50+ Delicious January Crockpot Soup Recipes for a Chilly Day

January is the month of cozy nights in, and what better way to enjoy the colder weather than with a comforting bowl of soup?

With the slow cooker at your side, preparing a warm, hearty soup has never been easier.

Whether you’re craving a creamy bisque, a savory broth, or a filling stew, there’s a crockpot soup recipe for every taste and occasion.

These soups not only nourish your body but also fill your home with delicious aromas as they cook slowly throughout the day.

In this blog post, we’ve gathered over 50 fantastic January crockpot soup recipes that are perfect for the winter months.

From healthy options like vegetable soups to rich and indulgent dishes like cheesy potato or sausage soups, these recipes are designed to make your coldest days feel cozy and comforting.

Ready to start your slow-cooked soup journey?

Let’s dive into these easy, flavorful recipes that will keep you warm all month long!

50+ Delicious January Crockpot Soup Recipes for a Chilly Day

As January rolls in with its chilly days and long nights, there’s nothing quite like the satisfaction of a warm bowl of soup made effortlessly in your crockpot.

Whether you’re looking for a hearty meal after a long day or a comforting lunch to enjoy at home, these 50+ crockpot soup recipes provide endless options to keep you nourished and cozy.

With minimal prep and the slow cooker doing most of the work, you can sit back, relax, and enjoy a variety of delicious soups all month long.

From vegetable-packed stews to rich, creamy broths, these recipes cover all the bases, ensuring you’ll have a go-to soup for every craving.

So, grab your slow cooker, stock up on your ingredients, and get ready to savor the flavors of winter with these easy and comforting crockpot soups.

Hearty Slow Cooker Beef and Vegetable Soup

This comforting beef and vegetable soup is perfect for the cold January days. Loaded with tender chunks of beef, carrots, potatoes, and green beans, this soup is hearty, flavorful, and packed with nutrition. The slow cooker allows the flavors to meld together, creating a rich, savory broth that will warm you from the inside out.

Ingredients:

• 1 lb beef stew meat, cubed
• 4 cups beef broth
• 2 medium potatoes, diced
• 3 carrots, peeled and sliced
• 1 cup green beans, trimmed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Add the beef stew meat, beef broth, potatoes, carrots, green beans, onion, and garlic to the slow cooker.
2. Stir in the diced tomatoes, thyme, oregano, salt, and pepper.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
4. Taste and adjust seasoning with additional salt and pepper, if needed.
5. Serve hot and enjoy a bowl of this hearty soup!

The combination of tender beef and vegetables makes this soup satisfying and perfect for a winter meal. The slow cooker does all the work, and the long cooking time results in a broth that is incredibly rich and flavorful. It’s a great way to get your protein and veggies in one comforting dish.

Creamy Potato and Leek Soup

A rich, velvety soup that combines the delicate flavor of leeks with the comforting creaminess of potatoes. This creamy potato and leek soup is the perfect dish for a chilly January evening. The slow cooker gives it time to develop a deep flavor profile, and blending the soup results in a smooth, creamy texture that’s both luxurious and satisfying.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In the slow cooker, combine the potatoes, leeks, onion, and garlic.
2. Pour in the vegetable broth, olive oil, and thyme. Season with salt and pepper.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes and leeks are tender.
4. Once the soup is done, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream and cook for an additional 15 minutes on low.
6. Garnish with fresh parsley before serving.

This creamy potato and leek soup is the ideal comfort food. The potatoes make the soup filling, while the leeks add a mild, onion-like sweetness that balances perfectly with the creamy texture. It’s a velvety dish that’s both elegant and simple, perfect for cozy winter nights.

Slow Cooker Chicken and White Bean Soup

This light yet filling chicken and white bean soup is a great way to stay warm in January. The combination of chicken, white beans, and vegetables, with a slight hint of citrus, makes it a wonderfully balanced meal. The slow cooker ensures all the ingredients meld together for a flavorful broth that’s both nutritious and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (15 oz) white beans, drained and rinsed
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp ground cumin
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Add the chicken breasts, chicken broth, white beans, carrots, celery, onion, garlic, basil, parsley, and cumin to the slow cooker.
2. Season with salt and pepper and stir to combine.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours.
4. About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
5. Stir in the lemon juice and adjust seasoning if needed.
6. Serve hot with a sprinkle of fresh herbs.

This chicken and white bean soup is light, flavorful, and nourishing. The tender chicken, combined with creamy white beans and a slight tang from the lemon, makes each spoonful a comforting experience. It’s a great choice for those looking for a healthy soup that doesn’t skimp on flavor or satisfaction.

