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 woodstove. 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
Bean and Bacon soup is hearty and filling, the perfect soup for a chilly fall night!
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 the slow cooker.
- In a skillet or large pot, add bacon and cook until crispy, remove and set aside.
- Add the chicken stock, carrots, celery, onions, garlic, cooked bacon, bay leaf, tomato paste, and liquid smoke 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.
Notes
**add more stock if you want it to be thinner
Nutrition Information
Yield
6Serving Size
1 gramsAmount Per Serving Calories 514Total Fat 23gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 63mgSodium 1389mgCarbohydrates 40gFiber 9gSugar 7gProtein 36g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
On the lowest temperature setting for 2-3 hours.
I don’t use a slow cooker anymore because food comes out flavorless. If I wanted to just simmer this in a cast iron pot, how long would it need? Thank you!
You just need to cook it longer. Every slow cooker can cook slightly differently just the ovens. Put it back in the slow cooker and cook on high for 1-2 hours that should do it.