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Slow Cooker Bean and Bacon Soup


This delicious Slow Cooker Bean and Bacon Soup recipe is the perfect winter comfort food. Tomatoes are added at the end of the cooking time because the acid in tomatoes prevents beans from softening, even when they're cooked for hours!

Prep Time: 25 minutes

Cook Time: 10 hours

Total Time: 10 hours, 25 minutes

Yield: 6 servings


  • 8 slices bacon
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-3/4 cups Hearty Bean Soup Mix or any combination of dried beans
  • 2 carrots, sliced
  • 8 cups water
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 1/2 cup sour cream
  • 2 Tbsp. cornstarch


Cook bacon until crisp, drain on paper towels, crumble, and set aside. Add onions and garlic to fat in pan; cook 3-4 minutes, then place in 4-5 quart crockpot. Add bacon, Hearty Bean Soup Mix, carrots, water, salt, pepper, and bay leaf and mix well to blend. Cover crockpot and cook on low for 9-11 hours until beans are tender. Then add tomatoes, stir well, and cook on high for 30-40 minutes longer until hot.

In a bowl, mix sour cream with cornstarch. Add 1/4 cup of the hot broth from the soup and mix well, then stir into soup. Cover and cook on high 10-15 minutes until thickened.

If you like, you can mash some of the beans for a thicker soup before adding the tomatoes.

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