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Source: Jennifer Williams

There's a chill in the air lately and you might be starting to crave those filling comfort foods -- like soups and stews! We’ve all had those days where all we want when we get home is a warm meal waiting for us. So why not pair up your slow cooker with one of these yummy fall soup recipes!

Mushroom Beef Stew

Ingredients

2 lbs. beef stew meat, cut into cubes
1/8 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 clove garlic, minced
1 bay leaf
1 tsp. paprika
1 cup mushrooms, sliced
2 carrots, sliced
2 medium potatoes, diced
1 onion, chopped
1 stalk celery, chopped
1/4 cup of water

Instructions

Put the beef in the slow cooker. Mix together the flour, salt and pepper and sprinkle over the meat, stirring to coat each piece of meat with flour. Add the remaining ingredients and stir to mix well.

Cover and cook on High for 4 to 6 hours. Stir before serving.

Butternut Squash Soup

Ingredients

2 cups onion, chopped
1 (3 lb) butternut squash, peeled and cubed
4 cups chicken broth
1 1/2 cups apple sauce
1 1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. curry powder
1/4 tsp. ground coriander
1/4 tsp. cinnamon

Instructions

In a large skillet, cook the onions until translucent, then place the onions in the slow cooker. Add other ingredients to slow cooker. Cover and cook on Low for 4 to 6 hours (or until squash is tender). If desired, in a food processor, process in small batches until smooth. Return soup to the slow cooker. Cook on Low for an additional 2 to 4 hours.

Vegetarian Chili

Ingredients

2 15 oz. cans Great Northern beans, rinsed and drained
1 cup corn
1 onion, chopped
2 ribs celery, chopped
6 oz. can tomato paste
4 oz. can diced green chilies, undrained
1 carrot, diced
3 cloves garlic, minced
1 tbs. chili powder
2 tsp. dried oregano
1 tsp. salt
1 cup water

Instructions

Add all ingredients to slow cooker. Cover and cook on Low for 5 1/2 to 6 hours, or until the vegetables are tender.

French Onion Soup

Ingredients

1⁄4 cup butter
2 red onions, thinly sliced
2 yellow onions, thinly sliced
1⁄2 tsp. salt
1⁄2 tsp. black pepper
1⁄4 cup white wine
2 2⁄3 cups beef broth
2 cups water
1⁄4 tsp. dried thyme
8-10 slices French bread
olive oil
3 cups Swiss cheese, shredded

Instructions

In a skillet, melt the butter. Add the onions and sauté them until tender. Stir in the sugar, salt and pepper and cook for 20 minutes, stirring occasionally. Transfer the onions to the Slow Cooker. Stir in the white wine, beef broth, water and thyme. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Ladle the soup into ovenproof bowls and top with bread and cheese. Broil in oven until cheese is melted.