Slow Cooker Bean and Bacon Soup
Campbell’s bean and bacon soup was my favorite as a kid, so you can imagine my excitement when I tasted this for the first time.
Servings: 6
Calories: 358kcal
Equipment
- Slow cooker
Ingredients
- 5 15.5 oz cans white beans
- 6 cups chicken stock
- 3 carrots chopped
- 2 ribs Celery diced
- 1 medium onion diced
- 4 cloves garlic minced
- 3/4 lbs bacon cut into pieces
- 2 bay leaves
- 3 tbsp tomato paste
- 2 dops liquid smoke optional
- 3 green onions just the green part
- salt and pepper to taste
Instructions
- Drain beans and place in slow cooker.
- In a skillet or large pot, add bacon and cook until crispy, remove and set aside.
- Add all the ingredients to the slow cooker, give it a good stir and cook 3-4 hours on high or 5-6 hours on low.
- Remove bay leaves, and using an immersion blender give the soup a few pulses just to make it more creamy. Or you can remove 1 1/2 cups of the soup and put it in a food processor or blender then add it back into the soup.
- Serve it with some extra bacon, and some green onions on top and a bunch of saltine crackers.
Nutrition
Calories: 358kcal | Carbohydrates: 17g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 816mg | Potassium: 629mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5358IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg