Ingredients
- 1 onion , minced
- 6 garlic cloves , minced
- 1 tablespoon vegetable oil
- 2 teaspoons minced fresh thyme (or 1/2 t. dried)
- 6 cups low sodium chicken broth
- 12 ounces white mushrooms , quartered
- 1 1/4 cups fifteen-bean soup mix (flavoring packet discarded, picked over, pre-soaked overnight, drained)
- 4 ounces bacon (about 4 slices)
- 1/2 ounce dried porcini mushrooms , rinsed and minced
- 2 bay leaves
- 8 ounces swiss chard , stemmed and leaves sliced 1/2 inch thick
- 1 (14 1/2 ounce) can whole tomatoes , drained and chopped medium
- salt
- pepper
Directions
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Microwave onion, garlic, oil, and thyme in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
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Stir broth, white mushrooms, soaked beans, bacon, porcini mushrooms, and bay leaves into slow cooker.
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Cover and cook until beans are tender, 9-11 hours on LOW or 5-7 hours on HIGH.
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Let soup settle for 5 minutes, then remove fat from surface using large spoon.
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Discard bacon and bay leaves.
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Stir in chard and tomatoes, cover, and cook on HIGH until chard is tender, 20-30 minutes.
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Season with salt and pepper to taste and serve.