Crockpot Bean and Bacon Soup
By Lynn, webmaster of A Natural Food Diet | Natural Food Recipes
The recipe below is my recipe, adapted by me for my all-natural, whole foods diet. Since it represents my own home-cooking, and I'm not a chef, I can't guarantee you'll love it. However, I will say you should give it a try.
For this soup, I use dry beans, although you can use canned in a pinch (but I wouldn't recommend it). I use fresh, juicy tomatoes in the summer when I have them and home-canned tomatoes when I don't. For the home-canned tomatoes, I control the salt content and there are no added ingredients other than the salt. Organic canned tomatoes from the store would probably be fine if that's all you have.
Ingredients for Crockpot Bean and Bacon Soup
- 1.5 to 2 cups cooked pinto beans
- 2 - 3 slices of thick-cut nitrite-free bacon, cooked
- 1 and 1/2 to 2 cups fresh, juicy, tomatoes, pureed, or canned tomatoes
- 1/2 small onion or 1/4 medium onion
- 1/8 teaspoon (a pinch) dill weed
- Crushed red pepper, to taste
- Salt & Pepper
Sort, rinse and cook a 16 oz (1 pound) bag of dry pinto beans in 6 cups of water in your crockpot on low for about 6 to 8 hours or until done. You'll have more beans than you need for this recipe unless you multiply it for a larger batch, but this soup is best fresh and you can make it quickly once you get the recipe down.
Cook your bacon until crispy, drain, and chop into small pieces (a little larger than you would if you were making homemade "bacon bits."
In a small saucepan, sauté your onion in the bacon fat. Once the onion is soft and translucent, add your bacon and beans, pureed or canned tomatoes, spices, salt and pepper.
Simmer for about 5 minutes and then dish it up. It beats canned soup any day of the week!
Serves 2
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