Crock Pot White Bean Soup With Bacon Recipes

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SLOW COOKER WHITE BEAN SOUP



Slow Cooker White Bean Soup image

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Provided by Beth - Budget Bytes

Time 8h15m

Number Of Ingredients 13

2 Tbsp olive oil ($0.32)
4 cloves garlic ($0.32)
1 yellow onion ($0.11)
4 carrots (about 1/2 lb.) ($0.30)
4 ribs celery ($0.46)
1 lb. dry navy beans* ($1.25)
1 bay leaf ($0.30)
1 tsp dried rosemary ($0.10)
1/2 tsp dried thyme ($0.05)
1/2 tsp smoked paprika ($0.05)
Freshly cracked black pepper (15-20 cranks of a pepper mill) ($0.05)
6 cups water ($0.00)
2 tsp salt, or to taste ($0.05)

Steps:

  • Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
  • Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
  • Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
  • After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
  • Serve the soup hot with crackers or crusty bread for dipping.

Nutrition Facts : ServingSize 1.5 cups, Calories 327.93 kcal, Carbohydrate 52.73 g, Protein 16.97 g, Fat 5.82 g, Sodium 683.53 mg, Fiber 20.82 g

BEAN AND BACON SOUP (CANNED OR DRY BEANS!)



Bean and Bacon Soup (canned or dry beans!) image

Smoky bacon and creamy white beans are combined in this familiar homestyle bean and bacon soup. So flavorful and easy to make.

Provided by Rachel Gurk

Categories     Soups and Stews

Time 50m

Number Of Ingredients 13

8 ounces thick cut bacon, diced
1 cup diced yellow onion ( (about 1 medium onion))
1 cup diced carrots ( (about 2 carrots))
3/4 cup diced celery ( (about 2 ribs of celery))
1 clove garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, unsalted
3 cups water
3 (15 oz) cans great northern beans, rinsed and drained ((or 1 lb. dry beans, see note))
2 bay leaves
1 teaspoon fresh thyme ( or ½ teaspoon dried thyme)
1 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In a large heavy bottomed pan, cook the bacon over medium heat. Remove bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat.
  • Add vegetables to pan and cook until onions are translucent and carrots and celery are beginning to soften, 4-5 minutes.
  • Add garlic and tomato paste and cook, stirring, for another minute or until fragrant.
  • Add chicken broth, water, beans, bay leaves, thyme, salt, pepper, and half of bacon. Bring to boil, reduce to simmer and cook, partially covered, for 15-20 minutes or until vegetables are soft.
  • Remove about half of the soup, and puree the remaining soup using either a hand-held immersion blender or a traditional blender. Stir blended and unblended soup together and add remaining bacon, reserving some to garnish, if desired.

Nutrition Facts : ServingSize 1.5 cups, Calories 158 kcal, Carbohydrate 7 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 569 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 7 g

SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER



Slow Cooker Northern White Bean Bacon Chowder image

This very savory chowder derives it's flavors from a variety of vegetables, Northern white beans, bacon and seasonings all pureed together in a chicken broth base. Best served with herb toast. I use reduced sodium chicken broth.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Time 10h30m

Yield 6

Number Of Ingredients 11

1 ½ cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
⅛ teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk

Steps:

  • Place beans in a large bowl with the water, cover, and soak overnight.
  • In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
  • In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
  • Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
  • Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 8.9 g, Protein 17.2 g, SaturatedFat 5.2 g, Sodium 365 mg, Sugar 4.2 g

BEAN AND BACON SOUP



Bean and Bacon Soup image

This bean and bacon soup has been on our menu for about 25 years. Customers tell us they love its flavor. A clear chicken broth makes it different from other bean soups. -Robert Doumas, Gaylord, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h40m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried navy beans
2 quarts chicken broth
2 tablespoons minced fresh parsley
2 bay leaves
1/4 teaspoon pepper
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 bacon strips, cooked and crumbled

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

Nutrition Facts : Calories 196 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 818mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 12g fiber), Protein 13g protein.

