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
- 1 pound dried Great Northern Beans (or 4 cans small white beans)
- 6 cups chicken stock
- 3 carrots diced
- 2 stalks celery diced
- 1 onion diced
- 4 cloves garlic minced
- ¾ 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
- 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 4-6 hours on high or 6-8 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 1½ 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.
- **add more stock if you want it to be thinner