515.5 cans small white beans drained (or 1 lb dried see notes)
6cupslow sodium chicken stock
1 1/2cupscarrots diced
1cupcelery diced
1cuponion diced
4clovesgarlic minced
3/4lbbacon cut into pieces
2bay leaves
3tablespoonstomato paste
2drops liquid smokeoptional
3green onionsjust the green part
salt and pepper to taste
Instructions
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.
Video
Notes
Rinse dried beans and soak overnight covered in water.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.Add more stock if you want it to be thinnerTo freeze: Place in a freezer-safe container and freeze for up to 3 months.