Slow Cooker Bean and Bacon Soup–dried beans are cooked all day in your slow cooker along with carrots, celery, garlic and bacon. A simple but seriously delicious soup that will leave you wanting seconds (and the leftovers the next day are even better than the first day). Big thanks so Hurst’s Beans for sponsoring this post.
Get the INSTANT POT version of the recipe here
Slow Cooker Bean and Bacon Soup
I love this Slow Cooker Bean and Bacon soup! I made it yesterday for dinner and just got out the leftovers for lunch today and it tasted even better the second day. It’s got almost a creamy consistency for the broth and there’s just so much flavor in it thanks to the bacon and the seasoning packet that’s included with the Hurst’s 15 Bean Soup package. My kids loved it too and we all had multiple bowls.
You’ll start this recipe with Hurst’s 15 Bean Soup. You can find this product next to the dried beans at your local grocery store. Hurst’s Beans specializes in seasoned dried beans. I love Hurst’s soups because they require so few ingredients and they feed a crowd for cheap! You can follow their easy recipes on the back of the package of you can get creative and mix it up. Scroll down below to see other recipes I’ve made with their products.
I prefer soaking my dried beans before I cook them. I just find that the consistency turns out much better this way. If you don’t remember to soak the beans overnight you can do a quick soak method on your stove top.
How to quick soak dried beans on the stove top
If a recipe calls for beans that have been soaked overnight and you forgot that step you can do it fairly quickly on the stove top. Here’s how…
- Use a colander to rinse the beans. Place the beans in a colander and run cool water over the top of the beans. Discard any dirt or stones.
- Add the beans to a saucepan. Cover the beans completely with water. They will soak up a lot of the water so make sure to get about 2 inches of water over the top of the beans.
- Bring the beans to a boil over high heat. Let the beans boil for one minute and then remove the pot from the heat. Cover the beans with a lid and let them soak in the hot water for one hour.
- Use a colander to drain the water off of the beans. Now they are ready to be used in your recipe!
More recipes that use dried beans
Try out these other fantastic recipes that use Hurst’s Beans…
Slow Cooker Chicken White Bean Pinto Soup
Cajun Beans and Rice (on stovetop or the slow cooker)
Slow Cooker Ham and Bean Soup
Slow Cooker Buffalo Chicken 15 Bean Soup
Visit Hurst’s Beans Facebook page for so much recipe inspiration
What Slow Cooker Did You Use?
For this Slow Cooker Bean and Bacon Soup I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Bean and Bacon Soup
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 10-12 servings 1x
Description
Dried beans are cooked all day in your slow cooker along with carrots, celery, garlic and bacon. A simple but seriously delicious soup that will leave you wanting seconds (and the leftovers the next day are even better than the first day).
Ingredients
For Soaking:
- 1 (20 oz) package Hurst’s 15 Bean Soup with seasoning packet
- 10 cups water
- 1 Tbsp salt
For the soup:
- 1 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 (6 oz) can tomato paste
- 10–12 slices cooked bacon, crumbled
- Salt and pepper to taste
- Optional garnishes: fresh chopped parsley and grated mozzarella cheese
Instructions
1. Open the package of beans and reserve the seasoning packet for later. Soak the beans with the water and salt overnight in a large bowl (8-10 hours) or do the quick soak method (outlined below).
How to quick soak dried beans: Use a colander to rinse the beans. Place the beans in a colander and run cool water over the top of the beans. Discard any dirt or stones. Add the beans to a saucepan. Cover the beans completely with water. Sprinkle in the salt. They will soak up a lot of the water so make sure to get about 2 inches of water over the top of the beans. Bring the beans to a boil over high heat. Let the beans boil for one minute and then remove the pot from the heat. Cover the beans with a lid and let them soak in the hot water for one hour. Use a colander to drain the water off of the beans. Now they are ready to be used in your recipe!
2. Add pre-soaked beans to slow cooker. Add in onion, carrots, celery, garlic and broth.
3. Cover the slow cooker and cook on low for about 8 hours, or until beans are tender.
4. Remove the lid and stir in the tomato paste and reserved seasoning packet. Pour about 3 cups of the soup into a blender. Cover with lid (while removing lid’s center insert and holding a folded kitchen towel over the opening) and blend until smooth. Stir pureed mixture back into soup.
5. Right before serving stir in the bacon. Salt and pepper to taste. Garnish with parsley and mozzarella cheese, if desired.
Notes
I used my 6 Quart KitchenAid Slow Cooker for this recipe.
- Category: Soup
- Method: Slow Cooker
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What does the puree mixture add to soup and do I have to puree it?
It just makes the soup thick. You don’t have to do it.
I’m making a smaller batch of bacon mixed bean soup in a 2 quart crock-pot. I soaked the beans overnight in the frig and added bacon to the bottom this morning. Okay to leave it on low since with the bacon already in it? Or should I leave it on high? Crock-pot manual says low is for keeping cooked foods warm, don’t use it for cooking. The bacon is fresh, but incured, and has been on high for an hour or two. Would rather leave it on low all day if that’s safe for bacon?
Low should be just fine.
This looks yummy! We don’t have Hurst in the uk, do you gave an equivalent?
Do you have any 15 bean soup variety mixes?