Crock-Pot Bacon & Bean Soup

I don’t have much to say about this recipe except that it is DELICIOUS!

Seriously, this soup hits the spot on a cold winter day like nobody’s business  And it is totally one of those recipes that you can start in the morning and let it simmer away in the crock-pot all day and BAM dinner is done at dinner time.

Yep this is good.

Try it…you will see!

Crock-Pot Bacon & Bean Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes

Yield: 8-10 Servings

Crock-Pot Bacon & Bean Soup


6 Slices Bacon*
1 (16 Oz.) Package Dried White Northern Beans, Soaked**
1 (32) Oz. Carton Chicken Broth (or use homemade)
1 Medium Yellow Onion, diced
3-5 Large Carrots, diced
2 Cloves Garlic, minced
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Rosemary
1/2 Teaspoon Freshly Ground Black Pepper
Salt To Taste


  1. Chop into smallish bits and cook in a frying pan on the stove top until bacon is crispy.
  2. Drain bacon and set aside.
  3. Drain soaking water from beans and pour beans into a 6-7 quart crock-pot.
  4. Add to the crock-pot onion, carrots, garlic, thyme, rosemary and pepper.
  5. Pour chicken broth over beans and add enough water to cover beans by about 1 inch.
  6. Add 1/2 of your cooked bacon, set the rest aside to add at the end.
  7. Cover and cook on low 10-12 hours or on high 6-8 hours or until beans are cooked though.
  8. Right before serving add the rest of your cooked bacon to the soup and season with added salt to taste.


* Bacon - When you add cooked crispy bacon to a soup and cook it for hours the bacon will become soft and no longer crisp. However the bacon adds wonderful flavor to the soup. So if you want a bit of crispy bacon reserve half of your cooked bacon and add it to the soup right before serving. If you don't care if the bacon is crisp in your soup go ahead and add it all and just cook it.

** Beans - This recipe calls for dried beans that have been soaked. If you have the time you can sort and rinse your beans and soak them in a bowl of hot water overnight. Or you can quick soak your beans by sorting and rinsing the beans, and adding them to a big pot of boiling water. Turn off the heat, cover and let the beans sit in the hot water until the water is room temperature. Drain the soaking water off the beans before cooking.

You are gonna love these!

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  1. Jen says

    I have an idea so you can cook your bacon – and eat it crispy, too ..
    You can buy “bits and ends” of bacon at your grocery store, FAR below the price of regular bacon. Freeze it, and it lasts for a very long time!
    So, on the day before making this, cook up the bacon ends, and throw them in with your recipe. Then a bit before eating, cook and crumble up a few pieces of “real” bacon for garnish! (Hope you like!)

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