Slow Cooker Bean with Bacon Soup

This slow cooker bean with bacon soup is a big bowl of comfort that takes almost no effort. It’s the perfect meal to warm you up from the inside out on a cold winter day.

A Favorite Soup of Mine Growing Up

When I was growing up one of my favorite things to eat for lunch was a can of Campbell’s bean with bacon soup. I’m talking about the cheap, condensed red can of soup, do you remember that one?

I simply couldn’t get enough of it. And, my Mom must have known because we always seemed to have a can or two on hand.

So Simple and Easy to Make

It’s been a long time since I last ate my beloved bean-with-bacon-soup-from-the-can, but it still has a warm spot in my heart. I can move on though.

That’s because this slow cooker bean with bacon soup reminds me of eating that long ago soup. But, tastes so much better and is almost as easy as heating up the can.

This soup only takes about 15 minutes of hands-on time and then the slow cooker does all of the work for you. When the soup is done, you puree it with an immersion blender, potato masher or regular blender, just enough to thicken the broth. Then you’re ready to dig in and devour a big bowl of this comfort food classic.

More Recipes Using Beans

• Slow Cooker Baked Beans
• Black Bean and Corn Salad
• Roasted Cornish Game Hens with White Bean Ragout
• Slow Cooker Ham Bone and Navy Bean Soup
• Mexican Bean Dip

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Yield: 8

Slow Cooker Bean with Bacon Soup

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This slow cooker bean with bacon soup is a big bowl of comfort that takes almost no effort. It’s the perfect meal to warm you up from the inside out on a cold winter day.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

• 12 oz bacon, chopped
• 1 lb dried navy beans
• 1 medium onion, chopped
• 3 medium carrots, peeled and diced
• 3 medium celery ribs, diced
• 3 large cloves garlic, minced
• 4 cups beef stock
• 5 cups chicken stock
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 bay leaves
• several sprigs of fresh thyme
• several sprigs of fresh parsley

Instructions

1. Cook bacon in a skillet over medium heat, until crispy.
2. Remove bacon from pan and drain on paper towels.
3. Reserve 2 tbsp bacon fat.
4. Combine all ingredients, including cooked bacon and fat, in a slow cooker.
5. Cook on low for 8-10 hours, until beans are tender.
6. With an immersion blender, semi-puree the soup just enough to thicken the broth, but making sure to leave it chunky.
7. Alternatively, remove about 3 cups of the soup and puree in a blender.

Notes

• A potato masher also works well to thicken the soup at the end.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 365Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 1628mgCarbohydrates: 26gFiber: 7gSugar: 5gProtein: 26g

ENJOY!

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