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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.
Course
Soup
Cuisine
American
Keyword
bacon, beans, carrots
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
8
hours
hours
15
minutes
minutes
Servings
6
Calories
50
kcal
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.
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.
Nutrition
Calories:
50
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
0.3
g
|
Saturated Fat:
0.04
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
84
mg
|
Potassium:
390
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
20381
IU
|
Vitamin C:
7
mg
|
Calcium:
40
mg
|
Iron:
0.4
mg