2 Kinds of Soup to Make for the Cabin!

Yum! Meatball stew, anyone?I don’t know about you, but I love a good bowl of soup. Spring is definitely in the air, but we still have a few weeks of good soup weather left! Let’s make the most of it!

Here are two yummy soups that we enjoy! These are both made in the crock pot, so you can let it simmer all day while you’re out hiking in the Great Smoky Mountains and have a nice soup dinner ready when you return. (I’d stop and get some fun bakery bread on the way home!)

Meatball Stew

This one is oh-so-easy and oh-so-good! The pre-cooked meatballs make it a dream to concoct!


3 medium potatoes, peeled and cut into half-inch cubes
1 pkg (16 ounces) baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 pkg (buy a big one, but you need about 35) frozen meatballs
1 can (10 3/4 ounces) tomato soup
1 can (10.5 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 tsp beef bouillon granules

Place potatoes, carrots, onion, celery, and meatballs in crock pot. Combine remaining ingredients in bowl. Pour in crock pot. Cook on low for 9-10 hours. Yield: About 6 servings

Tummy Chunky Chicken Soup

My kids ask for this one instead of the traditional chicken noodle when they are feeling under the weather.


1.5 lbs. boneless, skinless chicken breasts, cut into strips
2 tsp vegetable oil
2/3 cup finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 cup frozen corn
2 cans cream of potato soup
1 1/2 cups chicken broth
1 tsp dill weed
1 cup frozen peas
1/2 cup half-and-half

Brown chicken in oil. When cooked through, transfer to crock pot. Add all veggies except peas. In a small bowl, whisk soup, broth, and dill until blended. Stir into crock pot. Cover and cook on low for 4 hours. Stir in peas and cream. Cover and cook 30 minutes longer. Yield: About 6 servings

About Kendra