This slow cooker bean and bacon soup is warm, cozy, and totally hits the spot.
It’s one of those dump-and-go meals that you can throw in the slow cooker in the morning and come home to a house that smells amazing.
It’s hearty, smoky, and so simple — perfect for a chilly night or just when you want something that feels like a big food hug.
Why I Love This Recipe
This soup brings back memories of cold fall nights at my grandparents’ place. It was always simmering away, filling the kitchen with the smell of smoky bacon and onions. It’s simple, old-school comfort food.
- Everything goes in one pot — no babysitting
- Bacon adds the perfect smoky flavor
- Budget-friendly and uses pantry staples
- Makes a big batch and gets even better the next day
Servings & Cook Time
Serves: 6
Prep Time: 15 minutes
Cook Time: 6-8 hours on low or 4 hours on high
What You’ll Need
- 1 lb dry great northern beans (rinsed and sorted)
- 6 slices thick-cut bacon, diced
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 6 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tbsp olive oil
- Optional garnish: chopped parsley and cracked pepper
Pro Tips
- Soak the beans overnight if you want a creamier texture (optional, but great!)
- Use thick-cut bacon so it holds up during the long cooking time
- Add a Parmesan rind while cooking for extra depth — remove before serving
- For extra smoothness, mash a few beans before serving
- Always taste and adjust seasoning at the end
Tools You’ll Need
- Slow cooker
- Sharp chef’s knife
- Large cutting board
- Measuring cups and spoons
- Wooden spoon
- Medium skillet (optional for pre-cooking bacon)
Substitutions and Variations
- Use canned beans (3 cans drained) if you’re short on time — reduce broth to 4 cups
- Try smoked turkey instead of bacon for a lighter version
- Add chopped spinach at the end for extra greens
- Skip tomato paste if you prefer a more traditional, clear broth
Make Ahead Tips
- You can prep all the veggies and bacon the night before and store them in airtight containers in the fridge
- Soak the beans overnight in water to cut down on cooking time and help with digestion
- This soup tastes even better the next day, so feel free to make it a day ahead and reheat
Instructions
Step 1: Prep the Ingredients
Chop 6 slices of thick-cut bacon, dice 1 onion, chop 2 carrots, chop 2 celery stalks, and mince 3 garlic cloves.
Step 2: Sauté the Bacon (optional but adds flavor)
In a skillet over medium heat, add 1 tbsp olive oil and the diced bacon. Cook until just browned and slightly crispy, about 5-6 minutes.
Step 3: Add Bacon and Veggies to Slow Cooker
Transfer cooked bacon (with a bit of the fat) into the slow cooker. Add diced onion, chopped carrots, chopped celery, and minced garlic.
Step 4: Add the Beans and Seasoning
Add 1 lb dry great northern beans (rinsed), 1 tsp dried thyme, 1/2 tsp smoked paprika, 1 bay leaf, 2 tbsp tomato paste, and a pinch of salt and pepper to the slow cooker.
Step 5: Pour in the Broth
Pour 6 cups low-sodium chicken broth over everything in the slow cooker. Stir gently to combine.
Step 6: Slow Cook It
Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beans are tender.
Step 7: Stir and Serve
Give the soup a good stir. Use a spoon to mash some beans against the side of the pot if you want it creamier. Taste and season with more salt and pepper if needed. Ladle into bowls and top with fresh parsley and cracked black pepper.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 5 days
- This soup freezes really well — freeze in portions for up to 3 months
- Reheat gently on the stove or in the microwave with a splash of broth or water
Why This Recipe Works (Quick Science)
- Dry Beans Soak Up Flavor: Cooking dry beans directly in the soup lets them soak up the bacon and veggie goodness while they soften.
- Bacon Adds Depth: The rendered bacon fat enhances every bite, giving it a smoky base without needing ham hocks.
- Low and Slow Cooking: Slow cooking gives the broth time to extract all the flavor from the aromatics and seasonings.
Common Mistakes
- Skipping the Bacon Sauté: Don’t add raw bacon straight into the slow cooker — browning it first adds tons of flavor.
- Not Rinsing Beans: Rinse dry beans well to remove any dust or debris.
- Adding Too Much Salt Early: Wait until the end to fully season. The broth reduces a bit and the bacon adds salt as it cooks.
- Using Old Beans: If your beans are super old, they might never fully soften. Use fresh dry beans!
What to Serve With
- Crusty bread or cornbread
- A simple green salad with vinaigrette
- Grilled cheese sandwich
- Pickled vegetables for a bright contrast
- A side of roasted Brussels sprouts
FAQ
Can I use canned beans instead of dry?
Yes! Use 3 cans (15 oz each), drained and rinsed. Reduce broth to 4 cups and cook on LOW for 3-4 hours.
Does this soup need to be blended?
Nope. But you can mash some beans with the back of a spoon if you like a thicker soup.
Can I make this vegetarian?
Skip the bacon and use olive oil to sauté the veggies. Add a little smoked paprika or liquid smoke for that smoky flavor.
What’s the best bean for this recipe?
Great northern beans hold their shape well and have a mild, creamy texture. Navy beans or cannellini beans also work great.
Can I make this in an Instant Pot?
Yes! Sauté the bacon and veggies using the Sauté function, then pressure cook on HIGH for 35 minutes with a natural release.
Final Thoughts
Enjoy this cozy soup and let me know how it turns out for you! Drop a comment with your favorite add-ins or any questions — I love hearing how these recipes come to life in your kitchen.