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10 Great Winter Soups You Can Make In Your RV Kitchen

Soup is a multifaceted meal! It can help you feel better when you’re sick, and it can warm you up when you’re cold. Canned soups are great if you're in a pinch, but they don't hold a candle to homemade ones! Homemade soups are better for you and they taste out of this world! And one of the best parts of making it yourself is that you can leave out any ingredients that you don't like! Try one of these 10 great winter soups you can make in your RV kitchen the next time you head out for some cold-weather camping!

Chicken Noodle Soup

We had to start off with the classic chicken noodle! Pretty much everyone loves a good bowl of this! It has pasta, veggies, and chicken. What more could you ask for? This recipe is made in the crockpot so it’s super easy too!


1 ½ lbs. boneless, skinless chicken breast
2 C. carrots, chopped
1 C. onion, diced
3 celery stalks, chopped
4 cloves garlic, minced
1 bay leaf
3 Tbsp. olive oil
½ tsp. dried thyme
3 (14 oz.) cans chicken broth
1 C. water
1 Tbsp. dried parsley
½ tsp. salt
¼ tsp. pepper
2 C. uncooked, no-yolk wide egg noodles


Step 1: Place the chicken breasts, veggies, garlic, and bay leaf in the crock pot.

Step 2: In a large bowl, combine the olive oil, thyme, chicken broth, water, parsley, salt, and pepper. Stir well. Pour this mixture into the crockpot over the chicken and veggies.

Step 3: Cook on low for 6-7 hours, or on high for 3-4 hours.

Step 4: Remove the chicken and chop it into bite-sized pieces. Return to the crockpot and add in the uncooked pasta.

Step 5: Cook for another 10 minutes on high, or until the noodles are tender.

Step 6: Remove the bay leaf prior to serving. Serve with a French baguette or whole grain rolls.

Vegetable Soup

Whether you’re a vegetarian, vegan, or just love veggies, this soup is sure to hit the spot! Loaded with vegetables, it’s packed with vitamins and other great things for your body! Keep yourself going for those winter activities with a warm bowl of vegetable soup!


2 ½ Tbsp. olive oil
1 medium yellow onion, chopped
4 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
3 medium potatoes, peeled and chopped
4 (14 ½ oz.) cans vegetable broth
2 (14 ½ oz.) cans diced tomatoes, undrained
⅓ C. fresh parsley
2 bay leaves
½ tsp. dried thyme
1 ½ C. fresh green beans
1 ¼ C. fresh corn
1 C. fresh peas


Step 1: In a large stock pot, heat the olive oil over medium heat. Sauté onion, carrots, and celery for 3-4 minutes. Add the garlic and sauté another 30 seconds.

Step 2: Add in the potatoes, broth, tomatoes (with liquid), parsley, bay leaves, and thyme and bring to a boil. Add in the green beans once it’s boiling.

Step 3: Reduce heat, cover, and simmer for 20-30 minutes or until the potatoes are tender.

Step 4: Add in the corn and peas and simmer for another 5-10 minutes.

Step 5: Remove the bay leaves before serving. A warm grilled cheese sandwich on the side would make this a delicious, filling meal.

Cabbage Soup

Cabbage soup is jam packed with all kinds of nutrients! It’s great for when you’re sick, dieting, or need to power up for winter activities! This recipe will warm you through and through!


3 Tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
4 C. water
4 C. chicken broth
1 tsp. salt
½ tsp. pepper
½ head cabbage, chopped
1 (14 ½ oz.) can stewed tomatoes, drained and diced


Step 1: In a large stockpot, sauté the onion and garlic in the olive oil for about 5 minutes, or until the onions are translucent.

Step 2: Add all remaining ingredients, bring to a boil, reduce heat to a simmer, and cook for 30–40 minutes.

Taco Soup

Tacos you can eat with a spoon? Who could resist this? This recipe has the consistency of chili but it tastes like tacos instead. Enjoy!


1 lb. ground beef
1 onion, chopped
3 (15 ½ oz.) cans chili beans
1 (14 ½ oz.) can whole tomatoes, undrained
1 (14 ¼ oz.) can corn, undrained
1 (8 oz.) can tomato sauce
1 packet of taco seasonings
1½ C. water
Shredded cheddar cheese & tortilla chips for serving


Step 1: In a large saucepan, brown the ground beef and onions. Drain off the grease and return to the pan.

Step 2: Add in the chili beans, tomatoes, corn, tomato sauce, taco seasonings, and water. Bring to a boil, reduce heat to a simmer, and cook for 5 minutes.

Step 3: Serve with cheese and tortilla chips!

Loaded Potato Soup

Imagine a perfectly baked potato topped with all the yummy fixins in a bowl! A hearty soup that sticks with you and satisfies, this recipe is sure to give you the carbs you need for physical activities. And it tastes amazing too!


4 C. russet potatoes, peeled and diced
3 (14 oz.) cans chicken broth
1 can cream of chicken soup
1 tsp. onion powder
¼ tsp. ground pepper
1 (8 oz.) package cream cheese
Bacon, cheddar cheese, and chopped scallions for toppings


Step 1: Place the potatoes in the crockpot.

