about coming home to that cozy aroma that makes everything better.

• These freeze really well, which is great because I can stock my freezer with homemade meals for those crazy busy nights when cooking just doesn’t seem possible.

• They’re budget-friendly! Soups are a great way to use up whatever veggies you’ve got lying around.

Wait, Do Crockpots Really Cook for THAT Long?

If you’re new to slow cooking, you might be wondering if these soups really need 6-9 hours to cook. The answer is yes! And here’s why (that’s actually the best part)).

Crockpots (also called slow cookers) work at much lower temperatures than your stove or oven. On the LOW setting, they cook at around 200°F (90°C), and on HIGH, around 300°F (150°C). This gentle, steady heat is what makes the magic happen. You’ll be amazed at how tender tough cuts of meat can get when you cook them this way. Flavors need time to develop and blend together perfectly. Beans and lentils get perfectly soft and creamy without any effort on your part.

What do I like the most? You can start your soup in the morning before work, and when you get home eight hours later, dinner is ready to go. No need to stir. No need to keep an eye on the pot. You don’t have to worry about anything burning or boiling over. It’s honestly a game-changer for those with hectic schedules!

Best Crockpot Soup Recipes

I’ve been collecting and testing crockpot soup recipes for years now, and honestly, some I love more than others. Some of them my kids practically beg for, even if they’re not my personal favorites! That’s the best part about having a good variety)).

What I can promise you is that these are definitely the best crockpot soup recipes you can find online. I’ve tried countless variations and kept only the ones that are truly worth making.

So go ahead and use these recipes with confidence, and don’t be afraid to make them your own! I hope they bring as much warmth and delicious meals to your table as they have to mine.

1. Crockpot Chicken Noodle Soup

This is the soup I make whenever anyone in my house feels even remotely under the weather. There’s just something about homemade chicken noodle soup that makes everything better, right?))

The chicken gets so tender after being slow-cooked for hours that it practically shreds itself. The vegetables become soft and sweet. The broth gets this deep, rich flavor that you just can’t get from a quick stovetop version.

I love how the carrots and celery make the broth naturally sweet, and the garlic and thyme make it that classic, comforting taste we all love. The egg noodles should be added right at the end so they stay perfectly tender without getting mushy.

This soup is pure comfort in a bowl. I even make it when no one’s sick, just because we all love it so much. It’s also great for meal prep because it reheats really well throughout the week.

Serves: 6

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 6 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups egg noodles
• Fresh parsley for garnish

Instructions:

• Put the chicken, broth, carrots, celery, onion, garlic, bay leaf, and thyme into your crockpot.
• Cook on low for 7-8 hours or high for 4 hours.
• Remove the chicken and shred it with two forks. Return it to the pot.
• Add the egg noodles and cook on high for another 20 minutes until tender.
• Remove the bay leaf, season with salt and pepper, and serve with fresh parsley.

2. Crockpot Loaded Baked Potato Soup

If you’re into loaded baked potatoes, you’re going to be obsessed with this soup. The potatoes get really tender, and when you mash some of them right in the pot, it creates this amazing thick and creamy texture without needing a lot of flour or cream. The cream cheese gives it such a rich, tangy flavor that takes this soup to the next level.

And then you top it with all the good stuff: crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh green onions. Every spoonful is incredibly indulgent, even though it’s surprisingly easy to make.

My family is always on the lookout for this one during the cold months, and I love that I can have it ready with almost no hands-on cooking time. It’s rich enough to feel like a special treat, but simple enough for a regular weeknight dinner.

Serves: 6

Ingredients:

• 6 russet potatoes, peeled and diced
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 6 strips bacon, cooked and crumbled
• Sliced green onions for topping

Instructions:

• Add potatoes, onion, garlic, broth, salt, and pepper to the crockpot.
• Cook on low for 6-7 hours until potatoes are fork-tender.
• Use a potato masher to mash about half the potatoes (this makes it creamy while keeping some texture).
• Stir in cream cheese, cheddar, and sour cream until melted and smooth.
• Serve topped with bacon and green onions.

3. Crockpot White Chicken Chili

This lighter version of chili is one of my absolute favorites. I love it when I want something warming but not too heavy. It’s loaded with protein from the white beans and tender chicken, so it’ll keep you full for hours.

The flavor is nothing like traditional red chili. It’s got a bright, fresh taste from the green chiles and a subtle smokiness from the cumin. I love how creamy it is, but it’s not too rich. The beans break down a bit during the long cooking time, naturally thickening the broth, and then you stir in sour cream at the end for an extra luxurious finish.

