Bean and Bacon soup is hearty and filling, the perfect soup for a chilly fall night!
The cooler days are quickly approaching, and this Slow Cooker Bean and Bacon Soup is perfect for those chilly days. Campbell’s bean and bacon soup was my favorite as a kid, so you can imagine my excitement when I tasted this for the first time. I love making soups during the cold season, and curling up with a bowl in front of the wood stove. So cozy!!
This soup freezes well and is perfect for a quick lunch or dinner. It is super easy, about 15 minutes of prep time and then throw it in the slow cooker and leave it. This bean and bacon soup will definitely warm you up on a chilly day and your bellies will thank you.
Looking for more soup recipes?
- Chicken Enchilada Soup
- Ribeye Steak Chili
- Street Corn Chowder
- Loaded potato Soup
- Thick And Creamy New England Clam Chowder
Slow Cooker Bean and Bacon Soup
Ingredients
- 1 pound dried Great Northern Beans or 5 (15.5) cans small white beans drained
- 6 cups chicken stock
- 3 carrots diced
- 2 ribs celery diced
- 1 onion diced
- 4 cloves garlic minced
- 3/4 lb bacon cut into pieces
- 2 bay leaves
- 3 tablespoons tomato paste
- 2 drops liquid smoke optional
- 3 green onions just the green part
- salt and pepper to taste
- saltine crackers
Instructions
- Rinse dried beans and soak overnight covered in water. Drain beans and place in slow cooker.
- In a skillet or large pot, add bacon and cook until crispy, remove and set aside.
Add all the ingredients to the slow cooker, give it a good stir and cook 3-4 hours on high or 5-6 hours on low.
- Remove bay leaves, and using an immersion blender give the soup a few pulses just to make it more creamy. Or you can remove 1 1/2 cups of the soup and put it in a food processor or blender then add it back into the soup.
- Serve it with some extra bacon, and some green onions on top and a bunch of saltine crackers.
Recipe Notes
**add more stock if you want it to be thinner
Hello, what size can of beans for the small cans? I have 15.5 oz cans and am curious of how many to use. Thank you!
Yes the small 15.5 cans of beans 🙂
I only had chicken broth, hope it will work for me? It smells great so here’s hoping it taste great too. Maybe you could tell me the difference in CHICKEN BROTH AND CHICKEN STOCK.! THANK YOU TINA ELLISN ( ellisacres1@aol.com
Yes it will be fine 🙂 Chicken stock is made more from chicken bones and broth is made more from the meat. Hope it was delicious Tina!
Thank you getting back to me so quickly. The soup was delicious , my husband was a big fan of it. He said make it again. So thank you again. Tina Ellis
Woohoo Tina, so glad you both loved it 🙂
Do you drain the beans if using canned beans?
Yes April I always drain them But it really doesn’t matter. 🙂
Glad to get this recipe. I’ve never thought about using an Immersion blender with bean soup. Great idea! I wish you had the nutrition facts for the recipe though. I need to know the calories per serving.
Yes the immersion blender just thicken it up a bit. I’m sorry Karen but at this time I don’t add the nutritional facts. But you can use https://www.myfitnesspal.com/recipe/calculator to get you what you need. 🙂
Do I have to soak beans overnight? I really wanted to make this today.
Only if you use the dried beans. No need to soak the canned beans. I hope you love it Theresa! 🙂
Do you mean 2 ribs of celery?
Yes Erica 2 ribs of celery 🙂
Super easy – my house smells wonderful. I can’t wait to dig in.
Oh Yay Marc! It’s one of my favorites 🙂 I hope you enjoy!
I made this soup today. Absolutely delicious this is one recipe I will keep and make again
Even my husband enjoyed it
I had to add extra chicken broth as it was a bit thick
Oh I am so glad you loved it Margaret! Thank you for coming back and letting me know 🙂