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Started By
Message
Crockpot white bean soup
Posted on 1/22/26 at 8:59 am
Posted on 1/22/26 at 8:59 am
With this cold weather coming..I’m wanting to do something in my crockpot. Any good recipes for a white bean Tuscan soup? Or any other soup ideas in the crockpot? Thanks!
5
Posted on 1/22/26 at 9:19 am to tigerpilot
Quick and easy potato soup.
(1) two pound pack of frozen hashbrowns .. cubed ones, not shredded.
(1) 16 oz tub of sour cream
(1) quart low or reduced sodium chicken broth
(1) block of cream cheese
(1) can cream of chicken soup
(1) pack of real bacon bits, or fry and crumble a few slices of bacon
(1) 12 to 16 ounces of Velveeta cheddar cheese, or you can use regular velveeta.
Dump the above into crock pot / slow cooker, season to taste with garlic powder, onion powder, salt, pepper, etc. etc.
Set cooker on high for 4 hours, stir occasionally. It usually takes at least 4 hours to cook the hashbrowns until they are tender. You can either leave it chunky or a potato masher to break up the potato cubes. This will make a very thick soup....if you want it thinner, add more broth.
(1) two pound pack of frozen hashbrowns .. cubed ones, not shredded.
(1) 16 oz tub of sour cream
(1) quart low or reduced sodium chicken broth
(1) block of cream cheese
(1) can cream of chicken soup
(1) pack of real bacon bits, or fry and crumble a few slices of bacon
(1) 12 to 16 ounces of Velveeta cheddar cheese, or you can use regular velveeta.
Dump the above into crock pot / slow cooker, season to taste with garlic powder, onion powder, salt, pepper, etc. etc.
Set cooker on high for 4 hours, stir occasionally. It usually takes at least 4 hours to cook the hashbrowns until they are tender. You can either leave it chunky or a potato masher to break up the potato cubes. This will make a very thick soup....if you want it thinner, add more broth.
Posted on 1/22/26 at 9:32 am to duckblind56
That sounds really good. I was going to do the usual chicken/sausage gumbo, but might make this instead.
Posted on 1/22/26 at 11:46 am to REB BEER
I like to play around with recipes and on this one I have at times ....
* added a can of rotel
or
* added a can of cream style corn
or
* added 1/2 - 1 pound of browned ground meat
This and some grilled cheese sandwiches is damn good eatin.
* added a can of rotel
or
* added a can of cream style corn
or
* added 1/2 - 1 pound of browned ground meat
This and some grilled cheese sandwiches is damn good eatin.
Posted on 1/22/26 at 3:06 pm to duckblind56
Posted on 1/22/26 at 3:33 pm to tigerpilot
Posted on 1/22/26 at 4:44 pm to SpotCheckBilly
quote:
We had this one a few weeks back. It's always good.
Paula Deen's Taco Soup recipe
pretty sure this is the one we use (minus the olives). usually make 2 extra large pots and freeze
Posted on 1/23/26 at 8:53 am to Jmcc64
quote:
Paula Deen's Taco Soup recipe
pretty sure this is the one we use (minus the olives). usually make 2 extra large pots and freeze
It's a good soup, and easy to make. Just need a good can opener.
This post was edited on 1/23/26 at 8:54 am
Posted on 1/23/26 at 3:41 pm to tigerpilot
made this last night and it is delicious. Its a stove top recipe but you can also do it in a crockpot.
https://www.cookingclassy.com/white-chicken-chili/
White Chicken Chili
Ingredients
1 small yellow onion , diced
1 tbsp olive oil
2 cloves garlic , finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1 (8 oz) pkg Neufchatel cheese* (aka light cream cheese), cut into small cubes
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken*
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.**
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
https://www.cookingclassy.com/white-chicken-chili/
White Chicken Chili
Ingredients
1 small yellow onion , diced
1 tbsp olive oil
2 cloves garlic , finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1 (8 oz) pkg Neufchatel cheese* (aka light cream cheese), cut into small cubes
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken*
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.**
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Posted on 1/24/26 at 12:33 am to tigerpilot
LINK
Not necessarily soup but you add sausage and throw this over rice it’s a good warm meal.
I know blind link but I couldn’t fix it. It’s the camellia beans website.
Not necessarily soup but you add sausage and throw this over rice it’s a good warm meal.
I know blind link but I couldn’t fix it. It’s the camellia beans website.
Posted on 1/24/26 at 6:46 am to tigerpilot
I made a dish with Italian sausage/lentils/leek that would translate into a great soup. Just add more stock and no cream like I did.
Basically fry the sausage (I had it in small balls but I may just do it ground next time) to both brown it and give you lipids.
Remove that. Add leeks and onions to sweat them out. Then add a lot of chopped garlic with 30 seconds left to get it aromatic (and avoid burning) I used some white wine to deglaze but I was being fancy. Stock would do.
Then reincorporate the sausage, add lentils, and add stock.
Clearly add salt/pepper and whatever level of heat you want while the veg is frying or to taste as it simmers. You can also add spinach to finish at the end.
Pretty simple and the flavors really pop.
Basically fry the sausage (I had it in small balls but I may just do it ground next time) to both brown it and give you lipids.
Remove that. Add leeks and onions to sweat them out. Then add a lot of chopped garlic with 30 seconds left to get it aromatic (and avoid burning) I used some white wine to deglaze but I was being fancy. Stock would do.
Then reincorporate the sausage, add lentils, and add stock.
Clearly add salt/pepper and whatever level of heat you want while the veg is frying or to taste as it simmers. You can also add spinach to finish at the end.
Pretty simple and the flavors really pop.
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