It’s got just the right amount of kick from the spices, but you can easily adjust the heat level to your preference. Throw on some melted Monterey Jack cheese, fresh cilantro, and crunchy tortilla chips, and you’ve got a bowl of pure comfort that’s special enough for company but easy enough for any weeknight.

Serves: 6-8

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 3 cans (15 oz each) white beans (cannellini or Great Northern), drained
• 1 can (4 oz) diced green chiles
• 1 onion, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup sour cream
• Monterey Jack cheese, cilantro, and tortilla chips for serving

Instructions:

• Place chicken, beans, green chiles, onion, garlic, broth, and spices in the crockpot.
• Cook on low for 6-7 hours or high for 3-4 hours.
• Shred the chicken and stir it back in.
• Stir in sour cream just before serving.
• Top with cheese, cilantro, and crushed tortilla chips.

4. Crockpot Beef and Barley Soup

This hearty soup is perfect for those really cold nights when you need something substantial and warming.

The beef gets super tender after being cooked slowly for hours. It practically melts in your mouth. The pearl barley adds a great chewy, nutty texture that makes the soup so satisfying and filling. I love how the mushrooms add an earthy, umami depth to the broth, and the vegetables become perfectly tender without losing their shape.

This is one of those soups that tastes even better the next day after all the flavors have had more time to blend together. The barley will keep soaking up liquid while it sits, so you might need to add a bit more broth when you reheat it.

It’s the kind of soup that’ll warm you right up from the inside. My husband loves taking this for lunch because it’s so hearty and satisfying, and I feel good knowing he’s getting a really nutritious, wholesome meal.

Serves: 6-8

Ingredients:

• 1.5 lbs beef stew meat, cut into bite-sized pieces
• 1 cup pearl barley
• 4 carrots, sliced
• 3 celery stalks, diced
• 1 onion, chopped
• 8 oz mushrooms, sliced
• 6 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Brown the beef in a skillet (this adds so much flavor!), then transfer to the crockpot.
• Add all remaining ingredients.
• Cook on low for 8-9 hours or high for 5-6 hours until beef is tender and barley is cooked.
• Remove bay leaves and serve hot.

5. Crockpot Chicken Enchilada Soup

This soup has all the amazing flavors of chicken enchiladas, but in an easy, comforting, slurp-able form. It’s smoky, a little spicy, and incredibly satisfying. The red enchilada sauce gives it that classic flavor we all love, while the diced tomatoes with green chiles add brightness and a subtle kick. The black beans and corn make it hearty and filling, and they add great texture and color.

What really makes this dish special is adding cream cheese at the end — it melts into the soup and creates a luxurious, velvety texture that ties everything together. I love loading up my bowl with all the toppings: shredded cheese, sour cream, avocado, and crispy tortilla strips.

This is definitely one of those soups that my family eats up quickly. Even my pickiest eater devours this one without complaint.

Serves: 6

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, drained
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) diced tomatoes with green chiles
• 4 cups chicken broth
• 1 onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• 4 oz cream cheese
• Shredded cheese, sour cream, tortilla strips, and avocado for topping

Instructions:

• Add chicken, beans, corn, enchilada sauce, tomatoes, broth, onion, and spices to the crockpot.
• Cook on low for 6 hours or high for 3 hours.
• Shred the chicken and stir in cream cheese until melted.
• Serve with all your favorite toppings!

6. Crockpot Italian Wedding Soup

This classic Italian soup is one of my go-tos when I want something that feels a bit more elegant but is still super easy to make.

The name might sound fancy, but it actually refers to the “marriage” of flavors between the meat and greens — isn’t that sweet?))

The meatballs are tender and flavorful, and using frozen ones makes this recipe super convenient. The acini di pepe pasta (those cute little round pasta pearls) are traditional, but orzo works beautifully too. Fresh spinach will wilt right into the soup at the end, adding color, nutrients, and a lovely fresh flavor. The broth gets a nice, rich flavor from the meatballs, and a good sprinkling of Parmesan on top puts it over the top.

This soup is fancy enough to serve to guests, but simple enough to make for my family. It’s comforting but not heavy, and somehow it feels both homey and special at the same time.

Serves: 6

Ingredients:

• 1 lb frozen Italian meatballs (or make your own!)
• 6 cups chicken broth
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup acini di pepe pasta (or orzo)
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

• Add meatballs, broth, carrots, celery, onion, and garlic to the crockpot.
• Cook on low for 6-7 hours or high for 3-4 hours.
• Add pasta and cook on high for 20 minutes until tender.
• Stir in spinach until wilted.
• Serve with Parmesan cheese sprinkled on top.

