Being that it’s National Soup Month and that my slow cooker recipes have become one of my more popular Blogs of late, I thought it perfect timing to share with you a couple of my favorite slow cooker soup recipes.

In truth, nearly any soup can be made in a slow cooker but some recipes, because of their ingredients and methods, just lend themselves to slow cooking. In fact, they might even be better as a result of the long, slow cooking time.

Keep in mind that these recipes work best if you have a slow cooker (a.k.a Crock Pot®) that has multiple heat settings, this way, you have the option of preparing your meal anywhere between 4 and 8 hours. This gives those of you who work an 8 hour day away from home the opportunity to begin your soup before you leave the house and enjoy it right when you get home.

Among the different “types” of slow cooker soup recipes are those which can be prepared by adding just about every ingredient at once and just letting it go! These recipes are fondly referred to as “dump recipes”, meaning, as you might well imagine, that everything is dumped in the slow cooker, you turn it on, and you’re pretty much done.

Personally, while I must admit you have to “bend” a couple classic cooking rules (such as sautéing your vegetables, browning meats or cooking your roux first), what you “sacrifice” in very subtle flavor ways, you more than make up for in efficiency of preparation and the eventual flavor melding that slow cooking brings forward.

My first recipe is the classic Split Pea Soup, which suits the slow cooking method to a tee.

Crockpot Split Pea Soup with Honey Ham: Makes about 12 Cups

1 lb.                             Dry Split Peas

2 cups                        Honey Ham, Diced

1/2 cup                      Bacon Bits, Cooked

1 Medium                  Sweet Onion, Diced

1 cup                          Celery, Chopped

2 cups                        Carrots. Chopped

1 TBSP                      Fresh Garlic, Minced

½  tsp                        Dry Thyme

1 TBSP                      Dry Parsley Flakes

1 ½ Quarts              Chicken Broth (Or Stock)

1. Place all ingredients in the crock pot.
2. Cook on low heat for 8 hours or on medium high heat for approximately 4 to 4 ½
3. Season with salt and pepper to taste.

Next up, most chowder recipes are good candidates for slow cooking. This Potato and Corn Chowder is a perfect example. In addition to the ingredients listed below, other ingredients to consider are cooked bacon, ham, chicken, or shrimp.

Potato and Corn Chowder: Makes about 10 Cups

1 ½ lbs.                      Red Skin Potatoes, Diced

1 lb.                             Frozen Cut Corn

1 cup                           Sweet Onion, Chopped

1 TBSP                       Fresh Garlic, Minced

½ cup                        Red Bell Pepper, Chopped

½ cup                        Celery, Chopped

1 ½ Quarts               Chicken Broth or Stock

1 tsp                           Dried Thyme

To Taste                    Salt & Pepper

3 TBSP                      Corn Starch

½ cup                       Heavy Cream

1. Add all ingredients to slow cooker EXCEPT corn starch and heavy cream.
2. Cook on low heat for 8 hours or on medium high heat for approximately 4 to 4 ½ hours
3. Dissolve corn starch in heavy cream and add to soup. Cook until thickened.
4. Adjust seasonings with salt and pepper.

If you love Mexican dishes, this particular soup might be JUST the ticket!

Chicken Tortilla Soup: Makes about

4 Medium                   Chicken Breasts, Boneless, Skinless

1 cup                            Sweet Onions, Chopped

1 TBSP                        Fresh Garlic, Minced

3 (15 oz) Cans           Crushed Tomatoes

2 (15 oz) Cans           Black Beans

1 cup                           Frozen Cut Corn

1 (4 oz) Can               Green Chilies, Diced

1 Quart                       Chicken Broth or Stock

2 cups                        Corn Tortilla Chips, Crushed

¼ cup                        Cilantro, Chopped

2 TBSP                      Chili Powder, Ground

3 TBSP                      Cumin Powder

1 lb.                            Velveeta Cheese

1. Place all ingredients except Velveeta cheese in the slow cooker and Cook on low heat for 8 hours or on medium high heat for approximately 4 to 4 ½
2. Remove the whole chicken breasts from the soup, shred apart the meat with a fork and return the meat to the soup.
3. Add Velveeta cheese and stir in to melt.
4. Adjust seasonings with salt and pepper and (optionally), add crushed tortilla chips and sour cream as garnishes.