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Slow Cooker Bean and Bacon Soup

August 31, 2014 by Sarah Olson 36 Comments

We’ve had a few days of fall-like weather here in Oregon. I don’t know about you, when the fall weather kicks in I am ready for soup! So I decided to make Slow Cooker Bean and Bacon soup this week.

The recipe for Slow Cooker Bean and Bacon Soup is very similar to Bean and Ham Soup but with bacon. I thought for a second to leave out the ham hock; could there be too much pork flavor? Nope. I’m glad used a ham hock. It gave the soup a perfect smoky flavor. I also decided to try fresh tomatoes instead of canned for this soup and those turned out better than canned. The soup has a little prep work like soaking the beans, frying bacon and chopping vegetables. But really not too bad for homemade comforting soup!

I also wanted to mention to not forget cornbread and butter. The sweet cornbread and butter compliment the smoky soup just right!

Slow Cooker Bean and Bacon Soup

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Slow Cooker Bean and Bacon Soup

Slow Cooker Bean and Bacon Soup
 
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Prep time
25 mins
Cook time
10 hours
Total time
10 hours 25 mins
 
Author: Sarah Olson
Serves: 6
Ingredients
  • 1 (1-lb.) bag dried small white beans
  • 5 cups water
  • 2 chicken bouillon cubes.
  • ½ cup diced white onion
  • 3 Roma Tomatoes, diced
  • 2 peeled and chopped carrots
  • 1 garlic clove, minced
  • ½ tsp. dried thyme
  • ¼ tsp. pepper
  • 8 slices thick-cut apple wood smoked bacon, cooked and chopped
  • 1 small ham hock
  • salt to taste (add when done)
  • cornbread and butter to taste
Instructions
  1. The night before soak the beans. I do this by placing the beans in the slow cooker (sorting any rocks or dirt clumps out). Cover with water (about 4 inches of water above the beans) DON'T TURN ON THE SLOW COOKER YET! Let the beans soak in the water overnight.
  2. Drain the water off the beans in the morning.
  3. Add the fresh 5 cups of water, chicken bouillon cubes, onion, tomatoes, carrots, garlic, thyme, pepper, and cooked and chopped bacon. Stir.
  4. Add the ham hock.
  5. Cover and cook on LOW for 10 hours, without opening the lid during the cooking time.
  6. Remove the ham hock. Remove meat from ham hock and put into soup if desired.
  7. Stir, add salt to taste.
  8. Serve with cornbread and butter.
3.3.3077

Untitled

Filed Under: Dinner, Pork, Soups, Stews and Chili Tagged With: comfort food, Crock pot, pork, slow cooker, soup

Previous Post: « Slow Cooker Pineapple Chicken
Next Post: Slow Cooker 7-Layer Bean Dip »

Reader Interactions

Comments

  1. Grandma Kc says

    August 31, 2014 at 12:04 pm

    This is the kind of soup that reminds me of my Dad. He called it navy bean soup and it was yummy. But as it is going to be 90 here again today I think I’m waiting on this one!

    Reply
  2. [email protected]'s Kitchen Adventures says

    September 1, 2014 at 7:40 am

    This looks like comfort in a bowl right here! Love that it’s so easy with the crockpot! Definitely making this one soon!

    Reply
  3. Shelby says

    September 1, 2014 at 7:40 am

    Looks like a meal that I would love to have ready for me when I got home from work. It only feels like fall in the evening here in NY right now, but I am so ready for some cooler weather. I may change my mind when winter is full blown. Why can’t we just have fall year round? 🙂

    Reply
    • Sharyn says

      December 9, 2017 at 12:44 pm

      I agree with fall year round.

      Reply
  4. [email protected] Tastes Good says

    September 1, 2014 at 11:14 am

    Wow, Sarah! This soup looks amazing. I love that you used fresh tomatoes and the ham hock! It’s still VERY hot here in FL, but I’m pinning this one to try later in October when the weather finally starts to cool down.

    Reply
  5. Matt Robinson says

    September 1, 2014 at 11:21 am

    The second it cools down here, I am making this. Amazing!!

    Reply
  6. Carrie @Frugal Foodie Mama says

    September 1, 2014 at 1:40 pm

    I love a good slow cooker soup and this one looks amazing! Love the addition of the bacon in this-yum! 🙂

    Reply
  7. Sheena @ Hot Eats and Cool Reads says

    September 1, 2014 at 4:07 pm

    I know we would love this soup! The flavors are great and it’s so hearty! Yum!

    Reply
  8. Karen says

    September 23, 2014 at 7:57 pm

    Looks amazing and can’t wait to try it!! I did notice the carrots in front of the crock pot and in the soup, but it’s not listed in the ingredients or instructions. Is it two peeled and chopped carrots?

    Reply
    • Sarah Olson says

      September 23, 2014 at 8:44 pm

      Thanks Karen, yes 2 peeled and chopped carrots. 🙂

      Reply
  9. Celita Crofton says

    September 26, 2014 at 5:37 am

    Hi, Im looking for a ‘moist’ cakey corn bread recipes. Ive had issues with making cornbread in the past of not being moist enough, no matter if the recipes say ‘moist’. Can you HELP with this!?! Thanks……C

    Reply
    • Sarah Olson says

      September 28, 2014 at 10:12 am

      If you mix a Jiffy cake mix and a Jiffy corn muffin mix together, follow the directions for ingredients on both, it turns out great. But I also recommend the Fleishman’s brand cornbread mix, it turns out so moist!

