This Slow Cooker Breakfast Soup is a warm hug in a bowl! Packed with eggs, veggies, and tasty spices, it’s perfect for a hearty morning meal without much fuss.
It’s so easy to make! I just toss everything in the slow cooker and forget about it. By the time I’m ready for breakfast, it’s all cozy and delicious. What a time saver! 😊
Key Ingredients & Substitutions
Bacon: This gives the soup a delicious smoky flavor. You can swap it for turkey bacon or leave it out entirely for a vegetarian option. Smoked sausage also works well if you’re looking for a different taste.
Potatoes: I recommend using Yukon Gold or red potatoes because they hold their shape and add creaminess. If you’re looking for a healthier option, you could use sweet potatoes or even cauliflower for a lower-carb version.
Mushrooms: Sliced button or cremini mushrooms add great texture. If you’re not a fan, feel free to skip them or substitute with zucchini for a different flavor.
Chicken Broth: Low sodium broth is best for controlling saltiness. You could use vegetable broth for a vegetarian soup or water if you don’t have broth on hand, just add more seasoning.
Eggs: The eggs add great protein and make the soup heartier. For a vegan version, consider adding silken tofu or chickpeas for extra protein.
How Do I Get Perfectly Cooked Eggs in My Soup?
Adding eggs to your soup can be tricky, but here’s how to get them just right. By creating small wells in the soup just before serving, you ensure the eggs cook evenly without overcooking.
- Crack each egg gently into the well you made in the soup.
- Cook covered on high for 12-15 minutes. This keeps the steam in, helping the eggs set while keeping the yolks a bit runny.
- Check them around the 10-minute mark to make sure they’re cooking to your liking!
Enjoy your Slow Cooker Breakfast Soup, and feel free to experiment with flavors and ingredients—you can’t go wrong!
Slow Cooker Breakfast Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 1 cup diced onion
- 1 cup diced bell peppers (red or mixed colors)
- 1 cup sliced mushrooms
- 2 cups diced potatoes (peeled or unpeeled)
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with juice
- 4 cups low sodium chicken broth
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 4 large eggs
For Garnish:
- Fresh chopped chives or parsley
- Optional: toast or crusty bread, for serving
How Much Time Will You Need?
This delicious breakfast soup requires about 15 minutes of prep time and then cooks in the slow cooker for 6-7 hours on low or 3-4 hours on high. Perfect for set-it-and-forget-it convenience!
Step-by-Step Instructions:
1. Cook the Bacon:
In a skillet over medium heat, cook the chopped bacon until it’s crispy. Once done, remove the bacon and drain it on paper towels. Be sure to leave about 1 tablespoon of bacon fat in the pan for flavor!
2. Sauté the Veggies:
In the same skillet, add the diced onions, bell peppers, and sliced mushrooms to the bacon fat. Sauté them until they are softened, which should take about 5 minutes. Add in the minced garlic and cook everything for another minute, stirring frequently.
3. Combine in the Slow Cooker:
Transfer the cooked bacon and sautéed vegetables to your slow cooker. Add the diced potatoes, canned tomatoes with juice, chicken broth, smoked paprika, salt, and black pepper. Give it a good stir to combine all the ingredients.
4. Let It Cook:
Cover your slow cooker and cook the soup on low for 6-7 hours or on high for 3-4 hours, until the potatoes are nice and tender.
5. Add the Eggs:
About 15 minutes before you’re ready to serve, carefully create four small wells in the soup and crack an egg into each well. This will cook the eggs right in the soup!
6. Finish Cooking the Eggs:
Cover the slow cooker and cook on high for another 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny, just how you like them!
7. Serve It Up:
Ladle the soup into bowls and garnish with freshly chopped chives or parsley for a pop of color and flavor. Enjoy it hot with some toast or crusty bread on the side for dipping!
Enjoy this hearty, flavorful breakfast soup that combines the comfort of eggs and veggies with smoky bacon goodness—perfect for a slow morning start!
Can I Use Turkey Bacon Instead of Regular Bacon?
Absolutely! Turkey bacon is a great substitute if you’re looking for a lower-fat option. Just keep in mind that it may not be as crispy as regular bacon, but it will still add a nice flavor to the soup.
Can I Make This Soup Vegetarian?
Yes, you can easily make this soup vegetarian by omitting the bacon and using vegetable broth instead of chicken broth. You can also add extra vegetables, like spinach or kale, for more nutrition!
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over low heat or in the microwave until heated through. If the soup thickens, you can add a splash of water or broth to loosen it up.
Can I Use Frozen Vegetables?
Yes, using frozen vegetables is a convenient option! Just make sure to add them to the slow cooker without thawing. The cooking time may need to be adjusted slightly, but they will cook just fine in the slow cooker.
