50+ Delicious Fall Slow Cooker Soup Recipes for Every Palate

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of soup to embrace the essence of fall.

Slow cooker soups are perfect for this time of year, providing comfort and nourishment with minimal effort. Imagine coming home after a long day to the enticing aroma of a hearty soup simmering away, ready to warm you up from the inside out.

Whether you’re looking for creamy pumpkin chowder, savory beef and barley, or a zesty taco soup, our collection of 50+ Fall Slow Cooker Soup Recipes has something to please every palate.

Not only are these recipes delicious, but they also celebrate the bounty of seasonal ingredients, including root vegetables, hearty grains, and fresh herbs.

Slow cooking allows flavors to meld beautifully, creating rich and satisfying soups that can feed the whole family or serve as a cozy solo meal.

So grab your slow cooker, gather your ingredients, and let’s dive into the ultimate guide for warming, comforting soups that make fall feel like home.

50+ Delicious Fall Slow Cooker Soup Recipes for Every Palate

With over 50+ Fall Slow Cooker Soup Recipes at your fingertips, you’re equipped to embrace the cozy flavors of autumn in every bowl. These recipes not only save you time and effort but also allow you to explore a variety of ingredients that highlight the season’s best offerings.

Each recipe is designed to provide warmth, nourishment, and satisfaction, making it easy to enjoy delicious meals with family and friends.

Whether you’re preparing a hearty chowder for a family gathering or a simple lentil soup for a cozy night in, you’ll find plenty of inspiration to keep your kitchen buzzing this fall.

So, gather your loved ones, cozy up with a blanket, and enjoy the delightful soups that make this season special!

Slow Cooker Pumpkin and Sage Soup

This creamy pumpkin and sage soup captures the essence of fall with its rich flavors and warming spices. Perfect for chilly evenings, this dish is not only comforting but also packed with nutrients, making it an excellent choice for a light dinner or a starter. The slow cooking process allows the flavors to meld beautifully, creating a luscious texture that will leave you wanting more.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• Salt and pepper to taste
• 1 cup heavy cream (optional for added richness)
• Fresh sage leaves for garnish

Instructions:

1. In a slow cooker, combine the pumpkin puree, chopped onion, minced garlic, and vegetable broth.
2. Add the dried sage, ground cinnamon, nutmeg, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. If using, stir in the heavy cream during the last 30 minutes of cooking to enhance the creaminess.
5. Once cooked, use an immersion blender to puree the soup until smooth or transfer to a blender in batches.
6. Serve hot, garnished with fresh sage leaves.

This Slow Cooker Pumpkin and Sage Soup is the epitome of fall comfort food. The combination of pumpkin and aromatic sage creates a delightful flavor profile that warms the soul. Not only is this soup easy to prepare, but it also offers the versatility of being served as a main dish or as a starter for a festive fall gathering. The creaminess can be adjusted to your preference, and the leftovers are even better the next day!

Hearty Slow Cooker Chicken and Wild Rice Soup

As the leaves change color and temperatures drop, this hearty chicken and wild rice soup becomes a staple in many homes. Packed with tender chicken, earthy wild rice, and fresh vegetables, this soup is a nourishing meal that the entire family will enjoy. Slow cooking ensures that the flavors develop deeply, creating a satisfying bowl of comfort that’s perfect for autumn evenings.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 3 carrots, sliced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. Place the chicken breasts at the bottom of the slow cooker. Add the wild rice, chopped onion, sliced carrots, and celery.
2. Pour in the chicken broth and sprinkle with thyme, rosemary, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is cooked through and the rice is tender.
4. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the soup.
5. If desired, stir in the heavy cream before serving to add a creamy texture.
6. Serve hot, garnished with fresh parsley.

This Hearty Slow Cooker Chicken and Wild Rice Soup is the perfect way to celebrate the flavors of fall. Its robust ingredients and comforting consistency make it an ideal meal for busy weeknights or cozy weekends. The slow cooker allows for a hassle-free cooking experience, letting you focus on enjoying the season. Serve with crusty bread for dipping, and you’ll have a complete meal that warms both body and spirit.

