Slow Cooker Creamy Bacon and White Bean Soup
Ingredients:
- 6 slices of bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley (optional)
Directions:
- Cook Bacon:
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the skillet.
- Sauté Vegetables:
- Add the chopped onion, garlic, carrots, and celery to the skillet with the bacon fat. Cook until the vegetables are softened, about 5-7 minutes.
- Transfer to Slow Cooker:
- Transfer the cooked vegetables and bacon to your slow cooker.
- Add Broth and Beans:
- Add the chicken broth, white beans, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors are well combined.
- Add Cream:
- About 30 minutes before serving, stir in the heavy cream and let it heat through.
- Final Touches:
- Remove the bay leaf, taste, and adjust seasoning if needed.
- Serve:
- Serve hot, optionally garnished with fresh parsley.
Nutritional Information (per serving, assuming 6 servings):
- Calories: 400
- Protein: 14 g
- Carbohydrates: 30 g
- Fat: 24 g
- Saturated Fat: 10 g
- Fiber: 8 g
- Sugar: 5 g
- Sodium: 1,200 mg
Variations & Tips:
- Lighter Version: Substitute heavy cream with half-and-half or whole milk.
- For Picky Eaters: Puree some of the soup to make it smoother and hide the vegetables.
- Vegetarian Option: Omit bacon and use vegetable broth.
- Extra Nutrients: Add a handful of spinach or kale just before serving.
Feel free to adjust the seasoning and ingredients to your taste. Enjoy your comforting soup! 🍲