Slow cooking is a fantastic way to prepare hearty soups and stews that are packed with flavor and nutrients. With just a few minutes of prep time, you can set your slow cooker and let it work its magic while you go about your day. Not only is it convenient, but slow cooking also allows flavors to meld beautifully, resulting in comforting meals that your whole family will love. Here are three diverse examples of slow cooking soups and stews to inspire your next meal!
This classic beef stew is perfect for a cozy night in or a family gathering. It’s a hearty dish that warms you from the inside out, making it an ideal comfort food.
Start by cubing 2 pounds of beef chuck and seasoning it with salt and pepper. In your slow cooker, combine the beef with 3 chopped carrots, 3 chopped potatoes, 1 chopped onion, and 2 cloves of minced garlic. Pour in 4 cups of beef broth, add 2 tablespoons of tomato paste, and 1 teaspoon of dried thyme. Stir everything together and cover your slow cooker. Set it to low and let it cook for 7 to 8 hours or until the beef is tender.
When it’s ready, give it a good stir and serve it warm with crusty bread on the side. This stew also tastes even better the next day, so feel free to make it ahead of time!
Notes/Variations: You can easily add other vegetables such as peas or green beans for extra nutrition. For a richer flavor, consider adding a splash of red wine to the broth.
This creamy tomato basil soup is not only simple to make but also a delightful choice for a light lunch or dinner. It pairs wonderfully with grilled cheese sandwiches!
To start, you’ll need 2 cans of diced tomatoes (28 ounces each) and 1 onion, chopped. Add these to your slow cooker along with 2 cups of vegetable broth, 2 cloves of minced garlic, and 1 teaspoon of sugar to balance the acidity. Season with salt and pepper to taste. Cook on low for 6 hours.
Once it’s done, use an immersion blender to puree the soup until smooth. Stir in 1 cup of heavy cream and a handful of fresh basil leaves before serving. You can garnish each bowl with extra basil or a drizzle of olive oil for a touch of elegance.
Notes/Variations: For a lighter version, substitute the heavy cream with coconut milk. You can also add a pinch of red pepper flakes if you enjoy a bit of heat.
This vegetable and lentil stew is a fantastic plant-based option that’s rich in protein and fiber. It’s perfect for a healthy weeknight meal.
Begin by rinsing 1 cup of lentils (green or brown) and placing them in the slow cooker. Add 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 3 chopped potatoes, and 1 can of diced tomatoes (14 ounces). Pour in 4 cups of vegetable broth and season with 1 teaspoon of cumin, 1 teaspoon of paprika, salt, and pepper to taste. Toss in a bay leaf for added flavor.
Cook on low for 7 to 8 hours or until the lentils and vegetables are tender. Before serving, remove the bay leaf and stir in a handful of fresh spinach for extra nutrients. This stew is filling and can easily be frozen for later use.
Notes/Variations: Feel free to add any seasonal vegetables you have on hand, like zucchini or bell peppers. You can also spice it up with a dash of hot sauce or chili powder for some kick.