If there was a term to describe my cooking style, I think semi-homemade fits the bill. I used to think it was no-recipe needed, but I do look to cookbooks and magazines for recipe inspiration from time to time. More often than not these days I’m looking to my local grocery store for short-cuts to help make getting dinner on the table that much easier. Whether it’s pre-cut veggies, pre-cooked soup as a base, or a plethora of canned products, here are 3 semi-homemade slow cooker soups I’ve made recently that make great leftovers [you know I cook for an army] and can be customized to fit your family’s taste buds!
Warning: I guess this could be considered another no-recipe post. While I often share my menu plans on Instagram each week, I don’t share exact recipes as much anymore. Why? I get a lot of my inspiration on the fly, and quite honestly forget to write down exact measurements. So, if you’re browsing through this post and wonder why I’m not telling you 14 ounces of THIS or 2 tablespoons of that, you’ll understand the chaos in my kitchen soon enough [pictured below].
You’ll also understand why I have so many slow cooker recipes on my website. Skillet meals were fun when 1 or 2 children were involved. Unless they are helping with the chopping, sautéing, or clean-up, I’m sticking with the slow cooker for now!
First up: Beefy Mushroom Potato Soup
- Kettle and Fire Mushroom Soup was the base of this recipe. I ended up using 2 boxes for additional mushroom flavor.
- Cook the ground beef FIRST before adding to the slow cooker.
- Dice the potato and cauliflower before adding to the slow cooker.
- The rest is history! Or self-explanatory. However you want to look at it.
Next: Mediterranean-Style Beef Vegetable Soup
- I’m not sure what qualifies this as Mediterranean other than artichoke hearts, oregano, and feta cheese. Oh and tomatoes. Here’s looking at YOU Amy- for helping me name this recipe lol. We did a good job sister!
- Spices included garlic powder, oregano, thyme, rosemary, and onion powder.
- The whole cast of characters went into the slow cooker! Browning the meat first would add even more flavor.
- The feta cheese was used as a garnish before serving.
Last but not least: Broccoli-Cheddar Chicken Soup
- You can used canned broccoli cheddar soup as the base for this recipe, but I ended up using a version in the prepared/deli section of the grocery store.
- Not pictured: chicken broth which I added to make the meal more “soupy”
- Cheese and rice were mixed in the slow cooker just before serving
- Don’t forget a little salt and pepper when making ANY of these soups!
Well then. Easy enough, right? And if you’re thinking my kids go crazy for soup, think again. Mom goes crazy for soup. They go crazy for the carbs I always have alongside the soup- garlic bread, buttered noodles, or a new favorite, buttered rice!
Tell me: what soups are you serving this winter?!
Christina Reul-Woodside says
Do you have any “meatless” recipes?