Winter soups seem to be on our minds a little bit too much these days, but they have not made nearly enough appearances on our kitchen tables! The trouble with winter soups is that they can often be a bit ingredient-heavy and time-consuming to put together, and their long cooking processes can exacerbate our already overstretched heating bills during the wintertime. Now, we can alleviate the strain on both our wallets and our time by preparing this incredible recipe for bacon and white bean soup right here in our slow cookers.
We love the addition of fresh kale to this stunning soup, as it adds a fantastic texture to the dish and really complements the smokiness of the bacon. You can also opt to use baby spinach as your leafy green, or you can choose to leave them out altogether. This soup pairs beautifully with crusty, cheesy garlic bread (spoil yourself and try it with melted Gruyere cheese, you won't ever look back!)
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Pro tip: Always do your best to chop your vegetables uniformly, this will help to ensure that they all cook evenly. If you are not the biggest fan of beans, you can substitute the beans for 3 Yukon gold potatoes, finely chopped (into roughly bean-sized pieces).