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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Recipes Categories / Soups & Stews / Crock-Pot Bacon & Bean Soup

Crock-Pot Bacon & Bean Soup

Written by: Crock-Pot Ladies 7 Comments

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Crock-Pot Bacon & Bean Soup
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Crock-Pot Bacon & Bean Soup
Crock-Pot Bacon & Bean Soup

This easy to make recipe for Crock-Pot Bacon & Bean Soup Recipe combines the down home flavors of beans and bacon in a belly warming combination that is sure to please. Prepare your soup in the morning and let it cook all day for an easy healthy dinner.

Crock-Pot Bacon & Bean Soup

Slow Cooker 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 slow cooker all day and BAM dinner is done at dinner time.

Yep this is good.

Try it…you will see!

Crock-Pot Bacon & Bean Soup

Special Diets

Gluten Free | High Fiber | Low Calorie | Low Cholesterol | Low Fat | Low Sodium | Low Sugar

This recipe for Crock-Pot Bacon & Bean Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes


Crock-Pot Bacon & Bean Soup

Crock-Pot Bacon & Bean Soup

Crock-Pot Bacon & Bean Soup Recipe

Bacon and dried white northern beans are cooked all day in the slow cooker in this hearty soup that will warm you up on a cold winter day.
3.87 from 30 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Course Soups, Stews and Chili
Cuisine American
Servings 10 Servings
Calories 205 kcal

Ingredients

  • 6 slices Bacon ((*see note))
  • 16 ounces Dried Great Northern Beans (soaked (**see note))
  • 32 ounces Low-Sodium Chicken Broth (store bought or homemade)
  • 1 whole Onion (diced)
  • 3 – 5 whole Carrots (diced)
  • 2 cloves Garlic (minced)
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Rosemary
  • ½ teaspoon Freshly Ground Black Pepper
  • Kosher Salt (to taste)

Instructions

  • Chop raw bacon into smallish bits and cook in a skillet on the stove-top until the bacon is crispy. Remove cooked bacon from skillet with a slotted spoon and drain on a paper towel lined plate. Set aside.
  • Drain the soaking water from the beans and pour the beans into a 6 to 7 quart slow cooker.
  • Add the the chicken broth, onion, carrots, garlic, thyme, rosemary and pepper to the slow cooker.
  • Add additional water as needed to cover the beans by about 1 inch.
  • Add half of the cooked bacon to the slow cooker, setting the remaining cooked bacon aside in the refrigerator to add later.
  • Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 to 8 hours or until the beans are cooked through.
  • Right before serving add the rest of the cooked bacon into the slow cooker and season to taste with additional salt if needed.

Notes

* 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. Nutritional information based on using center cut bacon which is lower in fat and 10 servings.

Nutrition

Calories: 205kcal | Carbohydrates: 33g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 141mg | Potassium: 809mg | Fiber: 10g | Sugar: 3g | Vitamin A: 4100IU | Vitamin C: 6.6mg | Calcium: 130mg | Iron: 3.1mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Bacon & Bean Soup
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Filed Under: Fall Recipes, Readers' Favorite Recipes, Soups & Stews, Winter Recipes Tagged With: 10 Ingredients Or Less, Bacon, Beans, Black Pepper, Chicken Broth, Comfort Food, Dried Beans, Dried Rosemary, Dried Thyme, Garlic, Gluten Free, Gluten Free CP Recipes, Healthy, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Low Calorie, Low Calorie CP Recipes, Low Cholesterol, Low Cholesterol CP Recipes, Low Fat, Low Fat CP Recipes, Low Sodium, Low Sodium CP Recipes, Low Sugar, Low Sugar CP Recipes, Minced Garlic, Onion, Pepper, Pork, Pork CP Recipes, Rosemary, Salt, Soup, Thyme, White Northern Beans, WW, WW CP Recipe, Yellow Onion

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Comments

  1. Jen says

    December 7, 2014 at 12:21 PM

    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!)

    Reply
  2. shae says

    June 12, 2017 at 7:33 AM

    if i want to add pulled pork do i need to thaw it out before putting it in the crock pot

    Reply
    • Lady Heidi says

      June 12, 2017 at 12:57 PM

      While we have never tried this recipe with Pulled Pork added Shae I think it sounds good. I think you could add the pulled pork frozen and just add an extra hour or two. Let us know how it turns out for you!

      Reply
  3. Milicent Butler says

    September 24, 2017 at 10:45 PM

    I followed your instructions with the exceptions, did not add thyme or rosemary. Used celery, onion, carrots (diced), and dried chopped garlic and two bay leaves. Chopped all veggies and added to skilled I fried bacon (removed most of the bacon fat from skillet). Cooked chopped veggies for about 3min and then added 3 tablespoons of tomato paste.(Got this from the “Pioneer Women”recipe.
    Then followed your instructions.
    My kitchen smells heavenly! Making this for birthday soup party at work.

    Thank you so very much!!
    Milly “missing nothing good”

    Reply
    • Lady Heidi says

      September 25, 2017 at 6:37 AM

      Hope your soup comes out fantastic Milly!

      Reply
  4. Jean says

    March 7, 2018 at 9:36 AM

    Can you tell me what the “K” means in the calorie count? I’m counting my intake of daily calories and was wondering as I would like to try this recipe. Thank you.

    Reply
    • Lady Heidi says

      March 9, 2018 at 9:36 PM

      The k stands for kalories

      Reply

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