Best 4 Popeye Crockpot Soup Recipes

Indulge in a delightful culinary journey with our Popeye Crockpot Soup, a hearty and flavorful dish that will satisfy your cravings. This wholesome soup is packed with an array of nutritious vegetables, including spinach, carrots, celery, and onions, providing a vibrant blend of colors and textures. The addition of lean ground beef or turkey adds a satisfying protein boost, while the rich broth, made from beef or chicken stock, infuses each spoonful with savory goodness. Whether you're looking for a quick and easy weeknight meal or a comforting soup to warm you up on a chilly day, this Popeye Crockpot Soup is sure to be a hit. It's a versatile dish that can be tailored to your liking, with options for customizing the ingredients and seasonings. Dive into the recipes provided and discover the joy of creating this delicious and nutritious soup in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

POPEYE CROCKPOT SOUP RECIPE - (4/5)

Popeye Crockpot Soup Recipe - (4/5) image

Provided by JacqueDavison

Number Of Ingredients 12

Ingredients

3 Boneless Chicken Breasts, cut into bite size pieces
2 cans Chicken Broth
1 can Cream of Chicken Soup
1/2 Onion, chopped
1 1/2 cups Celery
1 1/2 cups Carrots
1 can Lima Beans
1 can Cannelloni Beans
1 pkg Frozen Chopped Spinach, thawed and squeeze out liquid
1/2 cups Uncooked White Rice
Pinch of Dill
Salt & Pepper, to taste

Steps:

Combine all ingredients in crock pot and cook on high for 6 hours. Add spinach the last hour of cooking time.

POPEYE'S CROCK POT SOUP

Popeye's Crock Pot Soup image

I found this recipe and tweeked it to suit us. This soup is warming, satifying and good for you.

Provided by Stormy Stewart

Categories Bean Soups

Number Of Ingredients 10

Ingredients

3 boneless chicken breasts, cut into bite size pieces
2 c chicken broth
1 1/2 c celery
1 can(s) lima beans
1 can(s) cannelloni beans
1 pkg frozen chopped spinach, thawed and liquid squeezed out
1 onion, chopped
1/2 c white rice, uncooked (brown or wild rice for a healthier dish)
1 pinch dill, salt and pepper
2 clove garlic, diced

Steps:

1. Combine all ingredients in crock pot and cook on high for 6 hours. Add spinach the last hour of cooking time.
2. Serve with a thick crusty bread as a meal

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Slow-Cooker Cauliflower, Potato and White Bean Soup image

This creamy vegetarian soup is built on humble winter staples, but the addition of sour cream and chives make it feel special. (Crumble a few sour-cream-and-onion chips on top to take the theme all the way.) It takes just a few minutes to throw the ingredients into the slow cooker, and the rest of the recipe almost entirely hands-off, making it very doable on a weekday. If you have one, use an immersion blender to purée it to a silky smooth consistency, but a potato masher works well for a textured, chunky soup. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories dinner, lunch, soups and stews, appetizer, main course

Time 8h25m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 pound Yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks
1 pound cauliflower, chopped into large bite-sized florets and stems
2 (15-ounce) cans cannellini beans, drained
1/2 yellow onion, minced
3 garlic cloves, smashed and minced
3 1/2 cups vegetable stock
3 tablespoons unsalted butter
2 tablespoons dry white wine
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Coarse kosher salt and black pepper
1 teaspoon lemon juice (about 1/4 lemon)
8 ounces sour cream (1 cup), at room temperature
1/2 cup chopped chives (about 1 small bunch)
Potato chips, preferably sour cream and onion, for topping
Shredded Cheddar, for serving

Steps:

In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)

Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup) image

Well This is my creation in my first RSC contest. After thinking about it, I went into the kitchen and made it. When it came time for my DH to give it his review, HE really liked it! It is loaded with flavor. Rich and creamy. The crust served on top of the soup makes it extra good! Enjoy.

Provided by michEgan

Categories Savory Pies

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup portabella mushroom, chopped fine
1 tablespoon olive oil
8 cups chicken stock (homemade is best)
2 1/2 tablespoons instant chicken bouillon (granular type)
1 cup spinach, finely chopped
1/2 teaspoon basil, finely chopped
2 1/2 cups chicken breasts, raw and cubed
3/4 cup powdered milk
3/4 cup cheddar cheese, grated
5 tablespoons cornstarch
1/4 cup butter
1 cup flour

Steps:

In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:.
In bowl, add butter and flour till like small peas.
Add enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:.
Ladle into bowl.
Place pieces of the crust on top of the soup.
Enjoy.

Tips:

Prep the vegetables and meat beforehand: Chop the vegetables and brown the chicken or sausage before adding them to the crock pot. This will save time and ensure that the ingredients are evenly cooked.
Use a variety of vegetables: The more vegetables you use, the more flavorful the soup will be. Some good options include potatoes, carrots, celery, onions, and spinach.
Add some seasonings: Season the soup with salt, pepper, and other herbs or spices to taste. You can also add a bay leaf or two for extra flavor.
Cook on low for 6-8 hours: This will allow the flavors to meld and the vegetables to become tender.
Serve with a side of bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Popeye Crock Pot Soup is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is packed with vegetables and protein, and it is sure to be a hit with the whole family. With a few simple tips, you can make the best Popeye Crock Pot Soup possible. So, what are you waiting for? Give this recipe a try today!