Slow Cooker Beer and Bacon Bean Soup
Add a twist to navy beans with this tasty Slow Cooker Beer and Bacon Bean Soup recipe.
Servings: 6
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!
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
Calories: 630kcal | Carbohydrates: 55g | Protein: 29g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1553mg | Potassium: 1254mg | Fiber: 20g | Sugar: 6g | Vitamin A: 3682IU | Vitamin C: 3mg | Calcium: 152mg | Iron: 5mg
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