Crock Pot Slow Cooker Bean with Bacon
Warm, satisfying, and easy! Savor the comforting flavors of this Slow Cooker Bean with Bacon Soup – perfect for chilly days.
Servings: 1 servings
Calories: 1353kcal
Ingredients
- 4 cups of white beans dry uncooked beans
- 3 quarts fresh water
- 1/4 pound bacon chopped
- 1 pound frozen butternut squash cubes
- 2 bay leaves
- 2 teaspoons thyme
- 1 teaspoon sugar
- 1 teaspoon salt more if needed
- smoke flavor if desired
Instructions
- wash the dried beans
- pour them into the cooker and pour the 3 quarts of water over them
- drop in the bacon and pour in the peeled butternut squash, still frozen is fine
- cover and cook 6 hours on high
- open after 6 hours, stir to start smashing the squash, it should fully melt away by the time the soup is done
- add the herbs, salt, sugar, and some extra smoke flavor if desired
- continue to cook for two more hours on high, leave the top off if you want it to thicken up or leave it partially off if you prefer it soupier
- use a potato masher to partially mash some of the beans and the rest of the squash if you like
- serve whenever you are ready to eat and the soup is as thick as you like it
Nutrition
Serving: 1Serving | Calories: 1353kcal | Carbohydrates: 238g | Protein: 98g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 4797mg | Potassium: 5639mg | Fiber: 55g | Sugar: 16g | Vitamin A: 48419IU | Vitamin C: 102mg | Calcium: 967mg | Iron: 30mg