Slow Cooker Butternut Squash and Apple Soup

This vibrant and warming butternut squash and apple soup is perfect for the cooler January days. The sweetness of the roasted squash blends beautifully with the tartness of apples, creating a balanced and comforting flavor profile. The slow cooker allows the ingredients to simmer and meld, resulting in a rich, velvety texture that is both satisfying and nutritious.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh sage, for garnish

Instructions:

1. In the slow cooker, combine the butternut squash, apples, onion, and garlic.
2. Add the vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash and apples 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. Stir in the heavy cream (if using) for added richness and cook on low for another 15 minutes.
6. Garnish with fresh sage before serving.

This butternut squash and apple soup offers the perfect balance of sweetness and spice. The creamy texture is both indulgent and comforting, making it a perfect meal for chilly days. It’s an excellent way to enjoy the flavors of winter produce while nourishing your body with a wholesome dish.

Slow Cooker Spicy Sweet Potato and Black Bean Soup

For those who enjoy a bit of heat, this spicy sweet potato and black bean soup is an ideal January dish. The combination of sweet potatoes, black beans, and spices creates a hearty, flavorful base that’s both satisfying and filling. The slow cooker brings out the depth of the spices while making the sweet potatoes tender and the black beans creamy.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for extra spice)
• Salt and pepper, to taste
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Add the sweet potatoes, black beans, onion, garlic, diced tomatoes, and vegetable broth to the slow cooker.
2. Stir in the cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup partially, leaving some chunks for texture.
5. Stir in the lime juice and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro.

This spicy sweet potato and black bean soup is full of vibrant flavors that warm you from the inside out. The combination of sweetness from the potatoes and the heat from the spices creates a dynamic flavor profile that will leave you satisfied and cozy. The added lime juice and cilantro offer a refreshing contrast that enhances the dish.

Slow Cooker Mushroom and Barley Soup

This earthy and savory mushroom and barley soup is a perfect choice for a hearty and healthy meal in January. The combination of mushrooms and barley creates a rich, umami-packed broth that is incredibly satisfying. The slow cooker ensures the flavors develop slowly, resulting in a comforting soup that’s perfect for cold weather.

Ingredients:

• 2 cups sliced mushrooms (such as cremini or button mushrooms)
• 1/2 cup pearl barley, rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp soy sauce (optional for extra umami)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In the slow cooker, combine the mushrooms, barley, onion, and garlic.
2. Add the vegetable broth, thyme, rosemary, soy sauce (if using), salt, and pepper.
3. Stir to combine and cover.
4. Cook on low for 7-8 hours or high for 4-5 hours, until the barley is tender and the mushrooms have softened.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley.

This mushroom and barley soup offers an earthy, comforting flavor with a satisfying, chewy texture from the barley. The slow cooker creates a deep, savory broth that’s perfect for warming you up on chilly January days. It’s an excellent dish for those looking for a filling vegetarian soup that’s both nutritious and flavorful.

Slow Cooker Split Pea and Ham Soup

This classic split pea and ham soup is the ultimate comfort food for January. The rich, smoky flavor from the ham, combined with the creamy texture of split peas, makes this soup a hearty and satisfying meal. The slow cooker does all the work, letting the flavors develop slowly for a deliciously savory broth.

Ingredients:

• 1 lb dried split peas, rinsed
• 1 lb ham bone or 2 cups diced ham
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 tbsp olive oil (optional, for sautéing)

Instructions:

1. If using a ham bone, place it in the slow cooker; if using diced ham, add it to the slow cooker with the other ingredients.
2. Add the split peas, onion, carrots, celery, and garlic to the slow cooker.
3. Pour in the chicken broth and add the bay leaf, thyme, salt, and pepper.
4. Stir to combine, cover, and cook on low for 7-8 hours or high for 4-5 hours, until the peas are tender and the soup has thickened.
5. If using a ham bone, remove it from the soup and shred the meat, then return the meat to the soup. Adjust seasoning as needed.
6. Serve hot with crusty bread.

This split pea and ham soup is incredibly hearty, with the split peas creating a creamy texture while the ham adds depth of flavor. It’s a perfect winter soup that feels like a warm hug in a bowl. With minimal effort required, it’s an excellent dish to prepare for a busy week.

Slow Cooker Tomato Basil Soup

This classic tomato basil soup is a simple yet satisfying dish that pairs wonderfully with grilled cheese sandwiches. The slow cooker lets the tomatoes cook down into a rich, flavorful base, while the basil adds a fresh, aromatic note. The result is a creamy, tangy soup that is perfect for a cozy January meal.

