Slow Cooker Bean and Bacon Soup Recipe
Smoky bean and bacon soup made in the slow cooker. Tastes close to the canned version, but BETTER.
Servings: 6
Ingredients
- 1 lb. dried small white beans (navy beans)
- 8 slices thick-cut apple wood smoked bacon cooked and chopped (I use a 10 oz. package of Hempler's brand)
- ½ tsp. hickory liquid smoke
- 4 chicken bouillon cubes
- 1 white onion diced
- 3 Roma Tomatoes diced
- 2 carrots peeled and chopped
- ½ tsp. dried thyme
- ¼ tsp. pepper
- 6 cups water
- salt to taste add when done
Instructions
- Add the beans, chicken bouillon cubes, hickory liquid smoke, onion, tomatoes, carrots, thyme, pepper, and cooked and chopped bacon.
- Add the water. Stir.
- Cover and cook on HIGH for 6-7 hours, without opening the lid during the cooking time. You want the beans to be very soft.
- When the cooking time is up, check to see if it needs salt.
- For creamier beans, mash about 1/4 of the beans.
- Serve with cornbread and butter.
Video
Notes
There is no need to presoak your navy beans for this recipe. As long as you use the high setting on your slow cooker, they will cook up perfectly.
Nutrition
Calories: 474kcal | Carbohydrates: 51g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 759mg | Potassium: 1198mg | Fiber: 20g | Sugar: 6g | Vitamin A: 3666IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 5mg
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