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Creamy bean and bacon soup recipe

Creamy Bean and Bacon Soup

Jessica Barnes, PhD, RDN, LD
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 Time 20 mins
Cook Time 8 mins
Course Main Course
Servings 12 people


  • Slow Cooker


  • 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


  • 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.
Keyword crockpot, dinner, easy weeknight meals