Appetizers / Soups / Salads

Slow Cooker Bean and Bacon Soup is for Dinner.

Slow Cooker Bean and Bacon Soup takes 800 minutes to prepare.

Slow Cooker Bean and Bacon Soup takes 600 minutes to cook.

Slow Cooker Bean and Bacon Soup makes 16 servings.

The ingredients for Slow Cooker Bean and Bacon Soup are:

Two 1 pound bags of kidney beans
1 medium onion
ten slices of bacon
2 cups frozen green beans
4 cups sliced frozen carrots
Three tablespoons minced garlic from a jar, or an equivalent of fresh minced garlic
5 teaspoons of powdered chicken bullion, or 5 bullion cubes
2 teaspoons McCormick Perfect Pinch Savory all purpose salt-free seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 cups water
One 14.5 oz can diced tomatoes (save this for after beans are cooked)

Here is how you make Slow Cooker Bean and Bacon Soup:

Sort and wash beans, cover with water, soak for 12 to 24 hours, changing water at least once during soaking. Drain and rinse beans.chop onioncut raw bacon into 1 inch piecesHeat the 10 cups of water in a kettle or pot Put everything except for the canned tomatoes into a 6 quart crock pot (slow cooker)Cook on high for 6-8 hours, or on medium for 10-12 hoursAdd canned tomatoes when cooking is finished (its very important not to add tomatoes before beans are thoroughly cooked, the acids will prevent the beans from cooking fully). Serving Size: Makes Sixteen 1 1/2 cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user THRICEBLESSED.

The nutritional information for Slow Cooker Bean and Bacon Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 302.2

• Total Fat: 10.6 g
• Cholesterol: 16.1 mg
• Sodium: 489.8 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 9.4 g
• Protein: 16.5 g