Ingredients:

• 6 cups fresh tomatoes, chopped (or 2 cans (15 oz each) diced tomatoes)
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried basil (or 2 tbsp fresh basil, chopped)
• 1/2 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh basil, for garnish

Instructions:

1. In the slow cooker, combine the tomatoes, onion, garlic, vegetable broth, olive oil, basil, sugar, salt, and pepper.
2. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the tomatoes are very soft.
3. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup.
4. Stir in the heavy cream for a richer texture and cook on low for an additional 15 minutes.
5. Garnish with fresh basil before serving.

This tomato basil soup is perfect for a quick and easy meal that feels comforting and fresh. The rich, creamy texture makes it a satisfying choice for any cold day. The sweet basil and tangy tomatoes create a beautifully balanced flavor that is both familiar and rejuvenating.

Slow Cooker Lentil and Spinach Soup

This nutrient-packed lentil and spinach soup is both hearty and wholesome, making it a great option for those looking for a healthy meal. The earthy lentils and fresh spinach combine in a flavorful broth that is both filling and satisfying. The slow cooker does all the work, letting the ingredients simmer together to create a rich, flavorful dish.

Ingredients:

• 1 1/2 cups dried lentils, rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. In the slow cooker, combine the lentils, vegetable broth, carrots, celery, onion, and garlic.
2. Stir in the thyme, cumin, turmeric, salt, and pepper.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lentils are tender.
4. About 30 minutes before serving, stir in the chopped spinach and cook until wilted.
5. Taste and adjust seasoning if necessary before serving.

This lentil and spinach soup is a powerhouse of nutrients, with the lentils providing fiber and protein, while the spinach adds iron and vitamins. The earthy flavors are perfectly complemented by the warming spices, creating a soup that is both nourishing and filling. It’s a great way to enjoy a wholesome, plant-based meal that will leave you feeling satisfied and energized.

Slow Cooker Chicken Tortilla Soup

This flavorful chicken tortilla soup is a crowd-pleaser, packed with tender chicken, zesty tomatoes, and plenty of spices. It’s the perfect dish to enjoy in January, with its combination of warm, comforting flavors and a slight kick from the chili powder and cumin. The slow cooker makes it easy to prepare, allowing the ingredients to meld together for a rich, savory broth.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• Tortilla chips, shredded cheese, and sour cream for garnish

Instructions:

1. In the slow cooker, add the chicken breasts, diced tomatoes, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, paprika, salt, and pepper.
2. Stir to combine, cover, and cook on low for 7-8 hours or high for 4-5 hours, until the chicken is tender.
3. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
4. Stir in the lime juice and cilantro.
5. Serve hot, topped with tortilla chips, shredded cheese, and sour cream.

This chicken tortilla soup is rich and full of flavor with a slight kick that is perfect for warming up on a chilly day. The chicken adds a nice protein boost, and the toppings like crispy tortilla chips and creamy sour cream balance the spiciness with a delicious texture contrast. It’s a hearty meal that’s easy to make in the slow cooker.

Slow Cooker Vegetable and Quinoa Soup

This vegetable and quinoa soup is light yet filling, packed with fresh vegetables, hearty quinoa, and a simple, flavorful broth. It’s a great option for those looking for a healthy and satisfying meal in January. The slow cooker allows all the flavors to develop, creating a nourishing soup that is perfect for any day of the week.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 yellow bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley, for garnish

Instructions:

1. Add the quinoa, vegetable broth, carrots, celery, zucchini, bell pepper, diced tomatoes, onion, garlic, basil, and oregano to the slow cooker.
2. Season with salt and pepper, then stir to combine.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables and quinoa are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.

This vegetable and quinoa soup is light, healthy, and full of vitamins and minerals. The quinoa adds a satisfying texture and makes the soup more filling, while the fresh vegetables provide plenty of flavor and nutrition. It’s an ideal meal for those seeking a plant-based option that doesn’t compromise on taste or satisfaction.

Slow Cooker Italian Sausage and White Bean Soup

This savory Italian sausage and white bean soup is bursting with flavors from the sausage, garlic, and herbs. It’s the perfect winter meal, with a rich, flavorful broth that warms you from the inside out. The slow cooker helps to bring out the deep flavors in the sausage, while the white beans provide creaminess and a hearty texture.

