Navy Bean and Bacon Soup


(1 vote) 5 1

What flavor this soup has!

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Serving Size / Yield

8 servings


  • 8 slices thick-cut bacon, divided
  • three 15-oz. cans navy beans, liquid reserved
  • 1 carrot
  • 3 ribs celery, chopped
  • 1 onion, chopped
  • two 15-oz. cans chicken broth
  • 1 tsp. Italian seasoning
  • one 10-oz. can cream of chicken soup

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Cook bacon in a skillet, drain, and crumble.  Reserve about 2 crumbled slices for garnish.  Cut carrot in half lengthwise and then slice.  In a 5- or 6-quart slow cooker, combine beans, carrot, celery, onion, chicken broth, Italian seasoning, 1 cup water, and most of crumbled bacon. Stir to mix. Cover and cook on low for 5-6 hours.  Ladle 2 cups of soup into a food processor or blender and process until smooth. Return to cooker, add cream of chicken soup, and stir to mix.  Turn heat to high and cook for another 10-15 minutes.  Sprinkle reserved bacon over each bowl.

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