Slow Cooker Spicy Butternut Squash and Black Bean Soup

Spicy butternut squash and black bean soup is a delightful and nutritious dish that marries the sweetness of squash with the hearty texture of black beans. This soup not only highlights fall’s bounty but also packs a punch of flavor with its spices. The slow cooker makes this recipe easy, allowing the ingredients to simmer together and develop a rich, savory taste that’s perfect for warming up on a chilly day.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. In the slow cooker, combine the diced butternut squash, black beans, chopped onion, and minced garlic.
2. Pour in the vegetable broth and add the cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to mix everything well.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.
4. Before serving, stir in the lime juice to brighten the flavors.
5. Use an immersion blender to puree the soup to your desired consistency or leave it chunky for more texture.
6. Serve hot, garnished with fresh cilantro.

This Slow Cooker Spicy Butternut Squash and Black Bean Soup is an excellent choice for those who appreciate a bit of heat in their meals. The natural sweetness of the butternut squash balances the spiciness, creating a harmonious dish that’s both delicious and nourishing. Perfect for meal prep, this soup can be stored in the fridge for several days or frozen for later, making it a convenient option for busy days. Enjoy it as a light lunch or pair it with a salad for a more filling dinner.

Slow Cooker Beef and Barley Soup

This hearty beef and barley soup is a classic fall comfort dish, brimming with tender chunks of beef, wholesome barley, and a medley of vegetables. Slow cooking allows the flavors to meld beautifully, creating a rich and savory broth that’s perfect for chilly evenings. This soup not only satisfies the appetite but also warms the soul, making it an ideal meal for family gatherings or cozy nights in.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 cup pearl barley, rinsed
• 1 medium onion, chopped
• 3 carrots, sliced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 bay leaves
• Fresh parsley for garnish

Instructions:

1. In the slow cooker, add the beef stew meat, pearl barley, chopped onion, carrots, celery, and minced garlic.
2. Pour in the beef broth and add the dried thyme, rosemary, salt, pepper, and bay leaves. Stir well to combine.
3. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the barley is cooked.
4. Before serving, remove the bay leaves and adjust the seasoning as needed.
5. Serve hot, garnished with fresh parsley.

This Slow Cooker Beef and Barley Soup is the perfect dish to embrace the flavors of fall. Its hearty ingredients and satisfying texture make it an excellent choice for a filling dinner that the whole family will love. The slow cooking process ensures that the beef becomes tender and the flavors meld beautifully, creating a comforting bowl that’s sure to bring everyone together. Serve it with warm, crusty bread for a complete meal that will keep you cozy during those cool autumn nights.

Slow Cooker Creamy Potato and Leek Soup

Creamy potato and leek soup is a comforting and delicious option for fall, offering a velvety texture and delightful flavors. This soup features tender potatoes and aromatic leeks, simmered together until soft and then blended to create a smooth, creamy dish. It’s perfect for enjoying on its own or as a starter to your autumn meals, bringing warmth and satisfaction with every spoonful.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts)
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In the slow cooker, add the diced potatoes, sliced leeks, chopped onion, and minced garlic.
2. Pour in the vegetable broth and season with salt and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. If desired, stir in the heavy cream just before serving to enhance the creaminess.
6. Serve hot, garnished with fresh chives.

This Slow Cooker Creamy Potato and Leek Soup is a delightful way to savor the comforting flavors of fall. The combination of creamy potatoes and mild leeks creates a soothing dish that is perfect for chilly nights. This soup is not only easy to prepare but also incredibly versatile—enjoy it as a main dish or as a side to accompany your favorite autumn recipes. The leftovers are fantastic, making this a great option for meal prep, too!

Slow Cooker Tomato Basil Soup

This vibrant tomato basil soup is a refreshing yet comforting dish that captures the essence of fall while using summer’s last tomatoes. With its rich, tangy flavor and fragrant basil, this soup is perfect for cozy dinners or as a starter for any meal. Slow cooking allows the tomatoes to break down into a luscious sauce, creating a comforting soup that pairs beautifully with grilled cheese or crusty bread.

Ingredients:

• 2 (14.5 oz) cans diced tomatoes (or 2 lbs fresh tomatoes, chopped)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper to taste
• 1 cup fresh basil leaves, chopped
• 1 cup heavy cream (optional for creaminess)

Instructions:

1. In the slow cooker, combine the diced tomatoes, chopped onion, minced garlic, and vegetable broth.
2. Add the dried oregano, sugar, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the onion is soft.
4. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup.
5. Stir in the fresh basil and, if desired, the heavy cream just before serving.
6. Serve hot, garnished with additional basil if desired.

