Description

This hearty slow cooker maple bacon bean soup combines smoky bacon, sweet maple syrup, and creamy beans for a comforting, easy meal. Perfect for busy families, meal preppers, or anyone craving a cozy bowl of homemade goodness.

Ingredients

Scale

2 cups dried navy beans, rinsed and soaked overnight (or 3 cans, 15oz each, drained and rinsed)
1 medium yellow onion, diced
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
2 cups water
1/4 cup pure maple syrup
2 tablespoons tomato paste
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
8 ounces thick-cut bacon, chopped
1 tablespoon olive oil (optional, if bacon is lean)
2 tablespoons fresh parsley, chopped
Cracked black pepper, to taste
Extra maple syrup for drizzling (optional)

Instructions

If using dried beans, rinse and soak overnight in cold water. Drain and rinse again before use. (Skip if using canned beans.)
Heat a large skillet over medium heat. Add chopped bacon (with olive oil if lean) and cook for 6-8 minutes, stirring often, until golden and crispy. Transfer bacon to a paper towel-lined plate, reserving about 1 tablespoon of drippings.
With bacon drippings in the skillet, add onions, carrots, and celery. Sauté for 4-5 minutes until veggies are softened and onions are translucent.
Add soaked (or canned) beans, sautéed veggies, garlic, tomato paste, smoked paprika, thyme, salt, and pepper to the slow cooker. Pour in chicken broth, water, and maple syrup. Stir to combine.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours (if using canned beans, cook on LOW for 4 hours) until beans are tender and flavors meld.
For a creamy broth, use an immersion blender to puree about 1/3 of the soup in the slow cooker, or ladle out 2 cups, blend, and stir back in. Skip blending for a chunkier texture.
Stir in most of the crisped bacon (reserve some for garnish). Let soup sit for 10 minutes on warm.
Ladle into bowls, top with reserved bacon, fresh parsley, cracked pepper, and a drizzle of maple syrup if desired.

Notes

If soup is too thick, add a splash of broth or water. If too thin, blend more beans. Taste and adjust salt before serving, as bacon and broth can vary in saltiness. For vegetarian, skip bacon and use smoked paprika or liquid smoke. Beans can be swapped for pinto, cannellini, or great northern. Store leftovers in airtight containers up to 4 days in fridge or 3 months in freezer. Always store garnishes separately.

Prep Time: 20 minutes
Cook Time: 7 hours
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1.5 cups (350ml) per serving
Calories: 320
Sugar: 8
Sodium: 650
Fat: 9
Saturated Fat: 3
Carbohydrates: 42
Fiber: 8
Protein: 18

Keywords: slow cooker, maple bacon, bean soup, comfort food, easy soup, hearty, crockpot, family dinner, gluten-free, meal prep