This page rounds out the soup collection with five recipes built around chicken, beef, cabbage, potatoes, and onions. Each one uses a straightforward cooking method that shapes the final texture, from slow-cooked broth to a thicker, creamier bowl.
The recipes here range from hearty and rustic to bright and comforting, with garnishes and finishing touches added at the end where listed. A few rely on layering ingredients in a slow cooker, while others build flavor in a pot before simmering.
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- Green Enchilada Chicken Soup with White Beans
- Best Ever Beef and Barley Soup
- Savory Chicken and Cabbage Soup
- Shepherd’s Pie Soup
- Slow Cooker 3-Ingredient Onion and Potato Soup
Green Enchilada Chicken Soup with White Beans
Green Enchilada Chicken Soup with White Beans starts by layering chicken and white beans in a slow cooker, then covering them with a seasoned mixture of green enchilada sauce, diced green chiles, broth, onion, garlic, cumin, chili powder, and oregano. The chicken stays beneath the liquid as it cooks, which helps it become tender while the beans soak up the savory broth.
After cooking, the chicken is removed, shredded with two forks, and stirred back into the pot so the soup is evenly filled with chicken throughout. It is served hot and finished with Monterey Jack cheese, sour cream, and fresh cilantro, which add a creamy, fresh contrast to the spicy base.
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Best Ever Beef and Barley Soup
Best Ever Beef and Barley Soup begins with beef browned in a non-stick frying pan, a step that builds deeper flavor before anything goes into the slow cooker. Carrots, celery, onion, mushrooms, beef base, water, garlic, and a bay leaf join the browned meat, creating a rich broth that starts on the high setting before the barley is added.
After that first hour, pearl barley is stirred in and the soup continues on low until the vegetables are tender and the barley is soft but not mushy. The bay leaf is removed before serving, and the finished bowls can be garnished with fresh herbs such as parsley if desired.
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Savory Chicken and Cabbage Soup
Savory Chicken and Cabbage Soup is made in a large pot with olive oil, onion, and garlic sautéed first until the onion turns translucent. Carrots and shredded cabbage follow, giving the soup a vegetable base that softens before shredded chicken and chicken broth are added along with salt, black pepper, and dried thyme.
Once the mixture comes to a boil, the heat is reduced and the soup simmers so the flavors can meld together. Fresh dill is stirred in just before serving, which adds a bright finish to the warm broth and vegetables.
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Shepherd’s Pie Soup
Shepherd’s Pie Soup combines mashed potatoes, ground beef, vegetables, broth, and herbs into one thick, hearty bowl. Two-thirds of the potatoes are boiled until fork-tender, then mashed with butter and sour cream, while the remaining potatoes are simmered in the soup with beef, onion, carrots, garlic, tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves.
After the broth and potatoes have cooked, the mashed potato mixture is stirred in to thicken the soup slightly. Heavy cream and grated cheddar are added in batches until smooth, and frozen peas go in at the end so they stay bright and just heated through.
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Slow Cooker 3-Ingredient Onion and Potato Soup
Slow Cooker 3-Ingredient Onion and Potato Soup keeps the method simple by layering sliced onions in the bottom of the slow cooker, adding potato chunks on top, and pouring broth over everything. The ingredients are gently pressed down so they are mostly submerged before the soup cooks low and slow, or on high for a shorter stretch.
When the potatoes have softened, the soup is stirred gently so some pieces break apart and naturally thicken the broth. A portion of the potatoes can also be mashed for a creamier texture, and the finished soup is seasoned with salt and pepper if needed before serving warm.
Get the full Slow Cooker 3-Ingredient Onion and Potato Soup recipe
