Crock Pot Vegetable Soup with Bacon

 4 thick-cut bacon slices, cut into 1/2 inch pieces

1 1/2 lbs 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 Tbsp minced garlic (from 3 garlic cloves)

1/2 tsp black pepper, plus more for garnish

1/4 tsp Kosher salt

3 cups chopped curly kale (from 1 bunch)

1 Tbsp fresh lemon juice (from 1 lemon)

fresh thyme leaves

1.  Cook bacon in microwave until crisp, Crumble bacon.

2.  Place potatoes, onion, carrots, beans, parsnips, celery, broth, garlic, pepper, salt, and bacon in a 5 to 6 quart crock pot.  Cover and cook on LOW until potatoes and beans are tender, 5 1/2 to 6 hours.

3.  Uncover and stir in kale.  Cook, uncovered, until kale is tender, about 2 minutes.  Stir in lemon juice.  Ladle soup into serving bowls, and garnish with black pepper and thyme leaves.

Serves 8