There is nothing a working mom loves more than to come home to dinner already made. The crock pot is the working parent’s best friend. If only we could “set it and forget it” for so many other elements of our daily routine! This hearty crock pot soup recipe is a major win on a number of tasty levels – You can swap the ingredients up based on what happens to be in the house, it’s so easy that the kids can prep it, and it almost crosses into the chili realm for those hearty men in your life. Perfect for a crisp fall day or a chilly winter night, this crock pot soup recipe makes an appearance on our family menu all football season long.
What you’ll need:
- 1.5lbs ground meat (beef, turkey, chicken – whatever is on hand)
- A couple of bags of frozen veggies (This time around, I used a small bag of corn, the last of a big bag of peas, and about half of a big bag of broccoli)
- 1 can tomato soup
- 1 can stewed or diced tomatoes (I happened to have basil/oregano diced on hand so in they went!)
- 2 cans tomato juice (you can use spicy or just regular – the tiny 5.5oz cans)
- white rice
- salt and pepper to taste
You may notice the very best thing about this recipe is there really is no measuring involved. It really is one of those “toss it in and let it cook” crock pot soup recipes that prep in 5 minutes or less. I’ve been challenging myself to use what I have on hand instead of running to the store to get ingredients, because that’s become a huge time-suck to my busy day. A few minutes of creative thought and digging around in the cupboards and freezers, and I am usually finding I have enough on hand to make something everyone will love.
Preparation (get ready…this is a tough list):
- Coat the crock pot with non-stick spray.
- Break up the meat and put it in.
- Pour all the frozen veggies on top.
- Pour in the tomato soup, diced/stewed tomatoes and tomato juice.
- Stir it all up so everything is coated and well mixed.
- Cook on High for 4 hours.
So, where does the rice come in? When you walk in the door, and see that lovely little “Warm” button, dump in some instant rice (about 2 cups or so) and put the top back on and wait 5 minutes. BAM. Ready to eat!!
I top mine with some shredded cheddar and a dollop of sour cream (it’s nice and chili yummy thick without the yucky beans I hate and spice that can be too much for the kids) and oh man, SO GOOD.
I picked this recipe for the dinner challenge in the Kids in the Kitchen series for 2 reasons. One, if the boys want to help, it’s a piece of cake to have them dump everything in the crock pot. Two, if I’m out and want Emily to get this started before I get home, this recipe is easy enough for her to whip up and set to cook by herself. WIN!
If you have any awesome, family-friendly dinner recipes that get the kids in the kitchen along with you, be sure to share them below. And now for a little extra special surprise! We’re hosting a little giveaway this week!!!