Please provide a link.
I am looking for a soup to make in the slow cooker that will be my dinner every night next week.
I am open to anything, but I prefer that your suggestions be recipes you have actually made and enjoyed.
Let 'er rip.
mmm
Split pea? This is a fairly standard recipe, although I don’t put bell pepper in. Emeril's Slow-Cooker Split-Pea Soup Recipe | Martha Stewart
My Daddy’s recipe for ‘Zoop’ as follows:
Stew meat or a cheap chuck roast, chunked up in 1-2 inch squares, dredge in flour and browned
Potatoes, chunked up
Onions chunked up,
Baby carrots or reg. Carrots chunked up.
2 celery stalks, chunked
Can of diced tomatoes
1 garlic clove.
1 bay leaf
You can add bell pepper or hot pepper, to your taste.
You’ll need a larger oval crock pot if you want a big batch.
Cover all up with water and cook on low for about 6 hours.
It seems to take a lot of salt, YMMV.
Good eats, I swear.
Serve with rolls, corn bread or white bread.
I make a soup similar to Beckdawrek’s above except with chicken instead of beef.
Leave out the tomatoes and put in a little poultry seasoning.
I like to substitute gnocchi for the potatoes, when I have them, but in a crock pot you might want to wait a bit to put them in. They taste like little dumplings.
Of course, there’s always that old standby, ham-and-bean-soup. When you get sick of it but have some left over, you can add some pork-and-bean type condiments for something different.
Yes, I have done this.
I wonder why. 
Spoiler: They ARE little dumplings. 
Tasty little dumplings. Now I want some. You people just mess with my cravings. Hmmm!
I don’t have a soup recipe but here are two you can try out.
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Put several pork chops in crock pot.
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Add enough sauerkraut to cover pork chops.
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Turn crock pot switch to “On”.
Recipe number two is the same as above but replace the word “sauerkraut” with “baked beans from a can”.
1 quart chicken stock
1 can whole kernel corn (drained)
1 can your favorite chili beans
1 can Rotel tomatoes
1 Small can chopped green chilies
i can enchilada sauce
1 chopped onion
1 chopped bell pepper
1.5 lbs chicken breast
dump it all into your slow cooker on low first thing in the morning and it will be ready when you get home from work
This is a favorite Minestrone recipe. I have made it dozens of times. It’s billed as a crockpot recipe, but I usually make it on the stovetop. Either way, it’s delicious and has the advantages of being low fat, low glycemic and gluten free – unless you want to add half a cup of elbow macaroni for the last hour of simmering. I don’t, and I don’t miss it.
1/2-3/4 lb browned ground meat, or just crumble and cook in crockpot without browning
2 16 oz cans diced tomatoes
1 16 oz can tomato sauce
7 cups water
4 beef bouillon cubes, or to taste (I prefer beef Better than Boullion, about a tablespoon)
1/2 onion, chopped
1 clove garlic
1 1/2 tsp italian seasoning, or to taste
1 small pkg frozen mixed vegetables
1 or 2 15 oz cans white (navy or cannelini) beans
1/2 cup elbow macaroni
Dump everything except the macaroni in the crockpot and simmer on low all day (6-8 hrs). Turn up to high and add the pasta (may need to add more water, just stir and check it out). Simmer on high about 1 hour until pasta is cooked through. Top with parmesan cheese.
My potato and leek soup:
1 quart chicken stock (home made or store bought, as convenient)
3 pounds potatoes, peeled and chopped.
1 leek, diced
2 stalks of celery, diced
1 pint heavy cream
Salt to taste if necessary
I put everything in the crockpot and slow cook for 6-8 hours. I mash the now-soft potatoes with a hand potato masher, then add the cream AFTER the cooking is done.
Yes, this results in a somewhat plain-tasting soup, but that’s the key here - when you go to serve it you add stuff - one night maybe cheese and bacon bits, the next night green onions (or green leek tops) and paprika, the next add mushrooms… That way, you’re not eating the exact same thing every night in a week. The “condiments” change it up a bit.
Mine is simple enough. I buy a little container of mirepoix in the produce section (minced onion, celery, and carrot - either fine minced or in chunks). Saute that in the fat from two chopped strips of bacon or a couple of tablespoons of oil. Then I throw in and saute a couple handfuls - maybe a pound - of cubes of beef for stew (chuck roast), and add a carton of beef broth, a drained can of corn, and one can of any beef vegetable canned soup. Progresso or Campbells (not condensed). A pinch of rosemary, a bay leaf, a tablespoon of A-1, and a dash of tabasco. Cook this in the crockpot till the beef bits are tender. Meanwhile, I have cooked and drained a bag of egg noodles and when it’s time to serve, put a handful in a bowl and pour the hot soup over them. I find putting pasta into the soup before serving makes them too mushy…I’ve never made a successful chicken noodle soup. Mr. Salinqmind says, what do you expect, it’s naturally bland - chicken - broth - noodles.
I made your soup this weekend and it is amazing! I made a couple changes:
Used InstaPot and browned and drained the meat
Used crushed tomatoes instead of diced
To me, it tasted just like Olive Garden’s Pasta Fagioli
It makes a huge batch - we’re set for suppers all week!
Thanks
That’s a great idea for noodles!
You don’t really even need a slow cooker for good soup.
Argh… some sort of network gremlins ate my edited response.
Anyway, you can make perfectly delicious chicken soup out of store-bought chicken broth and the meat from a rotisserie chicken and whatever veggies are in season, along with carrots, celery and one of pasta/noodles or red potatoes.
Unless you want it to cook slowly for a long time but you can’t or don’t want to be there to watch it
That’s what I love about the Instant Pot pressure cooker function. I’d never have gone off and left a pressure cooker on the stove, but I do with the IP all the time. And when the thing is done cooking, it switches to a “keep warm” function for TEN HOURS. Nice.
1 cup each chopped carrot, onion, celery (I just break a couple of celery stalks in half and toss them in so I can fish them out later, but that’s just me)
1 clove minced garlic
1/2 tsp each thyme, rosemary, parsley
1 or 2 bay leaves
Salt and pepper
2 quarts chicken broth
1 whole chicken
Add all of the vegetables, herbs, and spices
Place the chicken on top
Add broth until everything is covered
Cook 8 hours on low or 4 hours on high
After cooking time is finished, remove the chicken and de-skin and de-bone (it should mostly just fall apart on its own)
Shred or chop chicken into chunks and add back to soup
You can chill and skim off the fat if you want, but personally I like it with the fat left in.
Sure, but there’s nothing about that soup I described that takes more than a couple of hours at most! You just have to cook it long enough to cook the vegetables and/or pasta. The meat’s already cooked, and from there, it’s just adding stock, vegetables and seasoning.
No need for a pressure cooker or slow cooker whatsoever. If you do have a pressure cooker/instantpot, one thing you can do is take the chicken skeleton and skin and pressure-cook it with aromatics and make a quick stock to replace some of the store-bought stock.
It does make a huge batch. I usually divide the batch in 4 and freeze 3/4ths for busier times.
I don’t follow my recipe, either. 
I don’t make it in a crock pot, I brown the meat and drain as you do and use my own home canned tomatoes for the diced. But it’s a very flexible recipe and I like that about it, too!
I’m so glad you enjoyed it. It’s one of my favorites to have around.
I’m not sure who you’re arguing with, or why. I asked for a slow cooker recipe because that’s how I wanted to cook my soup. Nobody is claiming it’s the only way.
Anyway, I ended up making this chicken tortilla soup. Just finished the first bowl, it was outstanding.
mmm