Ingredients5 h 20 m servings 158 cals
- Process cabbage, chard, kale, green onions, bell pepper, carrot, and celery in a food processor until finely chopped; transfer to a slow cooker. Add chicken bouillon, bacon, marjoram, parsley, and sage. Pour enough water over the ingredients to fill slow cooker to the brim of the crock.
- Cook on High for 5 hours.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 158 calories; 10.6 g fat; 11.6 g carbohydrates; 5.7 g protein; 16 mg cholesterol; 877 mg sodium. Full nutrition
ReviewsRead all reviews 3
I followed the recipe to the letter, except I shredded the cabbage while processing the other veggies finely. The soup was fantastic, though three bouillon cubes were not enough to salt that mu...
I had the soup vegetarian without a processor and it turned out great. Note I added salt and pepper and added onion powder to the ingredients. I made it vegetarian using fake bacon and not chick...