30 minutes prep + 8 hours
1 pound bag 16 Bean Blend (Found with the dried beans at your local supermarket.)
1 cup chopped carrot
1 cup chopped celery
1 small onion, diced
1 14.5 oz. can diced tomatoes
1 Tbsp. minced garlic
2 tsp. dry oregano
2 tsp. dry thyme
8 cups chicken stock (Vegetable stock also works well.)
1 pound bacon
1 cup sour cream (Plain Greek yogurt is also great.)
1-2 avocadoes, sliced
Place 16 bean blend, carrots, celery, onions, tomatoes, garlic, oregano, thyme and chicken stock in a slow cooker. Cover and cook on low heat for 8 hours.
When ready to serve, preheat oven to 365 degrees. Place a cooking rack on a large cookie sheet. Arrange sliced bacon atop cooking rack. Bake bacon for 20 minutes until crisp. Remove from oven and drain on paper towels.
Serve soup topped with 2 slices of crisp bacon, 1 Tbsp. sour cream and 1-2 slices fresh avocado.