7. Crockpot Butternut Squash Soup

This soup is naturally sweet, super smooth, and one of my go-tos when I want something a bit lighter but still totally satisfying.

The butternut squash gets so tender and sweet after being cooked slowly for hours, and adding an apple brings out even more natural sweetness while adding complexity to the flavor. The warm spices—cinnamon and nutmeg—make your whole house smell like fall, and they complement the squash beautifully without overpowering it.

When you blend this soup until it’s totally smooth and silky, and then stir in a bit of cream, it becomes absolutely luxurious. The texture is velvety and restaurant-quality. I love topping each bowl with toasted pumpkin seeds for a little crunch and visual appeal.

This soup is perfect for when you want something wholesome and nourishing that still feels special and indulgent. It’s naturally gluten-free and you can make it dairy-free or vegan by skipping the cream or using coconut milk instead.

Serves: 6

Ingredients:

• 1 large butternut squash, peeled and cubed (about 6 cups)
• 1 apple, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream
• Toasted pumpkin seeds for garnish

Instructions:

• Add squash, apple, onion, garlic, broth, and spices to the crockpot.
• Cook on low for 6-7 hours until squash is very tender.
• Use an immersion blender to puree until silky smooth (or transfer to a regular blender in batches).
• Stir in cream and adjust seasoning.
• Garnish with toasted pumpkin seeds.

8. Crockpot Hamburger Soup

It’s basically like eating a really good burger in soup form, and my kids absolutely love it! It’s got all the flavors they crave — ground beef, potatoes, and melted cheddar cheese — but in a wholesome, veggie-packed soup.

The ground beef adds a ton of savory flavor to the broth, and browning it first really deepens that taste even more. The potatoes get perfectly tender, and they make the soup hearty and filling. The diced tomatoes brighten things up and add a bit of acidity to balance out the richness of the beef and cheese. It might seem a little unusual to add Italian seasoning to hamburger soup, but trust me, the flavor it adds is incredible. It just ties the whole dish together.

When you ladle it into bowls and top it with melted cheddar, it’s pure comfort food magic. This recipe is a winner! Everyone loves it. The kids love how tasty and familiar it is, and I love that it’s actually full of vegetables and healthy ingredients. It’s a win-win!

Serves: 6-8

Ingredients:

• 1 lb ground beef, browned and drained
• 4 cups potatoes, diced
• 3 carrots, sliced
• 2 celery stalks, diced
• 1 onion, diced
• 1 can (28 oz) diced tomatoes
• 4 cups beef broth
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Instructions:

• Brown the ground beef in a skillet, drain, and add to the crockpot.
• Add all remaining ingredients except cheese.
• Cook on low for 7-8 hours or high for 4 hours.
• Serve with cheddar cheese melted on top.

9. Crockpot Tuscan White Bean Soup with Sausage

This Italian soup is one of those recipes that makes your house smell so good that everyone will want to know what you’re cooking.

The Italian sausage really brings the flavor, and all those herbs and spices get infused into the broth as it cooks. The white beans will turn creamy and tender, and some of them will break down naturally, making the soup nice and thick.

You can add fresh kale at the end to add some color and nutrition. The diced tomatoes give it a nice brightness and acidity that offsets the richness of the sausage. And just a touch of red pepper flakes gives it that perfect warmth without making it spicy.

This soup tastes like something you’d get at a cute little Italian restaurant in Tuscany — it’s hearty, rustic, and full of authentic Italian flavors. Serve it up with a generous amount of grated Parmesan on top and some crusty bread on the side for dipping. It’s the kind of meal that feels special enough for company but is easy enough that I make it for my family all the time.

Serves: 6

Ingredients:

• 1 lb Italian sausage, removed from casings
• 3 cans (15 oz each) cannellini beans, drained
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cups chopped kale
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• Grated Parmesan for serving

Instructions:

• Brown the sausage in a skillet, breaking it into crumbles, then add to the crockpot.
• Add beans, broth, tomatoes, onion, garlic, and seasonings.
• Cook on low for 6-7 hours.
• Stir in kale during the last 30 minutes of cooking.
• Serve with lots of Parmesan!

10. Crockpot Chicken and Wild Rice Soup

This creamy soup is so luxurious and comforting! The wild rice blend adds a great nutty, earthy flavor and creates a really satisfying, hearty texture.

