I tried a new vegetable soup and cooked it the best way-in a slow cooker (crock pot). What I like about this soup is that it is easy to put together and then just let it cook. You don’t feel guilty about having a second bowl because it’s filled with delicious vegetables! Enjoy!
A great recipe for these cold winter days!
#southernliving
Ingredients:
4 thick-cut bacon slices, cut into ½-inch pieces
1 ½ pounds baby Yukon Gold potatoes, halved
1 medium onion, chopped
3 medium carrots cut ¼-inch thick slices
1 cup dry navy beans
2 medium parsnips cut ¼-inch thick slices
2 celery stalks cut ¼-inch thick slices
6 cups chicken broth
1 tablespoon minced garlic
½ teaspoon black pepper
¼ teaspoon salt
3 cups chopped curly kale (1 bunch)
1 tablespoon lemon juice
Directions:
Cook and crumble bacon.
Place potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, pepper, salt, kale, lemon juice, and bacon in a 5 to 6-quart slow cooker. Cover and cook on low until potatoes and beans are tender, 5 ½ – 6 hours.
Yummy!
