Slow Cooker Bacon and Bean Soup

    Slow Cooker Bacon and Bean Soup

    74saves
    14hr30min


    59 people made this

    About this recipe: 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.

    Ingredients
    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

    Method
    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 (1)

    HelenChavez
    2

    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

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