Slow Cooker Bean and Bacon Soup

5 from 1 vote

Slow Cooker Bean and Bacon Soup

A slow cooker bean and bacon soup made with dried white beans and leafy greens - hands-off cooking with pantry ingredients, no canned soup required.

Prep Time5

Cook Time30

Slow Cooker Time8

Total Time8 35

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 392kcal

Author: Leona Konkel

Equipment

large skillet
6-quart slow cooker

Ingredients

1 pound dried white beans (454g; Navy or Northern beans)
6 slices bacon (~140g; lower sodium bacon is recommended)
1 onion (227g; chopped)
2 stalks celery (80g; chopped)
1 carrot (60g; chopped)
1 tablespoon garlic (minced)
4 teaspoons lower sodium chicken bouillon (enough to make 4 cups of broth)
8 cups water (64 ounces)
4 cups leafy greens (340g; fresh or frozen, and chopped)

Instructions

Place bacon in a cold skillet, turn the heat to medium, and cook until crispy. I cut my bacon slices in half to make turning them easier. Transfer them to a plate or cutting board.
Saute the onion, celery, and carrots in bacon grease for about 5 minutes, until the onion is translucent. Add garlic and cook briefly. Pour the vegetables (including bacon grease) into a 6-quart slow cooker.
Add beans, bouillon, 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. Stir, and add salt and pepper if desired.

Notes

Navy, Great Northern, and Black Eyed Peas all work. No need to soak beans if your slow cooker cooks beans well. If it doesn't, soak your beans overnight in 4 cups of the water; pour the beans with their soaking water into the slow cooker.

I typically use lower sodium bacon and bouillon.

Use 4 cups broth instead of bouillon and reduce water to 4 cups, if desired.

Greens I've tried: collard and mustard greens, kale, chard, beet and carrot tops. I typically use frozen greens; no need to thaw. You can also substitute a bag of frozen peas and carrots.

I often cook soup on high for 2 hours, then reduce it to low for 4 hours. You can also cook it on high for 4-6 hours.

Nutrition