I'm going to be brutally honest here: I become a lazy chef during the colder months. Because I don't want to spend hours in the kitchen, I opt for quick, easy meals that take minimal effort. If it requires more than 30 minutes or has more than five steps, I don't want any part of it. Now I haven't forgotten my spend-all-day-in-the-kitchen-for- an-amazing-meal days of yore. But, that mama is taking a bit of a well-deserved siesta this season.

I kept my feelings in mind when curating this list for mamas of the same heart. It's safe to say that you can trust that the following six recipes—my all-time favorite soups for everyone in your family—are delicious and simple.

Here are the best slow cooker soups that you can prep in 15 minutes or less:

1. Classic slow cooker corn chowder

Classic slow cooker corn chowder


Serves: 8

Time to cook: 4 hours 15 minutes

Ingredients:

  • 3 cups milk
  • 2 (14.75 oz) cans cream-style corn
  • 2 (10.75 oz) cans condensed cream of mushroom soup
  • 2 (4 oz) cans chopped green chiles
  • 2 cups frozen corn
  • 2 cups frozen shredded hash brown potatoes
  • 2 cups cubed cooked ham
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons hot sauce
  • 2 teaspoons dried parsley
  • 1 teaspoon chili powder
  • salt and ground black pepper to taste

Instructions:

  1. Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley and chili powder in a slow cooker.
  2. Season with salt and black pepper. Cover and cook on high for 4 hours or on low and for 6 hours.
Recipe from AllRecipes .

2. Southwest black bean chicken soup

Southwest black bean chicken soup


Serves: 8

Time to cook: 8 hours 15 minutes

Ingredients:

  • 1 pound cooked dark meat chicken
  • 3 (15.5 oz) cans black beans, drained and rinsed
  • 2 (14 oz) cans chicken broth
  • 2 (10 oz) cans diced tomatoes with green chile peppers
  • 1 (15.25 oz) can whole kernel corn
  • 1/2 large onion, chopped
  • 1/2 cup chopped jalapeno peppers
  • 2 cloves garlic, chopped
  • 2 ½ teaspoons chili powder
  • 2 teaspoons red pepper flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • salt and ground black pepper to taste
  • 1/2 cup sour cream, or to taste

Instructions:

1. Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt and black pepper in a slow cooker.

2. Cook on low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Recipe from AllRecipes .

3. Slow cooker butternut squash soup

Slow cooker butternut squash soup


Serves: 8

T ime to cook: 4-5 hours

Ingredients:

  • 2 1/4 pounds butternut squash, chopped
  • 1 large yellow onion, diced
  • 2 granny smith apples, diced
  • 2 carrots, cut into chunks
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 bay leaves
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 tablespoon minced garlic
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • parsley for garnish

Instructions:

  1. Spray a 7- or 8-quart slow cooker with nonstick cooking spray.
  2. Add all ingredients except heavy cream into slow cooker.
  3. Cook on low heat setting 7-8 hours or high heat setting 4-5 hours.
  4. Add to a blender and blend until smooth.
  5. Stir in heavy cream and adjust seasonings to taste. Garnish with extra heavy cream and herbs.
Recipe from HelloFresh .

4. Italian sausage pizza soup

Italian sausage pizza soup


Serves: 12

Time to cook: 6 hours 15 minutes

Ingredients:

  • 1 package (1 pound) Italian turkey sausage links
  • 1 medium onion, chopped
  • 1 medium green pepper, cut into strips
  • 1 medium sweet red or yellow pepper, cut into strips
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 1 jar (14 oz) pizza sauce
  • 2 teaspoons Italian seasoning
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 oz each) beef broth
  • 1 package (5 oz) Caesar salad croutons
  • Shredded part-skim mozzarella cheese

Instructions:

  1. Remove casings from sausage. In a large skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt. slow cooker.
  2. Add next five ingredients; pour in broth. Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with croutons and cheese.

Recipe from TasteofHome .

5. Pesto bean soup

Pesto bean soup


Serves: 8

Time to cook: 4 hours 10 minutes

Ingredients:

  • 1 carton (32 oz) reduced-sodium vegetable broth
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 2-1/2 cups sliced baby portobello mushrooms
  • 3 cans (15 to 15-1/2 oz each) cannellini beans, rinsed and drained
  • 3/4 cup prepared pesto, divided
  • 1/4 cup grated Parmigiano Reggiano cheese

Instructions:

  1. In a 4-qt. slow cooker, combine the first five ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours.
  2. Before serving, stir in reserved pesto and cheese. If desired, serve with additional cheese and pesto.
Recipe from TasteofHome .

6. Buffalo chicken wing soup

Buffalo chicken wing soup

Serves: 8

Time to cook: 5 hours 5 minutes

Ingredients:

  • 5 cups 2% milk
  • 3 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
  • 3 cups shredded cooked chicken (about 1 pound)
  • 1 cup sour cream
  • 1/4 to 1/2 cup Louisiana-style hot sauce
  • Sliced celery, optional

Instructions:

  1. In a 5-qt. slow cooker, mix all ingredients. Cook, covered, on low until heated through and flavors are blended 4-5 hours.
  2. If desired, top servings with celery and additional hot sauce.

Recipe from TasteofHome.