Slow cooker bacon and bean soup

    14 hours 30 min

    This soup is hearty and bursting with flavour. It's made by slow cooking bacon, ham, cannellini beans, leeks and seasonings together. Perfect for those cold winter months.

    62 people made this

    Serves: 8 

    • 450g dried cannellini beans, sorted and rinsed
    • 950ml water
    • 4 tablespoons celery, chopped
    • 1 small onion, chopped
    • 2 bay leaves
    • 1/4 teaspoon ground cumin
    • 1/2 teaspoon garlic granules
    • 1 teaspoon dried parsley
    • 15g butter
    • 1 tablespoon olive oil
    • 2 leeks (white part only), cut in half lengthways
    • 450g cooked ham, cut into bite-size pieces
    • 5 rashers streaky bacon
    • 1 litre chicken stock
    • sea salt to taste
    • fresh ground black pepper to taste

    Prep:30min  ›  Cook:6hr  ›  Extra time:8hr soaking  ›  Ready in:14hr30min 

    1. Place the beans into a large container and cover with several centimetres of cool water; let stand 8 hours to overnight. Drain and rinse before using.
    2. Combine the soaked beans, 1 litre water, celery, onion, bay leaves, cumin, garlic granules and parsley into a slow cooker.
    3. Melt the butter with the olive oil in a frying pan over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes.
    4. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup.
    5. Place the bacon into the hot frying pan and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup.
    6. Pour the chicken stock into the hot frying pan and stir to dissolve any brown flavour bits from the frying pan; pour the chicken stock into the soup. Season with sea salt and pepper.
    7. Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.

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    Reviews in English (116)


    Bursting with flavour, this soup was just perfect! I'm ashamed to say I used canned beans (cannellini, kidney and others) as I had the cans already available, and I left out the celery (ugh - horrible stuff). I had some smoked gammon hanging about in the fridge so I used that too. It worked out beautifully, and it was a lovely warming soup for my disabled hubby to have already hot and ready to go for his lunch. He loved it!  -  11 Sep 2013


    WOW, the flavors in this dish really really rocks. I was a bit worried going through the steps of cooking the meats then adding to the pot, but it totally works when you add the chicken stock to the pan to deglaze it and add to the slow cooker pot. One thing is at this point I worried because it said to crisp up meat, then add stock to deglaze, but wasn't sure if I should drain off the excess grease. But because it didn't say so, I poured all the grease and chicken stock right in to the pot. And I must say Delish. The broth was just nicely flavored, and the overwhelming leek flavor mellowed in the cooking process. I did a few things but didn't change the recipe at all other then using fresh parsley instead of dried. I also put a finer chop on the onions and the leeks due to my hubby's prefence of not having larger chunks in this. He's not much of an onion person but likes the flavor just not texture of eating onions. Plus I used low sodium, bacon, broth and cooked ham. Will make this again because it really puts that warms in your bones. Just a lovely inviting dish. Thank you.  -  03 Feb 2011  (Review from Allrecipes US | Canada)


    This recipe is awsome. Best ham and beans I have ever had. Very flavorful. The ony thing I did different on the recipe is used all chicken stock instead of water and I didn't use the bay leave instead added a 1/2 tsp ground temeric.  -  08 Jan 2011  (Review from Allrecipes US | Canada)