Wild rice takes longer to cook than regular rice, so it’s perfect for the slow cooker. By the time it’s done, it’s tender and has soaked up all those delicious flavors from the broth. The chicken becomes super tender and easy to shred, and the veggies add sweetness and nutrition.

What makes this soup really special is adding heavy cream at the end—it makes the broth silky and luxurious. The poultry seasoning adds that classic, comforting flavor that reminds me of holiday dinners.

This soup is perfect for when you want to impress, but it’s actually super simple to make. My family loves it on cold winter nights, and I love that it’s filling enough to be a complete meal all on its own. Throw some fresh parsley on top for a pop of color and freshness.

Serves: 6

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice blend
• 4 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 6 cups chicken broth
• 1 tsp poultry seasoning
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh parsley for garnish

Instructions:

• Add chicken, rice, carrots, celery, onion, broth, and seasonings to the crockpot.
• Cook on low for 7-8 hours until rice is tender.
• Shred the chicken and stir back in.
• Stir in heavy cream and heat through.
• Garnish with fresh parsley.

11. Crockpot Vegetable Lentil Soup

This soup is healthy, plant-based, and full of vegetables and lentils, which are protein-rich. I like to make it when I want something nourishing and wholesome.

Lentils are a great ingredient for the crockpot because they don’t need to be soaked and they become perfectly tender after hours of slow cooking. They’re also full of protein and fiber, so this soup is super filling and satisfying, even without meat.

The crushed tomatoes create a rich, slightly tangy base, while all the vegetables add sweetness, texture, and tons of nutrients. The cumin and smoked paprika give it this warm, slightly smoky flavor that makes the soup taste so much more complex and interesting than you’d expect from such simple ingredients.

What I love most about this soup is how easy it is to make. You can use whatever vegetables you have on hand, and it always turns out delicious. It’s great for meal prep because you can make a big batch and it tastes even better after a day or two in the fridge. Serve it with crusty bread for dipping, and you’ve got a complete, nourishing meal that will keep you full and energized for hours.

Serves: 8

Ingredients:

• 1.5 cups dried green or brown lentils
• 6 cups vegetable broth
• 1 can (28 oz) crushed tomatoes
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 2 cups chopped spinach or kale
• 2 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Add everything except the greens to the crockpot.
• Cook on low for 7-8 hours until lentils are tender.
• Stir in spinach or kale during the last 15 minutes.
• Season to taste and serve with crusty bread.

12. Crockpot French Onion Soup

This soup is a lot easier to make than it looks, and it tastes amazing!

The secret to a great French onion soup is really well-caramelized onions, and the crockpot will take care of that for you. No need to stand over the stove stirring constantly—just let the slow cooker do its thing. After a few hours of cooking with butter and a bit of sugar, the onions turn a sweet golden color and get super flavorful. Then you add the beef broth and let everything simmer together until the flavors are perfectly blended. The result is a rich, deeply savory soup with layers of complex flavor.

And then comes the best part—topping it with toasted French bread and tons of melted, bubbly Gruyere cheese. When you broil it until the cheese is golden and slightly crispy on top, it’s absolutely divine. This soup feels fancy and special, like something you’d order at an upscale French bistro, but it’s actually so simple to make at home.

I love making this when I have guests because it always impresses, and everyone gets so excited when they see those gorgeous cheese-topped bowls coming out of the oven.

Serves: 6

Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tbsp butter
• 2 tsp sugar
• 6 cups beef broth
• 1 cup dry white wine (optional)
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• French bread, toasted
• 2 cups Gruyere cheese, shredded

Instructions:

• Add onions, butter, and sugar to the crockpot. Cook on high for 4-5 hours, stirring occasionally, until deeply caramelized.
• Add broth, wine, bay leaves, thyme, salt, and pepper.
• Cook on low for 4-5 more hours.
• To serve, ladle into oven-safe bowls, top with toasted bread and cheese, and broil until cheese is bubbly and golden.

13. Crockpot Thai Coconut Curry Soup

When I want something different from the usual soup lineup, I make this Thai-inspired soup. It’s creamy, slightly spicy, and has the most amazing complex flavors that’ll transport you straight to Thailand.

