Vege and Bacon Soup
February 26, 2016
- Prep: 30 mins
- Cook: 4 hrs
-
30 mins
4 hrs
4 hrs 30 mins
- Yields: 5 bowls, plus enough for leftovers to freeze
Directions
11. Chop everything. Fry half of the bacon and save for later. Leave other half to add to slow cooker (SC)
22. Add everything into SC and put on high for 4 hours (or low for 8)
33. Once cooked, blitz all together while leaving some chunks of veges (we preferred that)
44. Sprinkle some fried, crunchy bacon on top, a dash of Parmesan and a bit of cracked chili.
5TOAST
61. Toast as many bread as you like until they are slightly brown.
72. Butter them, sprinkle garlic granules and Parmesan on top and grill for 10 mins.
8Enjoy!
9You can add and take away whatever veges you want but I just added what was in the fridge.
Submitted by Margo Wright
4 Reviews
Mel
April 24, 2022
Can I ask if you used the amount of cayenne pepper suggested?
I used a little bit less than the recipe states and it’s way too spicy for me.
Emma-May Palmer
April 16, 2016
Next time I’ll use half, as it didn’t all fit in my 6L slow cooker. Made a lot of lunches though and has a nice taste.
Bernadette Mauro
March 5, 2016
Amazing!! I am not a soup person but this is so good! Thick and full of flavour. Will definitely make it again.
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Paulene @ Slow Cooker Central
April 25, 2022
That must be how Margo likes hers, but you could definitely reduce it further to suit your tastes Mel 🙂