This Slow Cooker Bean and Bacon Soup is a comforting, hearty dish packed with smoky bacon, tender white beans, and a blend of vegetables in a savory broth. Perfect for cold days or when you want a hands-off meal, this soup is easy to prepare and filled with wholesome ingredients. Letting it simmer in the slow cooker deepens the flavors, creating a satisfying soup that’s ideal for family dinners, meal prep, or cozy lunches. With simple ingredients and rich, smoky flavor, this soup is bound to become a family favorite.
Ingredients:
- 5 cans (15.5 oz each) small white beans, drained (or 1 lb dried beans, soaked overnight, 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, for added smoky flavor)
- 3 green onions, chopped (green parts only, for garnish)
- Salt and pepper, to taste
Instructions:
- Prepare the Ingredients: Begin by dicing the carrots, celery, onion, and bacon. Mince the garlic and set everything aside.
- Sauté the Bacon (Optional): For a deeper flavor, you can cook the bacon pieces in a skillet over medium heat until crispy. Drain excess grease, and then add the cooked bacon to the slow cooker. If skipping this step, simply add the raw bacon directly to the slow cooker.
- Add Ingredients to the Slow Cooker: Place the drained beans, chicken stock, carrots, celery, onion, garlic, bay leaves, tomato paste, and bacon into the slow cooker. Add salt and pepper to taste and, if desired, two drops of liquid smoke for extra smokiness.
- Cook the Soup: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the vegetables are tender and the flavors have melded together.
- Finish and Serve: Once the soup is done, taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves. Ladle the soup into bowls and garnish with chopped green onions.
Notes:
- Using Dried Beans: If using dried beans, soak them overnight or for at least 8 hours in water, then drain before adding to the slow cooker. This will help ensure they cook thoroughly in the soup.
- Additional Tips: If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup before serving.
Conclusion:
This Slow Cooker Bean and Bacon Soup is a warm, comforting dish that’s easy to prepare and packed with smoky, savory flavors. Perfect for busy days, the slow cooker does most of the work, creating a richly flavored soup that’s perfect for cozy meals. Serve with crusty bread or a side salad, and enjoy a bowl of this hearty, delicious soup that’s sure to become a family favorite.
Slow Cooker Bean and Bacon Soup
Ingredients
- 5 cans 15.5 oz each small white beans, drained (or 1 lb dried beans, soaked overnight, 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, for added smoky flavor
- 3 green onions chopped (green parts only, for garnish)
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Begin by dicing the carrots, celery, onion, and bacon. Mince the garlic and set everything aside.
- Sauté the Bacon (Optional): For a deeper flavor, you can cook the bacon pieces in a skillet over medium heat until crispy. Drain excess grease, and then add the cooked bacon to the slow cooker. If skipping this step, simply add the raw bacon directly to the slow cooker.
- Add Ingredients to the Slow Cooker: Place the drained beans, chicken stock, carrots, celery, onion, garlic, bay leaves, tomato paste, and bacon into the slow cooker. Add salt and pepper to taste and, if desired, two drops of liquid smoke for extra smokiness.
- Cook the Soup: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the vegetables are tender and the flavors have melded together.
- Finish and Serve: Once the soup is done, taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves. Ladle the soup into bowls and garnish with chopped green onions.