5 Easy, Healthy Crock Pot Soup Recipes

by Barry Hill
5 Easy, Healthy Crock Pot Soup Recipes

These cold winter nights get the cravings going for comfort foods, and unfortunately, many comfort foods are high in unhealthy starches and fats. However, there are plenty of satisfying meals that are good for you, while being super simple to make! Here are five easy and healthy crock pot soup recipes – make them for a dinner and enjoy the leftovers for lunch, or prep the ingredients to freeze and cook up later. Psst: All of these can be made without the meat for a delicious vegetarian option!

Smoked Turkey-Lentil Soup (featured image)


  • 8-ounce smoked turkey leg
  • 6 cups vegetable broth
  • ½ lb. dried lentils (rinsed and drained)
  • 8 ounces of pre-chopped onion, celery and bell pepper mixture
  • 2 tsp. fresh oregano (chopped)
  • ½ tsp. ground black pepper
  • plain fat-free Greek yogurt (optional)
  • sprigs of oregano (optional)

Instructions: Place the first six ingredients into a 3- or 4-quart crock pot. Cover and cook on low for 8- to 10-hours until the turkey is falling off the bone and the lentils are soft. Remove the turkey leg, discard the skin and bone, shred the meat and return to the pot. Serve garnished with the yogurt and oregano sprigs (optional).


sweet-potato-chicken-and-quinoa-soupSweet Potato, Chicken & Quinoa Soup


  • 1.5 lbs. boneless, skinless chicken breast
  • 1 cup quinoa (rinsed well)
  • 2 large sweet potatoes (peeled and cubed)
  • 1 16-ounce can black beans (drained and rinsed)
  • 1 14.5-ounce can petite diced tomatoes (not drained)
  • 1 tsp. minced garlic
  • 1 packet chili seasoning
  • 5 cups chicken broth
  • Parsley (optional)

Instructions: Put the first 8 ingredients into a 3- or 4-quart crock pot. Cover with a lid and cook on high for 3-5 hours. Use two forks to shred the chicken. Serve with fresh parsley (optional), salt and pepper to taste.


slow-cooker-beef-stewHarvest Beef Stew


  • 2 lb. beef chuck roast (cubed)
  • ⅓ cup whole wheat flour
  • 3 TBSP olive oil
  • 2 cups carrots (sliced)
  • 3 celery stalks (diced)
  • 3 cups russet potatoes (diced)
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 1 28-ounce can of diced tomatoes
  • 4 cups water
  • 1 TBSP balsamic vinegar
  • 1 tsp. Italian seasoning
  • 2 TBSP fresh parsley (minced)
  • Salt and pepper to taste

Instructions: Combine the beef cubes with flour in a large bowl, then saute in the olive oil for 5-10 minutes on medium-high heat until the meat is slightly browned. Transfer the beef to a 3- or 4-quart slow cooker, and add the rest of the ingredients. Stir to combine. Cook on low for 5-6 hours.


crockpot-african-peanut-soupAfrican-Inspired Vegetarian Soup


  • 1 medium onion (chopped)
  • ¼ cup green onion (sliced)
  • 2 red bell peppers (seeds removed and chopped)
  • 1 TBSP garlic (minced)
  • 2 14-ounce cans of diced tomatoes in juice
  • 8 cups vegetable stock
  • 1 tsp. cumin
  • 1 TBSP Ancho chile powder*
  • 1 tsp. New Mexico chile powder*
  • 1 tsp. Aleppo pepper*
  • ½ cup brown lentils (uncooked)
  • ¼ cup brown rice (uncooked)
  • 1 cup peanut butter (all natural, no added sugar)

*Use any mixture of chile powders or spicy red pepper flakes

Instructions: Place the first 12 ingredients (through the brown rice) into a crock pot, and stir to combine. Cook on low for 8 hours, OR on high for 4 hours (if cooking on high, reduce heat to low after 4 hours). After the applicable cooking time has passed, add the peanut butter and cook for about one more hour on low. Serve hot, and garnish with chopped green onion (if desired).


Screen Shot 2016-01-11 at 4.28.16 PMTuscan Chicken Stew


  • 6-8 boneless, skinless chicken thighs (cubed)
  • 2 carrots (peeled and sliced)
  • 2 celery stalks (sliced)
  • 1 medium onion (chopped)
  • 2 garlic cloves (minced)
  • 2 medium tomatoes (chopped)
  • 12 baby potatoes (halved)
  • 1 ¾ cup chicken stock
  • 1 TBSP tomato paste
  • 2 TBSP white wine
  • ½ tsp. fennel seeds (crushed)

Before Serving:

  • ¼ cup water
  • 2 ½ TBSP cornstarch
  • 3 tsp. balsamic vinegar
  • 1 sprig fresh rosemary
  • ½ tsp. salt
  • Parsley (chopped)

Instructions: Place all of the initial ingredients into a 4- or 5-quart crock pot and toss to combine. Cook on low for 4-6 hours. Just before serving, mix the cornstarch and water together until there are no lumps. Add the cornstarch mixture, vinegar, rosemary and salt to the crock pot.

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