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–+ servings
Slow-Cooker Vegetable Soup

Hearty Slow-Cooker Vegetable Soup for Cozy Nights

A comforting Slow-Cooker Vegetable Soup filled with hearty vegetables, tender beans, and smoky bacon, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices thick-cut bacon consider using turkey bacon for a lighter option
  • 2 cups baby Yukon Gold potatoes substitute with red potatoes if preferred
  • 1 cup yellow onions avoid strong varieties like red
  • 1 cup carrot slices can replace with parsnips for different flavor
  • 1 cup dried navy beans soak overnight or add canned beans in the last hour
  • 1 cup parsnip slices can swap for additional carrots
  • 1 cup celery fennel can be used for a different aroma
  • 2 cloves minced garlic fresh is best, but powdered can substitute in a pinch
  • 1 teaspoon black pepper adjust to taste
  • 1 teaspoon kosher salt sea salt could also be used
  • 6 cups chicken broth vegetable broth works for a vegan version
For the Greens
  • 2 cups curly kale use spinach or Swiss chard as alternatives
  • 2 tablespoon fresh lemon juice a splash of vinegar can provide similar acidity
  • 2 tablespoon fresh thyme leaves substitute with dried thyme, though use lesser amounts

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Start by microwaving thick-cut bacon on a plate lined with paper towels for about 3-4 minutes until crispy. Crumble the bacon into bite-sized pieces.
  2. In a 6-quart slow cooker, combine diced baby Yukon Gold potatoes, chopped yellow onions, carrot slices, soaked dried navy beans, parsnip slices, and chopped celery. Add the crumbled bacon, minced garlic, black pepper, and kosher salt for flavor. Pour in chicken broth and stir to mix.
  3. Cover the slow cooker and set it to LOW heat. Cook for 5 ½ to 6 hours until the potatoes and beans are fork-tender.
  4. Uncover the slow cooker and stir in chopped curly kale. Cook uncovered for about 2 more minutes until the kale wilts.
  5. Before serving, add a splash of fresh lemon juice. Stir well and garnish with black pepper and fresh thyme leaves. Serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 780mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1300IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

This soup is easily customizable with seasonal vegetables and is perfect for meal prep.

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