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.
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.
I’m not sure what I did wrong, but I soaked the beans for about 12 hours and then cooked it on low in the slow cooker for 6 hours and the beans were still pretty firm 🙁
The flavor of the soup was great, but we just couldn’t eat it because of the texture of the beans.
Making this tomorrow. I'm going to add 1/2 cup diced ham as well. My husband loves Campbell's Bean With Bacon soup and I'm sure he will love this even more!
I've never used that product before so I really can't say for sure. I would say tasting as you go would be your best bet 🙂
I have Hurst’s Hambeens that includes a seasoning packet. I plan on just adding that along with all of the other ingredients listed in your recipe. Will that be ok or should I eliminate any of the ingredients?
Wow!! Thank you Jim, great tips also 🙂
Hi Wendy
I have been following your site for sometime and have tried a few of your recipes. All were great. When I came upon this one, it kinda took me back to childhood and my Oma making this dish. Thank you. I made only one change to your recipe, even though only optional, I didn’t use the liquid smoke. Instead I added a smoked pork hock. I got that smoky taste and an extra bite with the pork hock once I chopped it up and added it back in. 5 stars!!!!
Yay Vance! I 100% agree with you that it tastes better the next day. Thanks for the great review 🙂
Made this recently and it was amazing. I recommend making it and letting it rest a couple days. I know it's tough but, it tastes sooo much better after a couple days! As a former fan of Campbells (original) bean and bacon soup this was a blast from the past because it's dead on prefect if not better! I'll definitely be making this one often! Thank You!
Absolutely LaDonna!
Can I use Navy beans instead?
Yes you add it to the slow cooker. There is a video in the post for reference 🙂
Hi
Do you put bacon in the slow cooker? During the beaking? or beafore eating?
Thanks and excuse my english
Yay Rebecca! So happy your hubby loved it. 🙂
This is my second time in a week making this soup. My husband can't get enough of it!
Oscar Mayer makes low sodium bacon you could use.
I am on a low salt diet. What can I do about bacon?
Yes, it will be fine.
This recipe looks delicious! I want to try it, but cannot have tomato. If I omit the tomato paste, will the recipe still be alright?
Add all of the ingredients into the slow cooker. There is a video to watch if needed.
Ham is delicious in this recipe Lisa 🙂
If I use ham instead of bacon, would it be similar to a ham and bean soup? Or do you have an easy recipe for that?
Do you put the bacon in the soup while its cooking or just on top
Just follow the recipe as directed. Set your oven to 200 degrees for low or 300 for high
If I want to do this Recipe in a Dutch oven, how should I cook it?
Sure, but they may take just a bit longer to cook and become soft.
Can I use dry pinto beanns?
Yay Jeanne! I'm so glad everyone loved it 🙂
I made this for my daughter family we all loved it, filling and yummy.
Yay Jenni, it is just a simple comforting delicious soup. So glad you loved it. Thanks for the great review 🙂
I have no idea what made this soup so special, but it was friggin amazing! So comforting and filling! I used dry beans, and for the chicken stock, I used Better Than Bouillon chicken flavor, then I cooked it on High in the slow cooker for 5 hours. I think it would also be awesome in an Instant Pot. Guess I’m gonna have to buy one. 😉
Thanks Dave! I'm so glad you loved it, thanks for the great review 🙂
Amazing recipe. Very easy and flavorful!
Yes the small 15.5 cans of beans 🙂
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!
Woohoo Tina, so glad you both loved it 🙂
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
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!
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 April I always drain them But it really doesn't matter. 🙂
Do you drain the beans if using canned beans?
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. 🙂
Only if you use the dried beans. No need to soak the canned beans. I hope you love it Theresa! 🙂
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.
Do I have to soak beans overnight? I really wanted to make this today.
Yes Erica 2 ribs of celery 🙂
Do you mean 2 ribs of celery?
Oh Yay Marc! It's one of my favorites 🙂 I hope you enjoy!
Super easy - my house smells wonderful. I can't wait to dig in.
Oh I am so glad you loved it Margaret! Thank you for coming back and letting me know 🙂
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