Ingredients
Scale
- 1 lb. dried small white beans
- 8 slices thick-cut apple wood smoked bacon, cooked and chopped
- ½ tsp. hickory liquid smoke
- 4 chicken bouillon cubes
- 1 white onion, diced
- 3 Roma tomatoes, diced
- 2 carrots, peeled and chopped
- ½ tsp. dried thyme
- ¼ tsp. pepper
- 6 cups water
- salt to taste
Instructions
- Combine the dried beans, chicken bouillon cubes, hickory liquid smoke, diced onion, diced tomatoes, chopped carrots, dried thyme, pepper, and cooked bacon in the slow cooker.
- Pour in the water and stir the mixture well.
- Cover and set the slow cooker to HIGH, cooking for 6-7 hours without lifting the lid to ensure the beans soften properly.
- After the cooking time ends, taste the soup and add salt if necessary.
- For a creamier texture, mash about a quarter of the beans in the soup.
- Serve hot, ideally with cornbread and butter.
Notes
Feel free to adjust the bacon according to your taste preferences or substitute with turkey bacon for a lighter version.
Adding a dash of hot sauce can give the soup an extra kick if desired.
- Prep Time: 25 minutes
- Cook Time: 6-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 256
- Sugar: 2g
- Sodium: 980mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg