Crock Pot White Bean Soup with Bacon
Cozy up with a hearty bowl of Crock Pot White Bean Soup with Bacon, a comforting one-pot wonder that's perfect for busy weeknights or leisurely weekends. This slow-cooked recipe combines tender white beans, smoky crumbled bacon, and a medley of sautéed vegetables like carrots, celery, and onion for a dish that's as nourishing as it is flavorful. Infused with fragrant garlic, thyme, and bay leaves, the soup achieves a rich, savory depth after hours in the crock pot. The crispy bacon garnish and optional fresh parsley add the perfect finishing touches. Serve this protein-packed soup with a slice of crusty bread for a satisfying meal that's both rustic and delicious. Ideal for meal prep, this slow cooker soup is a simple yet soul-warming way to feed the family.
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Recipe Information
Ingredients
- 1 pound dried white beans (such as Great Northern or Cannellini)
- 8 slices bacon
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the dried white beans under cold water and pick out any debris or damaged beans. Place them in a large bowl, cover with water, and soak overnight or for at least 8 hours. Drain and rinse again before using.
Cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate. Once cooled, crumble into small pieces, and set aside. Reserve 1 tablespoon of the bacon grease.
In the same skillet, sauté the diced onion, carrots, and celery in the reserved bacon grease for about 5 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the soaked and drained white beans, sautéed vegetables, crumbled bacon (reserving some for garnish if desired), chicken or vegetable broth, bay leaves, thyme, salt, and black pepper to the crock pot.
Stir everything together, cover with the lid, and set the crock pot to cook on low for 8 hours or on high for 4–5 hours. Stir occasionally if possible.
Check the soup near the end of the cooking time to ensure the beans are tender. Adjust seasonings if needed, adding more salt or pepper to taste.
Remove the bay leaves from the soup before serving.
Ladle the soup into bowls and garnish with fresh parsley and reserved bacon, if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 8938 mg | 389% | |
| Total Carbohydrate | 324.4 g | 118% | |
| Dietary Fiber | 81.1 g | 290% | |
| Total Sugars | 31.2 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1385 mg | 107% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 10218 mg | 217% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