This Slow Cooker Tomato Basil Soup is a fantastic way to celebrate the flavors of fall while utilizing late-summer produce. The combination of tangy tomatoes and fragrant basil creates a deliciously comforting soup that is perfect for a quick weeknight dinner or a leisurely weekend lunch. Serve it with a classic grilled cheese sandwich for a nostalgic meal that brings warmth and comfort to the table. Plus, it’s easy to make in large batches, making it an excellent option for feeding a crowd or meal prepping for the week ahead.

Slow Cooker Creamy White Chicken Chili

Creamy white chicken chili is a delightful twist on traditional chili, featuring tender chicken, white beans, and a creamy base that delivers comforting flavors. Perfect for fall gatherings or cozy family dinners, this soup is both filling and satisfying. The combination of spices and cream creates a rich and hearty dish that warms you up from the inside out, making it a great choice for those crisp autumn nights.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup corn (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 cup heavy cream (or sour cream)
• Fresh cilantro for garnish

Instructions:

1. In the slow cooker, place the chicken breasts, white beans, chopped onion, minced garlic, corn, and chicken broth.
2. Season with cumin, chili powder, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 4 hours, until the chicken is cooked through and tender.
4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Stir in the heavy cream (or sour cream) just before serving for added richness.
6. Serve hot, garnished with fresh cilantro.

This Slow Cooker Creamy White Chicken Chili is a perfect blend of comforting flavors and hearty ingredients, making it an ideal dish for fall. It’s versatile enough to be enjoyed on its own or paired with cornbread or tortilla chips. The creamy texture balances the spices beautifully, creating a satisfying meal that warms you up. Plus, it’s easy to make in large batches, so you can enjoy leftovers for lunch or dinner throughout the week!

Slow Cooker Mushroom and Spinach Soup

This hearty mushroom and spinach soup is packed with earthy flavors and nutritious ingredients, making it an excellent choice for fall. The combination of tender mushrooms, fresh spinach, and a rich broth creates a deliciously satisfying dish that’s both light and comforting. Perfect as a starter or a main course, this soup can be enjoyed on its own or paired with crusty bread for a complete meal.

Ingredients:

• 1 lb mushrooms (button or cremini), sliced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. In the slow cooker, add the sliced mushrooms, chopped onion, minced garlic, and vegetable broth.
2. Season with dried thyme, rosemary, salt, and pepper. Stir to combine.
3. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the mushrooms are tender.
4. Stir in the chopped spinach during the last 30 minutes of cooking.
5. If desired, stir in the heavy cream just before serving to enhance the creaminess.
6. Serve hot, garnished with fresh parsley.

This Slow Cooker Mushroom and Spinach Soup is a delightful way to enjoy the flavors of fall while incorporating wholesome ingredients. The earthy mushrooms combined with the fresh spinach create a rich and satisfying dish that’s perfect for those cooler days. It’s simple to prepare and can be enjoyed as a light meal or as part of a larger spread. The addition of heavy cream is optional, but it elevates the soup to a whole new level of creaminess, making it an indulgent treat for any autumn evening.

Slow Cooker Sweet Potato and Chickpea Soup

This sweet potato and chickpea soup is a vibrant and nutritious option that captures the essence of fall. With its combination of creamy sweet potatoes and protein-packed chickpeas, this soup is both filling and satisfying. The spices add warmth and depth to the flavor, making it a great choice for a cozy dinner or a healthy lunch. This vegetarian soup is not only delicious but also packed with vitamins, making it a guilt-free indulgence.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 cup coconut milk (optional for creaminess)
• Fresh cilantro or parsley for garnish

Instructions:

1. In the slow cooker, combine the diced sweet potatoes, chickpeas, chopped onion, and minced garlic.
2. Pour in the vegetable broth and season with cumin, coriander, cinnamon, salt, and pepper. Stir to mix well.
3. Cover and cook on low for 6-7 hours or on high for 4 hours, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth or leave it chunky for more texture.
5. If desired, stir in the coconut milk just before serving for a creamy texture.
6. Serve hot, garnished with fresh cilantro or parsley.

