Making this Slow Cooker Bean Soup is super simple and perfect on a cold winter day. Since it cooks all day in your Crock-Pot, it is so easy. Make yours with bacon or ham. We used bacon. YUM!
Slow Cooker Bean Soup
I am dying to sit down and eat up this Slow Cooker Bean Soup that we made this afternoon. I received a brand spanking new Crock Pot for Christmas and was really excited to give it a test run.I actually received a couple new ones, ha ha! I guess I asked a few too many people for a slow cooker for Christmas. My old crock-pot was just fine but I had noticed all the new makes and models that were available. With cold weather setting in here in Cincy there is nothing that sounds better than some good old fashioned bean soup. I love my bean soup loaded up with bacon and veggies. I normally have to purchase Campbell’s Bean Soup as only the hubby and I are bean eaters. I said the heck with them and decided the hubby and I were ready for some warm and tasty bean soup.
Making Bean Soup in the slow cooker is so simple and tastes so much better than the canned stuff that my hubby refuses to eat. The price of bacon has been on the rise but I did manage to find a sale this past week and purchased quite a bit. The slow cooker makes it so easy to make up a large batch of soup. I plan to have some of this batch for dinner tonight. I did eat a bowl while taking my pictures, I just couldn’t wait. I think I will toss some in the fridge for lunch tomorrow and then freeze the rest for later next week.
Ingredients:
32 oz Dried Northern Beans
1 lb Bacon
2 Onions diced
1/2 lb Carrots diced
4 stalks Celery diced
4 cloves Garlic minced
4 cup Water
4 cup Chicken Broth
1 Bay Leaf
1/2 tsp Crushed Red Pepper
Salt & Pepper (to taste)
Directions:
Sort beans and remove any debris or rocks.
Rinse beans under cold water.
Fry bacon in skillet till crispy.
Add all ingredients to slow cooker.
Cook on high for 2 hours. Then cook on low for about 6 hours (until beans are tender)
Remove bay leaf.
Having soup on a cold day is so comforting. Dropping all of the ingredients in to the crockpot and having it done later in the day is perfect. I started this recipe this morning and will be able to enjoy a nice homemade soup with very little effort. I just sent the hubby out to the store for more bread as this soup is for sure a dipping soup for me. Dipping bread in soup just seems like the right thing to do ha ha! Hubby is always cracking jokes about me needing to “dip” everything. Maybe I really do have an addiction to dipping.
I am really looking forward to making more slow cooker meals now that I have a few new crock-pots. Cooking in the crock-pot is so simple and cleanup in the evening is a breeze. Do you have a favorite Slow Cooker Recipe?
Slow Cooker Bean Soup
Ingredients
- 32 oz Dried Northern Beans
- 1 lb Bacon
- 2 Onions diced
- 1/2 lb Carrots diced
- 4 stalks Celery diced
- 4 cloves Garlic minced
- 4 cup Water
- 4 cup Chicken Broth
- 1 Bay Leaf
- 1/2 tsp Crushed Red Pepper
- Salt & Pepper to taste
Instructions
- Sort beans and remove any debris or rocks.
- Rinse beans under cold water.
- Fry bacon in skillet till crispy.
- Add all ingredients to slow cooker.
- Cook on high for 2 hours. Then cook on low for about 6 hours (until beans are tender)
- Remove bay leaf.
Looking for other Slow Cooker Recipes? Be sure to see these others I have shared…
Your Slow Cooker Bean Soup would be a big hit on this cold and rainy day. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
Mmmm… bacon… can’t go wrong when it has bacon in it! LOL!
Thanks for linking up with us at our Weekend Wind-Down Party!
A woman after my own heart because I am a Crock Pot Queen, I made Kale and Black Eye Pea soup a few weeks ago. Thanks for sharing and thank you for linking up with us at the #WWDParty, I hope you enjoy the rest of the weekend.
I made this today and it was excellent! About halfway through the 6 hour low cook, I had to add three more cups of water because the top layer was getting dry. I guess it’s due to my crockpot, but just wondered if you’d ever tried this with 4 or 5 cups of chicken broth (above what was called for) instead of using water. I’m going to try this next time I make it. Again, the family loved it!
Love this recipe. We like more heat so we added two finely chopped jalapenos and used chicken broth (which adds a depth of flavor) instead of water. My family devoured it.