Ingredients:

• 1 lb Italian sausage (mild or spicy, based on preference)
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional for extra heat)
• Salt and pepper, to taste
• 2 cups fresh spinach, chopped
• Fresh Parmesan cheese, for garnish

Instructions:

1. In a skillet, cook the Italian sausage over medium heat until browned, breaking it apart as it cooks. Drain excess fat and transfer the sausage to the slow cooker.
2. Add the white beans, chicken broth, diced tomatoes, onion, garlic, basil, oregano, red pepper flakes (if using), salt, and pepper to the slow cooker.
3. Stir to combine, cover, and cook on low for 7-8 hours or high for 4-5 hours.
4. About 30 minutes before serving, stir in the fresh spinach and cook until wilted.
5. Serve hot, garnished with grated Parmesan cheese.

This Italian sausage and white bean soup is rich and flavorful, with the sausage adding a savory depth to the broth and the beans providing a creamy texture. The fresh spinach adds a burst of color and nutrition, while the Parmesan cheese on top adds a delicious finishing touch. It’s a comforting, satisfying soup that’s perfect for any winter meal.

Slow Cooker Beef and Barley Soup

This hearty beef and barley soup is the perfect meal for a cold January evening. The tender beef, combined with the nutty barley and savory broth, creates a comforting and filling soup that will warm you up from the inside out. The slow cooker brings out the rich flavors, and the barley adds a wonderful texture that makes this soup both satisfying and nourishing.

Ingredients:

• 1 lb stew beef, cut into cubes
• 1 cup pearl barley, rinsed
• 4 cups beef broth
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp olive oil (optional, for searing beef)
• Fresh parsley, for garnish

Instructions:

1. If desired, heat olive oil in a skillet over medium-high heat. Add the stew beef and sear on all sides until browned. Transfer the beef to the slow cooker.
2. Add the barley, beef broth, carrots, celery, onion, garlic, thyme, and bay leaf to the slow cooker.
3. Season with salt and pepper, stir to combine, then cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the barley has absorbed the broth.
4. Remove the bay leaf before serving.
5. Serve hot, garnished with fresh parsley.

This beef and barley soup is a classic, offering a wonderful balance of tender meat, chewy barley, and rich broth. It’s a satisfying and hearty meal that is sure to keep you full and warm during the winter months. The flavors develop beautifully in the slow cooker, making it a no-fuss, delicious dish.

Slow Cooker Sweet Potato and Kale Soup

This sweet potato and kale soup is not only packed with flavor, but it’s also full of nutrients, making it a great choice for a healthy, yet comforting January meal. The sweetness of the potatoes balances the earthiness of the kale, and the slow cooker ensures everything simmers together to create a hearty, satisfying soup.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cinnamon
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the sweet potatoes, kale, vegetable broth, diced tomatoes, cumin, turmeric, cinnamon, salt, and pepper.
3. Stir to combine, cover, and cook on low for 7-8 hours or high for 4-5 hours, until the sweet potatoes are tender.
4. About 30 minutes before serving, stir in the apple cider vinegar (if using) to add a touch of brightness.
5. Serve hot and enjoy the vibrant, nourishing flavors.

This sweet potato and kale soup is incredibly wholesome, with the sweet potatoes providing a comforting base and the kale adding a burst of nutrients. The combination of spices gives the soup a warming flavor, making it perfect for chilly winter days. It’s a great way to enjoy a plant-based meal that’s both hearty and healthy.

Slow Cooker Sausage, Potato, and Kale Soup

This sausage, potato, and kale soup is a wonderfully hearty and comforting dish for a cold January day. The savory sausage, tender potatoes, and earthy kale combine to create a rich and satisfying meal. The slow cooker ensures all the flavors meld together beautifully, and the result is a filling, flavorful soup perfect for any winter evening.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 4 medium potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup heavy cream (optional, for creamier texture)
• Fresh parsley, for garnish

Instructions:

1. In a skillet, cook the Italian sausage over medium heat until browned and crumbled. Drain excess fat and transfer the sausage to the slow cooker.
2. Add the potatoes, kale, onion, garlic, chicken broth, thyme, smoked paprika, salt, and pepper to the slow cooker.
3. Stir to combine, cover, and cook on low for 7-8 hours or high for 4-5 hours, until the potatoes are tender and the kale has wilted.
4. About 15 minutes before serving, stir in the heavy cream (if using) to add a creamy texture.
5. Serve hot, garnished with fresh parsley.

This sausage, potato, and kale soup is the ultimate comfort food with a savory depth from the sausage, creaminess from the potatoes, and a touch of brightness from the kale. The slow cooker makes it an easy dish to prepare, and the end result is a soul-warming soup that is perfect for a hearty meal on a cold day.

Note: More recipes​ are coming soon!