Before you rush out to stock the pantry before the Polar Vortex, take a look at these easy, healthy slow cooker soup recipes that my family loves. They’re warm and hearty, and because they’re made in a slow cooker, they’re about as easy as you can get!

Southwestern Butternut Squash Bisque

You can make this with sweet potatoes if you like, but the packaged butternut squash cubes in the produce section make this as easy as can be!

Ingredients

2 packages butternut squash cubes from the produce department
1 small onion, peeled and chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano (if you can’t find Mexican oregano, just leave it out!)
4 cups vegetable broth, low sodium chicken broth, or water
1 to 2 canned chipotles in adobo
salt and pepper to taste
Sour cream or crema and cilantro to serve

Directions

Place the squash, onion, carrots, garlic, spices, and broth or water in the slow cooker and cook on low for 6 hours or high for 2 ½. Before serving, add in the chipotles and season with salt and pepper. You can either use an immersion blender to blend this smooth or you can use a potato masher or pastry cutter to mash it so that it stays chunky. If you want to thin it out, stir in a little more broth or water. Serve with the sour cream or crema and cilantro. Makes enough for 4 hungry people with a little leftover!

White Bean, Quinoa, and Kale Soup

Parmesan rinds are wonderful for adding an umami kick to vegetarian soups. This is my healthier take on that poor, overworked “Zuppa Toscana.”

Ingredients

½ cup uncooked quinoa
1 small onion, peeled and chopped
2 carrots, peeled and chopped
1 rib celery, chopped
2 to 4 cloves garlic, peeled and smashed
1 parmesan rind
2 stalks fresh rosemary
¼ to ½ teaspoon red pepper flakes
1 lemon, thickly sliced
6 cups vegetable broth or water
2 14-ounce cans cannellini beans, drained and rinsed
1 bunch Lacinato kale (also known as black or Tuscan kale; you can substitute curly kale for this), ribs removed and roughly chopped
salt and pepper to taste
Basil pesto and grated parmesan cheese to serve

Directions

Combine the quinoa, onion, carrots, celery, garlic, parmesan rind, rosemary, red pepper flakes, lemon, and broth or water in your slow cooker. Cook on low for about 5 hours or on high for about 2 ½ hours. Add in the drained and rinsed beans, kale, and salt and pepper, and warm through for about 30 minutes. Remove the lemon slices and serve with a dollop of pesto and grated parmesan cheese. Makes enough for 4 with leftovers (and this is AMAZING the next day!).

Oh-So-Easy Black Bean Soup

This is one of our favorites. Not only is it easy and healthy, it’s really inexpensive!

Ingredients

1 16-ounce bag black beans, rinsed and picked over
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
2 to 4 cloves garlic, peeled and smashed
1 16-ounce jar medium salsa verde
1 teaspoon ground cumin
1 teaspoon Mexican oregano (in this recipe, if you can’t find Mexican oregano, you can substitute regular)
½ teaspoon ground coriander
½ teaspoon smoked paprika
4 cups low sodium chicken or vegetable broth
salt and pepper to taste
sour cream or crema, diced red onions, diced avocados, cilantro, and lime wedges to serve

Directions

Combine the black beans, onion, carrots, celery, garlic, salsa, cumin, oregano, coriander, paprika, and broth in your slow cooker. Cook on HIGH for about 7 hours (gotta get those beans soft!). You can either use an immersion blender to blend this smooth or you can use a potato masher or pastry cutter to mash it so that it stays chunky. If you want to thin it out, stir in a little more broth. Season with salt and pepper and serve with sour cream or crema, red onions, avocados, cilantro, and lime wedges. Makes enough for 6 with leftovers.

The post Three Healthy, Hearty Slow Cooker Soups for Cold Winter Nights first appeared on Tanglewood Moms.