Ingredients5 h 20 m servings 158
- 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 11.6 5.7 16 877 Full nutrition
ReviewsRead all reviews 4
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 made some serious changes, two of which were not good. I am assuming that had I followed the recipe exactly, it would have been 4 stars. The version I made was probably 3 stars. The day I made...
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...