Navy Quinoa Crockpot Soup

I’ve developed an affection for crockpot soup this winter. Shocker, right?


What can I say? They are just so hearty and warming, not to mention incredibly easy to make and versatile. I threw this one together earlier this week, and it was just as good as the last few.


Navy Quinoa Crockpot Soup

1 acorn squash (about 1 1/2 lb)

1 1/2 c dried navy beans

1 c quinoa

7 c water

1 T each dried rosemary, oregano and dill seed

1 tsp salt

1 tsp ground black pepper

Olive oil and sea salt, for topping

Croutons or crackers, for topping (optional)

Peel and dice the acorn squash. Combine all ingredients (except the olive oil and sea salt) in a crockpot and cook on low for 7-10 hours.

Before serving, use an immersion blender or regular blender to puree about half the soup. This step is optional, but makes the soup thick and creamy.

Top with a swirl of olive oil and sprinkle of sea salt. Top with crackers or croutons, if desired.


Crockpot Spicy Corn Chowder


What started out as a scratchy throat on Sunday evening has progressed into full-blown cold and ear ache. ‘Tis the season, I suppose.

Yesterday, I was too tired and achy to really cook. But I didn’t let that keep me from eating well.   Enter: crockpot!

I was craving something warm to soothe my throat. Something with a hit of spice, because that always helps with my cold symptoms. Based off of Emily’s chowder, this soup definitely hit the spot.

Dan and I loved the full spicy flavor and how thick and decadent this soup tasted. It packs a big nutritional punch, too, with lots of protein, fiber, vitamins and minerals.


Picture 1.png
Nutritional Information for 1/6 of the recipe

Is it dinnertime yet? Because I’d like to reheat another bowl of chowder…


Crockpot Spicy Corn Chowder

Yield: Serves 6-8

Crockpot Spicy Corn Chowder

Adapted from Emily's Quinoa & Bean Corn Chowder

Note: If you don't have chorizo sausage, substitute with regular sausage or another 1 1/2 cups of beans, along with some more dried chili peppers.


  • 1 cup quinoa
  • 3 medium carrots, sliced into disks
  • 2 cups frozen corn
  • 3 cloves garlic, minced
  • 3/4 cup dried pinto or kidney beans
  • 6 cups chicken or vegetable stock
  • 2 links chorizo sausage, crumbled (about 1/3 pound)*
  • 1 teaspoon ground allspice
  • 1 tablespoon dried cilantro
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chili peppers, or more to taste
  • 2 cups low-fat (1%) milk


  1. Mix all ingredients except for the milk in a crockpot and cook on low for 7-9 hours. Stir in the milk and cook on low for another hour. Stir and serve!