5 Comments
This post may contain affiliate links. Please read our disclosure policy.
Turn dried navy beans into a deliciously wholesome meal with this Slow Cooker Beer and Bacon Bean Soup recipe. In addition to the beans, all you’ll need are just a few pantry staples like chicken broth, veggies, seasonings, and of course – beer!
If you want to skip the beer, try my Campbell’s copycat Slow Cooker Bean and Bacon Soup.
Table of Contents
Why This Beer and Bacon Bean Soup Recipe Works
Cooking up a good pot of beans is pretty easy; however, there are times when you may want to add extra flavor and heartiness. This bean soup recipe gives you just that thanks to the celery, onion, carrots, and bacon. The Italian seasoning and bay leaves add a kick of flavor while the broth and beer enhance everything altogether.
This is a delicious meal that can be enjoyed as is or be paired alongside other main course meals of your choice. With easy prep and quick cooking time, beer and bacon bean soup is ideal for busy weekdays and weekends. Another recipe that we love using beer is in my slow cooker beer cheese soup.
Recipe Ingredients
- Dried Navy Beans: Soaking the beans before cooking isn’t necessary; however, it can help soften them and reduce cooking time. (these are the same beans we use in Slow Cooker Ham and Beans)
- Chicken Broth: Creates a delicious soup base.
- Beer: I recommend a pilsner like Bud Light or Coors light. The alcohol content will cook out and leave the flavor enhancing attributes behind.
- Veggies: White onion, celery, and carrots are diced to bite-size pieces.
- Bacon: Adds a nice flavor.
- Seasonings: Italian seasoning, black pepper, and a couple of bay leaves are all you need to help flavor the navy beans.
Step-by-Step
Step One – Add the cooked and chopped bacon, beans, vegetables and seasonings to the slow cooker.
Step Two – Pour over the chicken broth and beer. Stir until well combined.
Step Three – Cover and cook on HIGH for 5 hours or until the beans or tender.
Step Four – When the cooking time is up remove about a cup of the beans into a bowl and mash with a fork or potato masher. Add back to the slow cooker. Doing this adds some creaminess to the beans since the slow cooker doesn’t boil the beans and they don’t break apart like stove top cook
Step Five – Stir and add salt to taste. Serve and enjoy!
How to Serve
- Serve a bowl of beans as is along with a hearty piece of homemade cornbread.
- You can also add toppings like extra crumbles of bacon, fresh cilantro or parsley, pickled onions, or chow chow (a tomato relish).
- Cracker are always a great choice for a bean soup! Saltines, oyster crackers or Ritz!
- Some people enjoy a touch of sour cream and/or a shake of hot sauce on top of bean soup.
Recipe FAQs
Store any remaining bean soup in an airtight container and keep in the fridge for up to 4 days. Reheat on the stove over medium heat until warmed throughout.
You can add red pepper flakes, diced jalapenos (keep the seeds for even more spice), or a few dashes of hot sauce before cooking for a spicy bean soup.
Chicken broth does taste best for this recipe but vegetable broth can be used instead.
Although you can freeze this recipe, it will keep for about 2-3 months before the texture and taste will begin to change. If you’re planning to freeze it, consider undercooking the beans just a bit.
More Slow Cooker Bean Recipes
Slow Cooker Beer and Bacon Bean Soup
Ingredients
- 1 lb. sliced bacon
- 1 lb. dried navy beans
- 1 white onion, diced
- 1 cup diced carrots, (I used 1 very large carrot)
- 1 cup diced celery, (I used 2 celery ribs)
- 1 tsp. Italian seasoning, (sometimes called Italian herb blend)
- 1/4 tsp. ground black pepper
- 2 bay leaves
- 7 cups chicken broth
- 12 oz. can beer, such as pilsner, bud light or coors light
Wait to add:
- salt to taste
Instructions
- Slice the bacon in 1/2 inch pieces. Add the bacon to a hot skillet set to medium high heat. Cook until crisp. Drain off fat and let drain on a paper towel.
- Add the bacon, beans, vegetables and seasonings to the slow cooker.
- Pour over the chicken broth and beer.
- Stir.
- Cook on HIGH for 5 hours or until the beans or tender.
- When the cooking time is up remove about a cup of the beans into a bowl and mash with a fork or potato masher. Add back to the slow cooker. Doing this adds some creaminess to the beans since the slow cooker doesn't boil the beans and they don't break apart like stove top cook
- Stir and add salt to taste.
- Serve and enjoy!
Sarah’s Notes
- Store any remaining bean soup in an airtight container and keep in the fridge for up to 4 days. Reheat on the stove over medium heat until warmed throughout.
- Chicken broth does taste best for this recipe but vegetable broth can be used instead.
- You can add red pepper flakes, diced jalapenos (keep the seeds for even more spice), or a few dashes of hot sauce before cooking for a spicy bean soup.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I would like to make this, but am not seeing when the bacon is added back in? Is it a topping or is it cooked with the beans?
It gets added at the beginning, I fixed the recipe.
What adjustments would need to be made for using canned beans ?
It’s hard to say without testing it. But just at glancing at the recipe I would cut back on the chicken broth and cook for about an hour less.
When do you add back the bacon?