Slow Cooker Bean And Bacon Soup

Bean and bacon soup in white bowl with spoon.

5 from 1 vote

Slow Cooker Bean And Bacon Soup is an easy set and forget recipe! Add the bacon, beans and vegetables and the soup will cook itself.

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: Western

Keyword: bean and bacon soup, slow cooker bean and bacon soup

Servings:

Calories: 638kcal

Author: Adrianne

Ingredients

1 medium onion skin peeled and diced, Note 1
2 large carrots skin peeled and roughly chopped, Note 2
4 stalks celery base and leaves trimmed, finely sliced, Note 3
800 grams/ 28 oz diced tomatoes this is 2 standard tins, Note 4
400 grams/14 oz mixed beans this is 1 standard tin, Note 5
400 grams/14 oz cannelinni beans Note 6
2 cups bacon diced, Note 7
¼ teaspoon salt Note 8
½ teaspoon black pepper also Note 8
1 tablespoon garlic Note 9
1 teaspoon dried oregano Note 10
6 cups vegetable stock (vegetable broth) Note 11

To serve

black pepper
parsley
crusty bread

Instructions

Vegetables: add the diced onion, chopped carrot and celery pieces to the slow cooker insert. Then pour in the 2 tins of diced tomatoes.
Beans: next add both the cannellini beans and mixed beans.
Bacon: then pour in the diced bacon.
Season: next add the salt, pepper, garlic and dried oregano.
Stock: then pour in the vegetable stock and use a wooden spoon to give it a gentle stir.
Cook: place the lid on the slow cooker and set the timer and temperature. You can cook the soup for 6-8 hours on low heat or 3-4 hours on high heat.
To serve: once the soup is cooked, remove the lid of the slow cooker and give it a stir. Then portion into bowls, sprinkle with black pepper and fresh parsley and serve with crusty bread.

Notes

Note 1 - Onion: simply peeled and diced using a knife and cutting board. I use a white onion with brown skin. I don't recommend using red onion for this soup.
Note 2 - Carrots: all we need to do for these is to use a vegetable peeler to peel them and then give them a rough chop into small pieces.
Note 3 - Celery: chop the leaves and base off and then give these a chop into small pieces.
Note 4 - Diced tomatoes: these add a great chunky texture to the soup. We need 2 x standard tins. We add everything in the tin to the mix. You can use crushed tomatoes in their place. Opt for plain tins with no additional herbs or 'Italin style'. These add extra ingredients/flavours to the soup. But we are confident in our own conncotion 😉👌.
Note 5 - Cannellini beans: these are the white or cream coloured beans you see in the photo above. For these and the mixed beans we want to drain them into a colander and rinse them under tap water.
Note 6 - Mixed beans: you will find these in the supermarket aisle with the canned vegetables. They are a great combination of a variety of beans of differing sizes.
Note 7 - Bacon: the best type of bacon to use for the recipe is diced bacon. This is because there is no fatty rind that drips off into the liquid. There is no prep work needed for it and we simply add it to the slow cooker as is.
Note 8 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. You can also use some black pepper when serving the soup.
Note 9 - Garlic: you can use 2-3 fresh garlic cloves, chunky chopped garlic as you see in the ingredients or minced garlic from a jar. Each option will work and you can choose the one that suits you best.
Note 10 - Oregano: our dried herb of choice for the recipe! Alternatives are dried parsely, dried basil or Italian seasoning (equivalent amount).
Note 11 - Vegetable stock: vegetable stock or vegetable broth is the primary liquid for the soup. During the cooking process this absorbs a lot of flavors from the other ingredients which helps to tie the overall soup flavor together! You can use liquid stock or make your own from stock cubes or stock powder. You can use chicken stock as an alternative.

Nutrition