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Warm Up with Hearty Slow-Cooker Vegetable Soup.

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A cozy winter treat that packs a healthy punch.

With upcoming lows in the single digits, nothing says comfort food quite like a steaming bowl of warm soup. The rich aroma of simmering vegetables and the comforting warmth that spreads through your body with each spoonful make it the perfect antidote to chilly winter days. This hearty slow-cooker vegetable soup is not only delicious but also incredibly versatile and packed with nutrients.

Imagine this: a pot filled with a vibrant medley of colorful vegetables, simmering gently in a flavorful broth. Add in the convenience of a slow cooker, and you have a recipe that’s as effortless as it is delicious. This soup is a true crowd-pleaser, perfect for busy weeknights or cozy weekend gatherings. And with the flexibility to use whatever vegetables you have on hand, it’s a fantastic way to use up those lingering ingredients in your refrigerator.

This recipe features a secret ingredient that adds a depth of flavor: bacon! The smoky richness of the bacon enhances the broth while adding a touch of savory indulgence. Of course, you can easily adapt this recipe to suit your dietary needs by omitting the bacon and using vegetable broth instead.

Prep Time
15 mins		Cook Time
6 hours		Total Time
6 hours 15 mins

Servings: 8

Ingredients

  • 4 slices thick-cut bacon, cut into ½-inch pieces
  • 1 ½ lbs. baby Yukon Gold potatoes, halved
  • 1 cup sliced carrots
  • ¾ cup sliced parsnips
  • ¾ cup sliced celery
  • 1 ½ cups chopped yellow onion
  • 1 cup dried navy beans, rinsed and soaked
  • 6 cups chicken broth
  • 3 cups chopped kale, stems removed
  • 1 tbsp minced garlic
  • ½ tsp ground black pepper
  • ¼ tsp kosher salt
  • 1 tbsp fresh lemon juice
  • 2 bay leaves
  • Fresh thyme leaves (optional, for garnish)

Instructions

Prep the Bacon

Cook the bacon until crisp, according to package directions. Let it cool slightly, then crumble into small pieces.

Assemble the Soup

In a 5- to 6-quart slow cooker, combine the potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, salt, pepper, and crumbled bacon. Add in bay leaves. Stir to mix the ingredients evenly.

Slow Cook to Perfection

Cover the slow cooker and cook on LOW for 5 ½ to 6 hours, until the potatoes and beans are fork-tender.

Add the Finishing Touches

Uncover, remove the bay leaves, and stir in the chopped kale. Cook uncovered for 2 minutes, until the kale is wilted and tender. Stir in the lemon juice to brighten the flavors. 

Garnish and Serve

Ladle the soup into bowls and garnish with black pepper and fresh thyme leaves. Serve warm with crusty bread or your favorite side dish.

Tips

  • Make it Vegetarian: Skip the bacon and substitute vegetable broth for a plant-based option.
  • Add Protein: Would be great with chicken, ground turkey, or sausage
  • Boost the Heat: Add red pepper flakes or a dash of hot sauce for a spicier kick.
  • Customize Your Veggies: Bell peppers, zucchini, or butternut squash make great additions.
  • Pairings: For a heartier option, serve with garlic bread and a side salad
  • Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

This hearty slow-cooker vegetable soup is the perfect comfort food for chilly winter days. Its warm, comforting flavors and nourishing ingredients will leave you feeling satisfied and content. Packed with nutritious vegetables and flavorful broth, this soup is a wholesome and satisfying meal. Enjoy the simple pleasures of a homemade meal and savor the warmth of this delicious and healthy soup.

This recipe is a versatile canvas for your culinary creativity. Experiment with different vegetables, add your favorite protein sources, and adjust the spice level to suit your taste. Whether you’re enjoying it on a snowy evening or a brisk winter afternoon, this slow-cooker vegetable soup is sure to become a family favorite.

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