Hearty Crock Pot Soups

By Sherril Steele-Carlin

I love it when a hint of fall is in the air, because that means it's time for SOUP!  What could be easier than creating a tempting soup in your crock pot in the morning? When you come home after a long day, an aromatic and filling bowl of soup will be waiting.

There's something about soup that can comfort and de-stress, so try one of these soups and warm up a chilly fall night!

Crock Pot Clam Chowder

  • 2 cans chunky New England clam chowder (Campbell's)
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 2 cans cream of potato soup
  • 2 cans minced clams (with juice)
  • 1 stick margarine
  • 1 qt. half & half*

Dump all ingredients into crock pot and cook on low for 8 to 10 hours.

*If you have a smaller crock pot, cut down on your half and half.

Crock Pot Split Pea Soup

  • 1 (16 oz.) pkg. dried green split peas, rinsed
  • 1 hambone, or 2 meaty ham hocks, or 2 c. diced ham
  • 3 carrots, peeled & sliced
  • 1 med. onion, chopped
  • 2 stalks of celery plus leaves, chopped
  • 1 or 2 cloves of garlic, minced
  • 1 bay leaf
  • 1/4 c. fresh parsley, chopped (optional)
  • 1 Tbsp. seasoned salt (or to taste)
  • 1/2 tsp. fresh pepper
  • 1 1/2 qts. hot water

Layer ingredients in slow cooker, pour in water. DO  NOT  STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. This freezes very well.

Crock Pot Onion Soup

  • 1 qt. beef bouillon
  • 3 c. onion, sliced
  • 1/4 c. butter
  • 1 tsp. salt
  • 1 Tbsp. sugar
  • 2 Tbsp. flour
  • 1/4 c. dry Vermouth or Cognac
  • 1 c. Parmesan cheese

Pour bouillon in pot, cover, set on high.  Cook onions in large skillet in butter for about 15 minutes. When they are soft but not brown add the sugar, this will help brown the onions. Add to crock and cook for 3 hours.

Crock Pot Corn Chowder

  • 6 slices bacon
  • 2 (10 oz.) pkgs. frozen corn
  • 1 (16 oz.) can cream style corn
  • 1 Tbsp. Worcestershire sauce
  • 2 c. water
  • 1/2 c. onion, chopped
  • 2 c. potatoes, diced
  • 1 Tbsp. sugar
  • 1 Tbsp. seasoned salt
  • 1 (16 oz.) can chicken broth
  • 1 c. milk
  • 1/4 c. butter

In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, sauté for 5 minutes. Combine everything in crock pot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to crock pot with milk and butter. Cover and cook on high one hour more or on low for 2 to 4 hours.





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