The coconut milk creates this luxurious, velvety base that’s rich but not heavy. Red curry paste is the secret ingredient that makes this soup special. It’s full of lemongrass, galangal, and other Thai spices that give it that unique flavor we all love. Fish sauce adds a savory depth and a touch of saltiness that perfectly balances the sweetness of the coconut milk. The brown sugar might seem a bit unusual, but it’s actually traditional in Thai cooking and helps balance all the flavors really well. Fresh ginger and garlic add brightness and warmth. The vegetables stay crisp-tender, and the chicken becomes incredibly soft and flavorful after absorbing all those amazing spices.

That squeeze of fresh lime juice at the end is key—it brightens everything up and adds a citrusy zing that makes all the flavors pop. Throw in some fresh cilantro and basil, and you’ve got a soup that’s restaurant-quality delicious but made right in your own kitchen.

Serves: 6

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (14 oz) coconut milk
• 3 cups chicken broth
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• Juice of 1 lime
• Fresh cilantro and basil for garnish

Instructions:

• Add chicken, coconut milk, broth, curry paste, fish sauce, brown sugar, bell pepper, garlic, and ginger to the crockpot.
• Cook on low for 6 hours or high for 3 hours.
• Shred the chicken and add snap peas. Cook for 10 more minutes.
• Stir in lime juice just before serving.
• Garnish with fresh herbs.

14. Crockpot Creamy Tomato Basil Soup

This is my healthier, homemade version of the classic tomato, and it’s honestly so much better than anything you can buy in a can.

Using whole peeled tomatoes instead of condensed soup gives you way more fresh tomato flavor, and slow cooking them with onions, garlic, and fresh basil creates this super aromatic, flavorful base.

Don’t forget the sugar — it’s the key to balancing the tomatoes’ natural acidity without making the soup taste sweet. After cooking for hours, everything becomes so tender and flavorful that when you blend it all together, you get this silky smooth, velvety soup that’s absolutely gorgeous. Stir in the cream at the end to make it rich and luxurious.

This soup is pure comfort food, and it pairs perfectly with a crispy grilled cheese sandwich for dipping. My kids are always asking for this combo, and I never get tired of making it because it’s so easy and everyone loves it. Fresh basil leaves on top add a pop of color and a hint of freshness that makes each bowl look and taste restaurant-quality.

Serves: 6

Ingredients:

• 2 cans (28 oz each) whole peeled tomatoes
• 1 onion, chopped
• 4 garlic cloves, minced
• 3 cups vegetable broth
• 1 cup fresh basil leaves
• 1 tsp sugar
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh basil for garnish

Instructions:

• Add tomatoes (with their juice), onion, garlic, broth, basil, sugar, salt, and pepper to the crockpot.
• Cook on low for 6 hours.
• Use an immersion blender to puree until completely smooth.
• Stir in heavy cream and heat through.
• Garnish with fresh basil leaves.

15. Crockpot Split Pea and Ham Soup

This old-fashioned soup is the perfect example of comfort food: thick, hearty, and incredibly satisfying. It’s the kind of soup that reminds me of cozy family dinners and cold winter nights.

The best thing about split peas is that, unlike dried beans, they don’t need any soaking, so you can just dump everything into the crockpot and walk away. After you’ve let it cook all evening, the split peas break down and create this naturally thick, creamy texture without needing any cream or flour. The ham adds a smoky, savory flavor to the soup, and the vegetables add sweetness and nutrition. The bay leaves and thyme give it that classic, comforting flavor that makes this soup taste like it’s been made the same way for generations. If you want it even thicker, you can mash some of the peas with a potato masher right in the pot.

This soup is really filling—a bowl of it with some crusty bread is a complete meal. It also freezes really well, so I often make a double batch and keep some in the freezer for those nights when I need a quick, wholesome dinner. The leftovers are great, too. The soup gets even thicker and more flavorful the next day.

Serves: 8

Ingredients:

• 1 lb dried split peas
• 2 cups diced ham
• 6 cups chicken or vegetable broth
• 3 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Add all ingredients to the crockpot and stir well.
• Cook on low for 8-9 hours until peas are completely tender and soup has thickened.
• Remove bay leaves.
• Use a potato masher to partially mash the soup if you want it thicker.
• Season to taste and serve hot.

These crockpot soup recipes are going to keep you warm, well-fed, and happy all season long! The best part is that most of them taste even better the next day after all the flavors have had more time to develop, so don’t be afraid to make a big batch and enjoy leftovers throughout the week.

I hope these recipes bring as much comfort and joy to your home as they do to mine. There’s something really special about having a pot of homemade soup simmering away, filling your house with incredible aromas, and knowing that a delicious, nourishing meal is waiting for you.

Stay cozy and enjoy every spoonful of this delicious warming soup!

Sofi