The Pioneer Woman Tasty Kitchen
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Naughty Pesto Vegetable Soup

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Level: Easy

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Description

Yes, I did use beef broth in this vegetable soup. Oh yeah, and bacon! But it’s healthy because it has a ton of vegetables.

Ingredients

  • 6 cans (14 1/2 Oz. Size) Beef Broth
  • 1-½ cup Leeks, Sliced Into Half-moons
  • 1 cup Carrots, Chopped
  • 1 cup Celery, Chopped
  • 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
  • 2 Tablespoons Italian Seasoning
  • Salt And Pepper, to taste
  • 2 teaspoons Worcestershire Sauce
  • 1 pound Cooked Bacon, Chopped
  • ½ cups Portobello Mushrooms, Chopped
  • ¼ cups Zucchini, Chopped
  • ¼ cups Yellow Zucchini, Chopped
  • 1 can (14 1/2 Oz. Size) White Cannellini Beans, Drained
  • 1 can (14 1/2 Oz. Size) Kidney Beans, Drained
  • FOR THE PESTO:
  • 1 cup Basil Leaves, Packed
  • 2 cloves Garlic
  • ¼ cups Parmesan Cheese, Grated
  • ¼ cups Olive Oil (add More As Needed)
  • Salt And Pepper, to taste

Preparation

1. Pour beef broth into slow cooker and put on highest setting (if your slow cooker settings are by hours, then use the least amount of hours). Throw in leeks, carrots, celery, diced tomatoes, Italian seasoning, salt and pepper and Worcestershire sauce. Stir a few times and then cover, let it cook for 3 hours.

2. Make the pesto mixture by placing basil leaves, garlic and Parmesan cheese in a food processor; slowly pour in olive oil as you pulse the mixture until smooth. Add salt and pepper, to taste. Put the pesto mixture in the refrigerator for now.

3. After slow cooker has been going for 3 hours, start cooking the chopped bacon in a medium skillet on medium-high until bacon is brown and crispy. Put bacon, mushrooms, zucchinis, beans, and pesto in and give a quick stir. Cover the soup and let it cook for another 45 minutes (still on the high setting).

This soup is great topped off with Parmesan. Enjoy!

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