Step 2: In a bowl, combine the broth, soup, onion powder, and pepper, and stir well.

Step 3: Pour the mixture over the potatoes, and toss to coat.

Step 4: Cook on low for 6-8 hours, or until the potatoes are tender. Then add in the cream cheese, stirring until well blended and cheese is melted.

Step 5: Serve with bacon, cheese, and scallions as toppings. A side salad would go great with this soup!

Tortellini Soup

Tortellini is my favorite pasta! What's better than a noodle stuffed with cheese!?! This soup is a creamy bowl of deliciousness just waiting for you to dive in.


32 oz. chicken broth
9 oz. cheese-filled tortellini
1 ¼ C. cherry tomatoes, sliced in half
⅓ C. sun-dried tomato pesto
¼ C. heavy cream


Step 1: Place the chicken broth in a large pot and bring it to a boil.

Step 2: Add the tortellini and reduce heat to a simmer. Cook for 7 minutes or until tortellini is tender.

Step 3: Add the tomatoes and cook for about another minute or two so they soften.

Step 4: Stir in the pesto and heavy cream and continue to simmer until heated through. Serve with crusty bread and enjoy!

Broccoli Cheese Soup

Often ranking high on people's list of favorite soups, this Broccoli Cheese Soup is the perfect blend of cheesy, wholesome goodness. Get your spoons ready, you'll love this one!


3 C. broccoli florets
2 C. chicken broth
1 large onion, diced
1 C. shredded carrots
2 cloves garlic, minced
1 C. heavy cream
¼ C. all-purpose flour
¼ C. butter
½ tsp. garlic powder
½ tsp. onion powder
⅛ tsp. ground nutmeg
½ tsp. cayenne pepper
1 tsp. salt
½ tsp. black pepper
1 ½ C. cheddar cheese


Step 1: Chop the broccoli into bite-sized pieces.

Step 2: In a large pot, add broccoli, broth, onion, carrots, and garlic. Bring to a boil, stirring often, and let it boil for around 10 minutes.

Step 3: In a separate pot, add the butter and flour and heat over medium heat, whisking constantly until the mixture is smooth.

Step 4: Pour the broccoli mixture into the flour mixture and mix well.

Step 5: Add the heavy cream and heat on low uncovered until simmering.

Step 6: Add in garlic powder, onion powder, nutmeg, cayenne pepper, salt, black pepper, and 1 cup of the cheddar cheese. Bring back to a simmer and cook for 10 minutes, stirring often.

Step 7: Serve with the remaining cheddar cheese as a topping! Breadsticks or fruit would go well with this cheesy soup!

Split Pea Soup

Another soup that’s great for vegetarians or vegans is this split pea soup! All the healthy ingredients in this recipe are sure to give you a boost for an exhilarating outdoor adventure!


1 lb. dried split green peas
1 large leek
6 C. vegetable broth
3 celery stalks, diced
2 carrots, diced
1 clove garlic, minced
1 tsp. salt
½ tsp. black pepper
¼ C. fresh parsley
1 bay leaf


Step 1: Rinse the peas and place them in the crockpot.

Step 2: Remove the dark green part of the leek and clean the rest. Chop into bite-sized pieces and place in the crockpot.

Step 3: Place all remaining ingredients in the crock pot and give them a stir.

Step 4: Cook on low for 7-8 hours or on high for 3-4 hours. Remove the bay leaf before serving. Serve with a side salad or bread.

Steak and Potato Soup

If you’re a meat and potatoes kind of person, then you’re in for a treat. This is like a steak dinner in a bowl! Check it out.


20 oz. stew meat
¼ C. chopped onion
3 C. Yukon gold potatoes, cubed
4 C. beef broth
1 C. steak sauce
1 Tbsp. chili powder
1 tsp. ground cumin
½ tsp. cayenne pepper
2 Tbsp. parsley, minced


Step 1: Place everything in the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, or until meat and potatoes are tender. Serve with a side salad.

New England Clam Chowder

Of course we wouldn't publish this post without a chowder. So why not go out with a bang with this mouthwatering New England clam chowder? Dig in!!


4 slices of thick-cut bacon, cut into bite-sized pieces
3 C. clam juice
4 (6.5 oz.) cans of clams
1 small onion, diced
3 celery stalks, diced
2 cloves garlic, minced
⅓ C. flour
1 ½ lbs. red potatoes, diced
¼ tsp. dried thyme
2 bay leaves
2 Tbsp. minced parsley
1 C. heavy cream


Step 1: In a large stock pot, cook the bacon until it's crispy.

Step 2: Meanwhile, combine the clam juice and the liquid from the canned clams in a bowl, and set aside.

Step 3: Add the onions and celery to the bacon and cook until the onions are translucent. Then add the garlic and cook for around 30 seconds.

Step 4: Stir in the flour with the vegetables and bacon and cook until the flour is slightly browned.

Step 5: Slowly (because adding liquid to hot bacon grease is going to make it spatter), pour in the clam juice mixture, whisking as you go.

Step 6: Add in the potatoes, thyme, and bay leaves and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally, until the potatoes are tender.

Step 7: Stir in the remaining ingredients and heat for about 2-3 minutes, or until everything is heated through. Serve with warm, toasty bread!

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