Here from Sylvaine's signal-boost to say I love making soups and stews in a crock pot! Here's some recipes I've enjoyed. You'll notice that I tend to cook largely vegetarian, hopefully you are okay with bean-and-lentil focused recipes!
For all of these, the basic instructions are: chop ingredients to appropriate sizes, stick everything in pot, cook on low for 8ish hours. My usual workflow is to prepare everything in the crock pot in the evening, put it in the fridge overnight, and then pull it out and turn it on in the morning so it cooks over the course of the workday and is done when I get home from work. These are fairly low-maintenance recipes so hopefully they are simple enough to fit the bill for your needs.
Some of these don't have quantities listed because I am That Kind Of Cook, but if you want further details on any of these recipes just ask and I'll see what guidance I can provide. The ones that do give quantities are giving quantities that are too much for your pot, but they should be scalable.
Black Bean, Corn & Squash Soup
black beans sweet potato or winter squash onion corn garlic chilli powder (don't overdo it) oregano cumin bouillon water lime juice (add just before serving)
Sweet Potato & Peanut Soup
1 large onion 2 cloves garlic 1 1/2 teaspoons ginger 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch cayenne pepper 1 can tomato paste (or one can diced tomatoes) generous amounts of sweet potato 1 can chickpeas water sufficient to make soupy bouillon ~4 tbsp peanut butter
Curry Carrot Coconut Soup
1 onion approximately 5-600g carrots (aka lots) 1 very large potato 1 cup red lentils sufficient water for the above some bouillon generous quantities of powdered coconut milk (canned also works, just cut down the water in recompense) curry powder some garlic powder
Moroccan-inspired Chickpea Stew
onion, two cans chickpeas, two cans diced tomatoes, two sweet potatoes, a good handful of raisins, spices (cumin, coriander, cinnamon, nutmeg, turmeric) in quantities that looked about right, salt, and just before serving a bit of lemon juice. Probably it would be good with spinach or other greens added but I didn't have any to hand. Serve with rice.
Lentil Soup Onions Garlic Grated carrot Grated potato Red lentils Water Bouillon Rosemary Parsley Dash of soy sauce Dash of lemon juice (add just before serving) Also good with crumbled feta cheese (add just before serving) if you have it on hand; if you add the feta you may not need the soy sauce as the cheese adds sufficient umami for the soy sauce to be unnecessary. You can also remove the grated potato and serve the soup on rice or noodles for the carbs instead if you prefer.
no subject
For all of these, the basic instructions are: chop ingredients to appropriate sizes, stick everything in pot, cook on low for 8ish hours. My usual workflow is to prepare everything in the crock pot in the evening, put it in the fridge overnight, and then pull it out and turn it on in the morning so it cooks over the course of the workday and is done when I get home from work. These are fairly low-maintenance recipes so hopefully they are simple enough to fit the bill for your needs.
Some of these don't have quantities listed because I am That Kind Of Cook, but if you want further details on any of these recipes just ask and I'll see what guidance I can provide. The ones that do give quantities are giving quantities that are too much for your pot, but they should be scalable.
Black Bean, Corn & Squash Soup
black beans
sweet potato or winter squash
onion
corn
garlic
chilli powder (don't overdo it)
oregano
cumin
bouillon
water
lime juice (add just before serving)
Sweet Potato & Peanut Soup
1 large onion
2 cloves garlic
1 1/2 teaspoons ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch cayenne pepper
1 can tomato paste (or one can diced tomatoes)
generous amounts of sweet potato
1 can chickpeas
water sufficient to make soupy
bouillon
~4 tbsp peanut butter
Curry Carrot Coconut Soup
1 onion
approximately 5-600g carrots (aka lots)
1 very large potato
1 cup red lentils
sufficient water for the above
some bouillon
generous quantities of powdered coconut milk (canned also works, just cut down the water in recompense)
curry powder
some garlic powder
Moroccan-inspired Chickpea Stew
onion, two cans chickpeas, two cans diced tomatoes, two sweet potatoes, a good handful of raisins, spices (cumin, coriander, cinnamon, nutmeg, turmeric) in quantities that looked about right, salt, and just before serving a bit of lemon juice. Probably it would be good with spinach or other greens added but I didn't have any to hand. Serve with rice.
Lentil Soup
Onions
Garlic
Grated carrot
Grated potato
Red lentils
Water
Bouillon
Rosemary
Parsley
Dash of soy sauce
Dash of lemon juice (add just before serving)
Also good with crumbled feta cheese (add just before serving) if you have it on hand; if you add the feta you may not need the soy sauce as the cheese adds sufficient umami for the soy sauce to be unnecessary. You can also remove the grated potato and serve the soup on rice or noodles for the carbs instead if you prefer.