Slow-Cooker Vegetable Soup with Bacon | Southern Living

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4 thick-cut bacon slices, cut into 1⁄2-inch pieces; 1 1/2 pounds baby Yukon Gold potatoes, halved; 1 1/2 cups chopped yellow onion (from 1 medium onion); 1 cup 1⁄4-inch-thick carrot slices (from 3 medium carrots); 1 cup dried navy beans; 3/4 cup 1⁄4-inch-thick parsnip slices (from 2 medium parsnips); 3/4 cup 1⁄4-inch-thick celery slices (from 2 stalks); 6 cups chicken broth; 1 tablespoon minced garlic (from 3 garlic cloves); 1/2 teaspoon black pepper, plus more for garnish; 1/4 teaspoon kosher salt; 3 cups chopped curly kale (from 1 bunch); 1 tablespoon fresh lemon juice (from 1 lemon); Fresh thyme leaves

Packed with veggies and flavored with a little bacon, this recipe will warm you up on a chilly day.

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