Easy and delicious Bean and Bacon Soup! A slow cooker meal, perfect for busy or cold winter days. This warming and healthy soup is comforting and satisfying, and makes great leftovers!
Fry bacon. Place bacon in a cold skillet, turn the heat to medium, and cook until crispy. How long this takes depends on your skillet and stove. I cut my bacon slices in half to make turning them easier. This step took 10-15 minutes on a weak electric stove.
Saute the onion, celery, and carrots in the bacon grease for about 5 minutes, until the onion is translucent. Add garlic and cook briefly. Dump the vegetables (including bacon grease) into the slow cooker.
Add beans, bouillon cubes (or broth), and water. Chop bacon and add to the slow cooker. Add the greens, pushing them into the water to submerge them.
Cook on low heat for 8 hours, until beans are tender. Add salt and pepper if desired.
When I run short on time and am home to adjust the temperature, I often cook the soup for 2 hours on high and 4 hours on low. You can also try cooking on high for 4-6 hours.
I never soak my beans, as my slow cooker cooks them well. If your slow cooker doesn't cook beans well, soak your beans overnight in 4 cups of the water. Put all the beans with soaking water into the slow cooker.
I usually use lower sodium bacon, and lower sodium bouillon.
I've tried both collard greens and kale in this soup; both are delicious. Not a greens fan? Make this soup with a bag of frozen peas and carrots instead, adding it in place of the greens. No need to thaw.
No slow cooker? Try using an Instant Pot! You can use the slow cooker function, or try cooking it using the beans setting.