27 Slow-Cooker Soup Recipes For Automatic Coziness (2024)

FAQs

What vegetables should not be added to a slow cooker? ›

Tender vegetables

Vegetables such as peas, asparagus and peppers can become a flavorless, mushy mess in a slow cooker.

You'll be rewarded with richer, more intense flavors in your soup. There is very little evaporation in the slow cooker. If you're adapting a regular soup recipe, it's likely that you won't need to use all the liquid called for. Put all your ingredients in the slow cooker and then pour the broth over top.

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.

Preheat the cooker and add hot liquids, if possible. Preheating the crock before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start and will shorten the time foods are in the temperature danger zone.

Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.

Is it safe to leave a slow cooker on for 12 hours? Yes, you can use your slow cooker for longer than eight hours, as long as you keep an eye on it. Many slow cookers do have an automatic shutoff after 24 hours.

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

Basic principles of preparing soup are also outlined, including starting with cold water, cutting vegetables to size, selecting protein, simmering, and skimming.

That varies by what's inside the slow cooker and also by the appliance's setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in 'keep warm' mode won't mess things up.

Add a slurry at the end.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

Is 4 hours on high the same as 8 hours on low? ›

Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

Browning Is Better

And if you dredge the meat in flour before you brown it, your sauce will thicken up to make a gravy. You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.

Auto When set on Auto, the slow cooker begins cooking on High until it reaches temperature. Then a thermostat switches the slow cooker automatically to Low, and remains on Low for the remaining duration of cooking time, until switched Off. NOTE: Auto setting does not switch the slow cooker off at any given time.

Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting. It's safe to cook foods on low the entire time -- if you're leaving for work, for example, and preparation time is limited.

The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Set on a Flat Surface

The best place to use a crockpot is on the kitchen counter. However, any heat-safe, flat surface will also suffice. Avoid setting your slow cooker on an uneven surface, and never place it near loose fabrics, including curtains, kitchen towels, or napkins.

Make-ahead when possible: If your slow cooker has a removable insert, assemble the ingredients the night before and refrigerate the entire insert overnight. It's important to note that starting with cool ingredients may lengthen cooking time (but be sure to keep them out of the temperature danger zone).

Tender vegetables such as zucchini and beans can be added to your dish in last ¾ - 1 hour of cooking when cooking on High, or 2 hours if cooking on Low. Hard, starchy vegetables like potato and carrots are best added around 3 hours before the meal is done if cooking on High, and 4 hours on Low.

Do vegetables go mushy in slow cooker? ›

Certain vegetables: Delicate herbs and veggies like fresh tomatoes, zucchini, and peas won't fare well in the slow cooker, as their individual textures may become mushy and flavorless if left for too long. If your recipe calls for these vegetables, try adding them close to the end of cooking time.

Reduce liquid when using a slow cooker

It should just cover the meat and vegetables. Don't overfill your slow cooker, or it may start leaking out the top, and the food won't cook so well. Half to two-thirds full is ideal – certainly no more than three-quarters.