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White Crock Pot Beef And Bean Soup

A warm, filling soup that combines soft white beans with crispy bacon for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups white beans (canned or soaked and cooked)
  • 4 slices bacon, chopped Cook until crispy
  • 1 unit onion, diced
  • 2 units carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon thyme
  • 1 leaf bay leaf Remove before serving
  • Salt and pepper to taste Taste and add salt at the end
  • Fresh parsley for garnish

Method
 

Cooking Instructions
  1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute.
  4. Stir in the white beans, broth, thyme, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes.
  5. Remove the bay leaf, and if desired, mash some of the beans for a thicker consistency.
  6. Serve hot, garnished with the crispy bacon and fresh parsley.

Notes

Serve with crusty bread or a salad for a fuller meal. For a creamier version, mash some beans or blend part of the soup. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.