      Reply
    • Yasha says

      August 13, 2015 at 10:14 am

      Hi, Celita, When making corn bread always remember to mix the dry ingredients and the wet separate ,then add the wet to the dry but only stir JUST till wet.. Never over stir cornbread:-)

      Reply
  10. sl says

    November 16, 2014 at 5:46 am

    My hubby loves bean and bacon soup. I will try this for him. I love the crock pot. I have questions. Can this be frozen after cooking? What can be subbed for a ham hock? Thanks

    Reply
    • Sarah Olson says

      November 16, 2014 at 6:07 am

      I haven’t froze it before, I bet it would do fine. If I didn’t have a ham hock, I would throw in one of those 5 dollar ham steaks whole. And when the soup was done cooking you could dice it up and put into the soup.

      Reply
  11. Stephanie says

    November 30, 2014 at 7:19 pm

    I saved the bacon for the end so it didn’t cook away. Yummy.

    Reply
  12. Larraine says

    December 5, 2014 at 9:29 am

    This looks great, but do you realize how much sodium those bouillon cubes have. Why not use home made chicken broth or canned or boxed chicken broth? Much healthier.

    Reply
    • Yasha says

      August 13, 2015 at 10:18 am

      A recipe is always a suggestion or the way someone else did it ,but can always be modified to your own tastes and preferences….

      Reply
  13. Rachel says

    December 19, 2014 at 8:34 am

    How many people does this feed?
    What size are the servings?

    Reply
    • Sarah Olson says

      December 19, 2014 at 10:11 am

      This makes about 6 servings 🙂

      Reply
  14. Tanya says

    October 17, 2015 at 6:48 pm

    This was delicious I just used a mixed dried beans bag. YUM!

    Reply
  15. Amachan says

    November 10, 2015 at 10:24 am

    Instead of 3 fresh tomatoes, would a can of diced tomatoes work? Wondering if anyone had tried this.

    Reply
    • Sarah Olson says

      November 10, 2015 at 10:46 am

      Yes! I have personally done this. Works just fine! Don’t drain the tomatoes.

      Reply
  16. Kristen says

    February 2, 2016 at 5:25 pm

    My entire family liked this, which is a rare thing, so it will be added to the meal rotation. The only change I made was that I only used bacon, not a ham hock. Otherwise made it just as written, and it turned out perfect.

    Reply
  17. Dk says

    March 7, 2016 at 1:28 pm

    Can you mix low temp and high temp to cook faster? If so, what would you recommend?

    Reply
    • Sarah Olson says

      March 7, 2016 at 3:06 pm

      I’ve had luck with beans cooking on high for 8 hours. You may be able to get away with 7 hours on high since white beans are so small.

      Reply
  18. Amy says

    September 20, 2016 at 8:52 pm

    We made this for tonight–it was great! Plenty of flavor! I sprinkled shaved Parmesan on top when I served it, and I saved a few exta slices of bacon so we could sprinkle that too.

    Reply
  19. James says

    November 12, 2016 at 10:19 am

    Thank you, Sarah for the wonderful recipe and photography! I was wondering if my church could use the soup photo for our “soup and cornbread supper” announcement slide Sunday morning? It’s perfectly thematic!

    Reply
    • Sarah Olson says

      November 12, 2016 at 12:09 pm

      That’s fine James. 🙂

      Reply
      • James says

        November 12, 2016 at 4:30 pm

        Thank you so much!

        Reply
  20. Nadette says

    November 15, 2016 at 12:24 am

    I don’t like reviews that say it looks good or whatever! I like when they describe the yummyness of it! So here I am, stomach growling telling you how good it sounds and so forth (shame on me…)! I WILL be making this first thing in the morning! I have everything in my pantry and am so happy thinking about the yummy goodness! Thank you for sharing❣

    Reply
  21. Lee says

    December 3, 2017 at 10:40 am

    We are prepping this now to put in the pot in the am so it will be ready when we get home from work. Thank you for sharing and looking forward to the yum!! Woot!

    Reply
    • Sarah Olson says

      December 3, 2017 at 8:02 pm

      Let me know how you like it Lee!

      Reply
  22. Chris says

    February 1, 2018 at 6:48 pm

    Can you recommend something that supplies the pork flavor of the ham hock, but without the hock? Do the think the bacon would give enough ham flavor and add a little liquid smoke if we wanted a Smokey flavor?

    Reply
    • Sarah Olson says

      February 2, 2018 at 12:07 pm

      You could do diced ham too? Or just bacon and maybe a half teaspoon of liquid smoke.

      Reply
  23. Nick Hardy says

    January 12, 2019 at 1:29 pm

    I made this with 2 ham hocks because that’s how the grocery store packaged them. This soup was amazingly delicious and rich. I’m making it for guests this weekend. Thanks for this recipe – 5 stars.

    Reply

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