TUSCAN WHITE BEAN SOUP WITH BACON



Tuscan White Bean Soup with Bacon image

This Tuscan White Bean Soup is packed with texture and flavor! It's a restaurant quality dish you can easily make from the comfort of your own home!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     main     Soup

Time 45m

Number Of Ingredients 17

10 strips Bacon (- diced)
2 large Shallots (- peeled & small dice (about 1 1/2 cup))
3 medium Carrot (- peeled & small dice (about 3/4 cup))
3 medium Celery (- small dice (about 3/4 cup))
4 small cloves Garlic (- peeled & minced (SEE NOTES))
¼ tsp crushed Red Pepper Flakes (- more or less, to taste)
¾ tsp Kosher Salt (, plus more to taste)
heaping 1/4 tsp Ground Black Pepper (, plus more to taste)
½ cup White Wine
4 Cups Reduced sodium Chicken Stock (- (can substitute vegetable stock))
2 (14.5 oz) cans Cannellini Beans or Great Northern Beans (- UNDRAINED (SEE NOTES) )
2 sprigs fresh Rosemary
1 Bay leaf
1 Parmesan Cheese Rind
¼ - ½ Cup Heavy Cream (- (you can substitute Half and Half))
1 TBS fresh Parsley leaves (- chopped, or more for serving)
½ Cup Parmigiano Reggiano (, plus more for serving)

Steps:

  • Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside.
  • Remove bacon - leave fat: You want about 1 tablespoon of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).
  • Saute vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.
  • Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 tablespoon, about 3-4 minutes.
  • Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using).
  • Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes.
  • Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.
  • Optional To Thicken Soup: (You can serve the soup as is for a brothy consistency, or you can thicken the soup with one of the two methods below.) For an ultra creamy, bisque-like texture, puree the entire soup. 1. Use an Immersion blender to blend some of the soup until desired consistency is reached. Or, use a potato masher to mash some of the beans. Blend about 1-2 cups of the soup for a slightly creamy yet rustic texture.2. Stand Mixer: Remove 1-2 cups of the soup to a stand mixer. Puree the soup and then add the mixture back to the pot. , add back in removed beans.
  • To serve: Ladle soup into serving bowls. Garnish with more grated parmesan cheese and fresh herbs. Drizzle with a bit of good-quality extra virgin olive oil for a flavorful finish. Serve and enjoy!

Nutrition Facts : Calories 431 kcal, Carbohydrate 14 g, Protein 18 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 65 mg, Sodium 1140 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CROCK POT WHITE BEAN SOUP WITH BACON



Crock Pot White Bean Soup With Bacon image

Use navy or great northern beans in this comfy soup. Perfect for those chilly fall evenings. From the book "Not Your Mother's Slow Cooker".

Provided by mary winecoff

Categories     Beans

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups dried navy beans, picked over, soaked in water to cover overnight and drained
2 -3 slices bacon, cooked until the fat is rendered but not crispy
1 small yellow onion, finely chopped
1 celery rib, minced
1 small carrot, minced
1 bouquet garni (1/2 tsp. dried oregano, 3 sprigs parsley, 1/2 fresh sage leaf and 1 bay leaf wrapped in cheesecloth)
6 cups chicken broth or 6 cups water
salt and pepper
1/2 cup heavy cream (optional)

Steps:

  • Combine the beans, bacon, onion, celery, carrot, bouquet garni and broth in slow cooker.
  • Cover and cook on LOW for 8 to 9 hours.
  • Remove the bouquet garni.
  • Discard.
  • Puree about one-third of the soup in a food processor.
  • Season with salt and pepper.
  • Add cream if using, cover and continue to cook on LOW 15 minutes longer.

Nutrition Facts : Calories 315.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 841, Carbohydrate 45.3, Fiber 17.4, Sugar 4.4, Protein 21.4

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