Slow Cooker Bean and Bacon Soup

When the chilly winds start to blow, there's nothing quite like a comforting bowl of bean and bacon soup. It's a classic dish that warms the heart and fills the belly. The best part? With a slow cooker, it becomes a no-fuss meal, giving you a deliciously rich and savory soup that’s been simmering and melding flavors all day long.

Whether you're craving a trip down memory lane or just a hearty soup to stave off the cold, this slow cooker bean and bacon soup is your answer.

Why This Recipe Works

Depth of Flavor: Slow cooking is all about maximizing flavors, and this bean and bacon soup is no exception. The hours of simmering allow the beans to become perfectly tender and soak up all the wonderful flavors of the bacon and other ingredients. Every spoonful is a delightful combination of smoky bacon, soft beans, and aromatic herbs.

Ease and Convenience: One of the greatest advantages of using a slow cooker is the 'set it and forget it' aspect. This recipe takes away the constant need to watch over a boiling pot or worry about things overcooking. Simply prep your ingredients, toss them in, and let the slow cooker work its magic. What you get at the end of the day is a soup that tastes like it's been slaved over, without all the hassle. Making this recipe ideal for busy weekdays, lazy weekends, or any time you want a stress-free yet delectable meal.

Ingredients

Beans - Dried beans are the foundation of the soup. They absorb flavor and provide texture. Substitute: Canned beans, but they may soften more quickly.

Bacon - Adds smokiness and depth. Cut into small pieces. Substitute: Ham or turkey bacon for a different flavor.

Onions - Gives sweetness and depth to the soup. Substitute: Leeks or shallots can be used.

Carrots - They provide sweetness and color. Substitute: Parsnips or sweet potatoes.

Broth - Liquid base of the soup. Use chicken, vegetable, or beef. Substitute: Water with bouillon cubes or stock concentrate.

Tips

  • If using dried beans, soak them overnight for faster cooking and easier digestion.
  • Sauté bacon until it's crispy to extract maximum flavor.
  • Add a bay leaf or two for additional depth in taste.
  • If the soup is too thick, add more broth or water to achieve desired consistency.
  • For a creamy texture, blend a portion of the cooked beans and then mix them back into the soup.

How to Serve

Bean and bacon soup is a hearty dish that's both comforting and filling. It embodies warmth, making it perfect for cold days or whenever you need a taste of home.

  • Serve it with crusty bread or garlic toast on the side to soak up the flavorful broth.
  • For a healthier touch, complement the soup with a side salad of mixed greens and vinaigrette.
  • Consider topping the soup with grated cheese, fresh herbs, or a dollop of sour cream to enhance its richness.

Similar Recipes

Slow Cooker Potato Soup

Beef Barley Soup

Instant Pot Baked Potato Soup

Slow Cooker Bean and Bacon Soup

A comforting slow cooker bean and bacon soup, perfect for chilly days. Packed with rich flavors and served best with crusty bread.
4.25 from 12 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: bacon, beans, carrots
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 8 hours 15 minutes
Servings: 6
Author: Corrie

Ingredients

  • 1 pound of dried beans soaked overnight
  • ½ pound of bacon cut into small pieces
  • 1 large onion diced
  • 2 carrots sliced
  • 6 cups of broth chicken, vegetable, or beef

Instructions

  • In a large skillet, sauté bacon until crispy. Remove bacon but keep the rendered fat.
  • In the same skillet with bacon fat, sauté onions and carrots until softened.
  • Transfer onions, carrots, and bacon to the slow cooker.
  • Add soaked beans and broth.
  • Cook on low for 6-8 hours or until beans are tender.
  • Before serving, season with salt and pepper to taste.

Nutrition

Calories: 50kcal Carbohydrates: 12g Protein: 1g Fat: 0.3g Saturated Fat: 0.04g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.01g Sodium: 84mg Potassium: 390mg Fiber: 3g Sugar: 6g Vitamin A: 20381IU Vitamin C: 7mg Calcium: 40mg Iron: 0.4mg

Notes

  • If using dried beans, soak them overnight for faster cooking and easier digestion.
  • Sauté bacon until it's crispy to extract maximum flavor.
  • Add a bay leaf or two for additional depth in taste.
  • If the soup is too thick, add more broth or water to achieve desired consistency.
  • For a creamy texture, blend a portion of the cooked beans and then mix them back into the soup.
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating