Slow Cooker Bean and Bacon Soup is thick and creamy with loads and beans and smoky bacon, the perfect soup for those chilly days.
We may earn a small commission for purchases made through links in this post. Read our disclosure policy here.
Slow Cooker Bean and Bacon Soup is perfect for those cold winter nights like my Loaded Potato Soup Recipe or a creamy soup like my Chicken Pot Pie Soup. This bean and bacon soup will definitely warm you up on a chilly day like my Sausage and Three Bean Soup and your bellies will thank you. I like to serve it with a side of my No Knead Artisan Bread or Skillet Cornbread for a perfect meal.
Why this recipe works
This bean and bacon soup is a hearty meal that uses minimal ingredients. Super easy, about 15 minutes of prep time, and then throw it in the slow cooker and leave it. I love crock pot soup recipes, you can throw everything in the crockpot in the morning and dinner will be ready and waiting for you. This bean soup recipe freezes really well and is perfect for a quick and easy lunch or dinner.
- Beans: Navy beans or small white beans or dried great northern beans
- Bacon: I like to use smoky bacon.
- Liquid smoke: This is optional but does add a nice smoky flavor like the original Campbell Soup.
- Chicken stock: or chicken broth.
- Tomato paste: You can use 1/2 cup tomato sauce in a pinch.
How to make Slow Cooker Bean and Bacon Soup
- Step 1: Heat a large skillet on medium-high heat and add the diced bacon.
- Step 2: Cook the bacon until crispy and remove with a slotted spoon to paper towels to drain.
- Step 3: Add all the ingredients to a slow cooker and cook.
- Step 4: Discard the bay leaves and add 1 1/2 cups of the soup to a blender and pulse then add back into the soup
- Add a ham hock to the slow cooker bean soup instead of bacon.
- The liquid smoke is optional but adds a great smoky flavor to the soup.
- If you have leftover tomato paste, just add it to a ziplock freezer bag and freeze it for more delicious soups.
- If you're using dried beans I recommend soaking them overnight or it will take them much longer to cook.
Yes, this soup freezes beautifully! place in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight and heat in the microwave or a saucepan on the stovetop until heated through for a quick and easy dinner on a cold day.
Yes, you can if you prefer a softer texture of bacon or simply don't have to time to cook it beforehand. But I prefer the crispy bacon texture to this soup.
Yes, heat a large pot on medium heat and cook the bacon until crispy. Remove to a paper towel and drain the fat. Add the rest of the ingredients to the pot and cook on low for 2-3 hours unless you're using dry beans then it will have to simmer for 3-4 hours or until tender.
By blending 1 1/2 cups in a food processor, blender, or immersion blender you will get a thicker soup. You could also make a cornstarch slurry and thicken it that way.
Slow Cooker Bean and Bacon Soup
- 5 15.5 cans small white beans drained (or 1 lb dried see notes)
- 6 cups low sodium chicken stock
- 1 1/2 cups carrots diced
- 1 cup celery diced
- 1 cup 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
- In a skillet or large pot, add bacon and cook until crispy, remove, and set aside.
- Add the canned beans, 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 remove 1 1/2 cups of the soup and place in a blender or food processor and blend until smooth, pour back into the soup to make it more creamy.
- Serve it with some extra bacon, green onions on top, crackers or cornbread.