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Creamy bean and bacon soup recipe
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Creamy Bean and Bacon Soup

This creamy bean and bacon soup is perfect for rainy or cold nights! It is packed with vegetables and fiber, making it a healthier comfort meal.

Hello Villagers. I realize that summer break has just begun and it’s probably not the best time for hot soup; but the weather forecast is predicting rain for the next week in my neck of the woods. All of that rain calls for some serious comfort food, and nothing says comfort like soup. This delicious, creamy bean and bacon soup has a similar taste and texture to potato soup. But unlike potato soup, it is packed with tons of vitamins, minerals, and fiber thanks to the vegetables and legumes.

Creamy Bean and Bacon soup

Begin by cutting your bacon into small pieces and crisp them in a pan. Place the pieces on a paper towel to drain. Set one third of the cooked bacon aside for a garnish later.

Rinse and pick through the beans, removing and debris. Next, dice the celery. Then peel and dice the carrots and onion. Add all of the ingredients, except the reserved bacon bits, into a large crock pot. Cook on low for 8-10 hours. Check half way through and add more water or broth if needed.

Once beans and vegetables have softened, use an immersion blender to puree the soup. If you like to have large vegetable pieces in your soup, then do not puree completely.

Serve soup garnished with shredded cheese, reserved bacon bits, and sour cream.

Any leftover creamy bean and bacon soup heats up well for lunch the next day or it can be frozen for later in a freezer safe container.

Enjoy!


Additional Village Table soups you might enjoy:


Creamy Bean and Bacon Soup

This creamy bean and bacon soup is perfect for cold or rainy nights! It is packed with fiber and nutrients, creating a healthy comfort meal.
Prep Time20 mins
Cook Time8 mins
Course: Main Course
Keyword: crockpot, dinner, easy weeknight meals
Servings: 12 people
Author: Jessica Barnes, PhD, RDN, LD

Equipment

  • Slow Cooker

Ingredients

  • 1 pound Bacon
  • 2 pounds Dried great northern beans
  • 1 large Onion
  • 1 pound Carrots
  • 4 ribs Celery
  • 4 cloves Minced Garlic
  • 1 quart Chicken Broth
  • 2 quarts Water
  • 1 leaf Bay Leaf
  • 2 tsp Salt
  • 1 tsp Black pepper
  • Sour Cream Optional Garnish
  • Shredded Cheese Optional Garnish

Instructions

  • Cut bacon into bits and crisp in a pan. Set cooked bacon on paper towel to drain.
  • Once cooled, set aside one third of bacon to use as a garnish.
  • Dice celery.
  • Peel and dice onion and carrots.
  • Rinse and pick through beans.
  • Add all ingredients to a large crockpot. (Except reserved bacon bits)
  • Cook on low for 8-10 hours. Check half way through and add additional water if needed.
  • Once beans and vegetables have softened, use an immersion blender to puree soup.
  • Serve with desired garnishes.


Jessica Barnes, PhD, RDN, LD

Dr. Jessica Barnes received her PhD in nutrition from Texas Woman's University. Her research focused on food preference development and creating materials to help preschoolers become familiar with healthy foods. She has worked with families and communities as a clinical and community Registered Dietitian Nutritionist.

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