Slow Cooker Bean and Bacon Soup
Slow Cooker Bean and Bacon Soup is thick and creamy with loads and beans and smoky bacon, the perfect soup for those chilly days.
Servings 6
Calories 369kcal
Equipment
Ingredients
- 5 (15.5 ounce) can 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, but highly recommend
- 3 green onions just 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 the bay leaves, then remove 1 1/2 cups of the soup (see notes), place in a blender or food processor, and blend until smooth. Pour back into the soup to make it creamier.
- Serve it with some extra bacon, green onions on top, crackers or cornbread.
Video
Notes
Rinse dried beans and soak overnight, covered in water, then rinse again.
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 don't want to blend it, you can mix 3 tablespoons of cornstarch with 3 tablespoons of water and mix that into the soup to thicken it.
To freeze: Place in a freezer-safe container and freeze for up to 3 months.
Nutrition
Serving: 2cups | Calories: 369kcal | Carbohydrates: 20g | Protein: 27g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 56mg | Sodium: 806mg | Fiber: 4g | Sugar: 5g
