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Slow-Cooker Vegetable Soup Recipe

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4.9 from 717 reviews

A hearty and wholesome Slow-Cooker Vegetable Soup loaded with nutritious vegetables, tender navy beans, and savory bacon, slow-cooked to perfection. This comforting soup combines potatoes, carrots, parsnips, celery, kale, and flavorful broth, finished with a splash of fresh lemon juice and garnished with thyme for a satisfying meal perfect for any day.

Ingredients

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Meat

  • 4 thick-cut bacon slices, cut into 1/2-in. pieces

Vegetables

  • 1 1/2 lbs. baby Yukon Gold potatoes, halved
  • 1 1/2 cups chopped yellow onion (from 1 medium onion)
  • 1 cup 1/4-inch-thick carrot slices (from 3 medium carrots)
  • 3/4 cup 1/4-in.-thick parsnip slices (from 2 medium parsnips)
  • 3/4 cup 1/4-in.-thick celery slices (from 2 stalks)
  • 3 cups chopped curly kale (from 1 bunch)
  • 1 Tbsp. minced garlic (from 3 garlic cloves)

Legumes and Broth

  • 1 cup dried navy beans
  • 6 cups chicken broth

Seasonings

  • 1/2 tsp. black pepper, plus more for garnish
  • 1/4 tsp. kosher salt
  • 1 Tbsp. fresh lemon juice (from 1 lemon)
  • Fresh thyme leaves for garnish

Instructions

  1. Cook and crumble bacon: Cook the thick-cut bacon slices in the microwave according to the package directions until crisp. Once cooked, crumble the bacon into small pieces and set aside.
  2. Add vegetables and beans to slow cooker: In a 5- to 6-quart slow cooker, combine the halved Yukon Gold potatoes, chopped yellow onion, carrot slices, dried navy beans, parsnip slices, celery slices, chicken broth, minced garlic, black pepper, kosher salt, and the crumbled bacon. Stir gently to mix all ingredients.
  3. Cook soup: Cover the slow cooker and cook the soup on LOW for 5 1/2 to 6 hours, or until the potatoes and beans are tender and fully cooked.
  4. Add kale and lemon juice: Remove the cover and stir in the chopped curly kale. Continue cooking uncovered for an additional 2 minutes, or until the kale is tender. Stir in the fresh lemon juice to brighten the flavors.
  5. Garnish and serve: Ladle the hot soup into serving bowls and garnish with freshly ground black pepper and fresh thyme leaves. Serve warm and enjoy your comforting slow-cooked vegetable soup.

Notes

  • To save time, you can cook the bacon using a skillet on the stovetop instead of the microwave.
  • Soaking the dried navy beans overnight can help reduce cooking time and improve texture.
  • Feel free to substitute kale with other leafy greens like Swiss chard or spinach if preferred.
  • If you desire a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
  • The lemon juice added at the end brightens the soup and balances the flavors; do not skip this step.

Find it online: https://yummelle.com/slow-cooker-vegetable-soup-recipe/