This Slow Cooker Sweet Potato and Chickpea Soup is a fantastic way to embrace the flavors of fall while enjoying a nutritious meal. The sweetness of the potatoes complements the earthiness of the chickpeas, creating a delightful balance of flavors. It’s an easy and wholesome option for busy weeknights, and the leftovers are perfect for lunch the next day. This soup is sure to become a favorite in your fall repertoire, offering comfort and nourishment with every bowl!

Slow Cooker Pumpkin and Sage Soup

Pumpkin and sage soup is a delightful autumn dish that perfectly captures the flavors of fall. The creamy texture of the pumpkin combined with the aromatic hints of sage creates a warm and comforting soup that is both satisfying and nourishing. This recipe is easy to prepare and is ideal for gatherings, as it can be made ahead of time and simply warmed up before serving. Pair it with crusty bread for a complete meal!

Ingredients:

• 1 (15 oz) can pumpkin puree (or 2 cups fresh pumpkin, roasted and pureed)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for sautéing
• Pumpkin seeds for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the pumpkin puree, broth, sage, nutmeg, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until heated through and flavors melded.
4. About 30 minutes before serving, stir in the heavy cream (or coconut milk) for added creaminess.
5. Use an immersion blender to puree the soup to your desired consistency.
6. Serve hot, garnished with pumpkin seeds if desired.

This Slow Cooker Pumpkin and Sage Soup is a quintessential fall dish that brings warmth and comfort to any table. Its creamy texture and aromatic flavors make it a perfect choice for chilly evenings or festive gatherings. This soup is not only delicious but also a great way to use seasonal ingredients, making it a wonderful addition to your autumn repertoire. Enjoy it as a starter or pair it with your favorite sandwich or salad for a delightful meal!

Slow Cooker Butternut Squash and Apple Soup

This velvety butternut squash and apple soup is a delightful blend of sweet and savory flavors, making it a perfect dish for fall. The natural sweetness of the butternut squash and apples pairs beautifully with warm spices, resulting in a comforting and nutritious soup. This recipe is easy to prepare and can be made ahead of time, allowing the flavors to develop even further. It’s a great way to celebrate the harvest season!

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled and diced (such as Granny Smith or Honeycrisp)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup coconut milk or heavy cream (optional)
• Fresh parsley or chives for garnish

Instructions:

1. In the slow cooker, combine the cubed butternut squash, diced apples, chopped onion, and minced garlic.
2. Pour in the vegetable broth and season with cinnamon, nutmeg, salt, and pepper. Stir well to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth. If desired, stir in the coconut milk or heavy cream for added richness.
5. Serve hot, garnished with fresh parsley or chives.

This Slow Cooker Butternut Squash and Apple Soup is a wonderful way to showcase the flavors of fall. The sweet and savory combination is not only delicious but also comforting, making it an ideal meal for cool autumn evenings. This soup is perfect for entertaining or as a cozy family dinner. Its velvety texture and rich flavors will surely impress your guests and leave you feeling warm and satisfied!

Slow Cooker Split Pea and Ham Soup

Split pea and ham soup is a hearty and nutritious option that makes excellent use of leftover ham. This classic dish is packed with protein and fiber, making it filling and satisfying. The split peas cook down to create a creamy texture while the ham adds depth and flavor. This recipe is a fantastic way to warm up on chilly days and can be enjoyed with crusty bread for a complete meal.

Ingredients:

• 1 lb dried split peas, rinsed and sorted
• 1 cup cooked ham, diced
• 1 medium onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Bay leaf
• Fresh parsley for garnish

Instructions:

1. In the slow cooker, combine the rinsed split peas, diced ham, chopped onion, carrots, celery, and minced garlic.
2. Pour in the broth and season with thyme, salt, and pepper. Add the bay leaf.
3. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the split peas are tender and the soup is thickened.
4. Remove the bay leaf before serving. If you prefer a creamier texture, use an immersion blender to blend part of the soup.
5. Serve hot, garnished with fresh parsley.

This Slow Cooker Split Pea and Ham Soup is a comforting dish that’s perfect for fall. Its rich, hearty flavors make it an excellent choice for using up leftover ham, and the slow cooking process ensures that the peas are perfectly tender. This soup is not only satisfying but also incredibly nutritious, packed with protein and fiber to keep you feeling full and energized. Enjoy it on its own or with some crusty bread for a complete and fulfilling meal!

Slow Cooker Corn and Potato Chowder

This corn and potato chowder is a creamy, comforting dish that embodies the flavors of fall. The combination of sweet corn and tender potatoes creates a rich, hearty soup that is perfect for chilly evenings. Easy to make in the slow cooker, this chowder is both filling and satisfying, making it an excellent choice for family dinners or gatherings. With its creamy texture and sweet corn flavor, this chowder will quickly become a favorite in your autumn repertoire.

Ingredients:

• 4 cups potatoes, peeled and diced
• 2 cups frozen or fresh corn
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. In the slow cooker, combine the diced potatoes, corn, chopped onion, and minced garlic.
2. Pour in the broth and season with thyme, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
4. About 30 minutes before serving, stir in the heavy cream (or coconut milk) for added creaminess.
5. If you prefer a thicker chowder, mash some of the potatoes with a fork or use an immersion blender for a smoother consistency.
6. Serve hot, garnished with fresh chives or parsley.

This Slow Cooker Corn and Potato Chowder is a delightful dish that brings comfort and warmth on those crisp fall nights. The creamy base and the sweet corn create a perfect harmony of flavors that will satisfy your hunger. It’s an easy, one-pot meal that requires minimal prep, allowing you to enjoy a hearty dinner with less fuss. Serve it alongside a green salad or some crusty bread for a complete meal that everyone will love!

Slow Cooker Taco Soup

Taco soup is a fun and flavorful dish that combines all your favorite taco ingredients in a hearty soup form. This slow cooker version makes it easy to prepare, allowing the flavors to meld beautifully as it cooks. Packed with ground beef, beans, and vegetables, this soup is not only filling but also full of protein and fiber. It’s perfect for casual gatherings, and you can customize the toppings to suit your taste!

Ingredients:

• 1 lb ground beef or turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 packet taco seasoning
• 4 cups beef or vegetable broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Instructions:

1. In a skillet, brown the ground beef or turkey over medium heat, adding the chopped onion and minced garlic until soft.
2. Transfer the meat mixture to the slow cooker. Add the black beans, kidney beans, corn, diced tomatoes, taco seasoning, and broth.
3. Stir well to combine, then cover and cook on low for 6-7 hours or on high for 4 hours.
4. Taste and adjust seasoning with salt and pepper as needed.
5. Serve hot, topped with your favorite taco toppings.

This Slow Cooker Taco Soup is a crowd-pleasing dish that’s perfect for fall gatherings or casual family dinners. Its rich flavors and hearty ingredients make it a satisfying meal, and the variety of toppings allows everyone to customize their bowls. It’s easy to make in advance, and the leftovers are just as delicious, making it a fantastic option for meal prep. Enjoy it with tortilla chips or cornbread for a complete taco-inspired feast!

Slow Cooker Beef and Barley Soup

Beef and barley soup is a classic comfort dish that warms the soul during chilly fall evenings. This slow cooker version allows the beef to become tender and flavorful, while the barley adds heartiness to the mix. Packed with vegetables and rich broth, this soup is both nourishing and filling. It’s an excellent way to use tougher cuts of beef, as the slow cooking process makes them melt-in-your-mouth tender.

Ingredients:

• 1.5 lbs beef chuck roast, cut into 1-inch pieces
• 1 cup pearl barley, rinsed
• 1 medium onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the slow cooker, combine the beef, pearl barley, chopped onion, carrots, celery, and minced garlic.
2. Pour in the beef broth and season with thyme, bay leaf, salt, and pepper. Stir to combine.
3. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the barley is cooked.
4. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley.

This Slow Cooker Beef and Barley Soup is a hearty and satisfying meal that’s perfect for fall. The tender beef and chewy barley make for a delightful texture, while the rich broth and vegetables create a comforting dish that the whole family will love. It’s an ideal choice for meal prep, as it stores well and the flavors deepen as it sits. Serve it with crusty bread for a complete and fulfilling dinner that will keep you warm on those chilly evenings!

Note: More recipes are coming soon!