Slow Cooker Sunday: Pork, bean and bacon soup is the best way to warm up
This hearty and robust meal is all about comfort food. When it's cooking, the house smells so good, and the best part is that at dinnertime, all you do is grab some bowls, dish up and dig in.
I like that it goes a long way. It feeds a lot, and I usually have some for leftovers to warm up for another meal.
This soup is made with a bit of brandy that adds flavor similar to wine. And for a spicy touch, hot sauce is added.
I especially like it when pork roast is on sale, which really makes this soup budget friendly considering how many servings it makes. This soup is perfect for a cozy meal on a cold eve that may taste even better when wearing comfy, fuzzy slippers.
Slow cooker pork and white bean, bacon and leek soup recipe
Prep time: 15 minutes | Inactive time: 8 hours | Cook time: 8 hours | Total time: 16 hours 15 minutes
- 4 cups dried great northern beans, soaked in water overnight
- Chicken broth (32 ounces)
- 1 leek, thinly sliced
- 4 garlic cloves, chopped
- 1/4 cup fresh parsley, chopped (for the soup)
- 3 cups sliced carrots
- 1/2 cup brandy
- 1/2 cup real bacon bits (for the soup)
- 1 teaspoon celery salt
- 2 teaspoons dried thyme leaves
- 1 teaspoon ground black pepper
- 1/4 cup hot sauce
- 1 boneless pork loin roast (2 pounds)
- 1/2 cup real bacon bits (for the topping)
- 1/2 cup chopped parsley (for the topping)
- Salt, to taste
- To a slow cooker, add the soaked white beans, chicken broth, leek, garlic, parsley, carrots, brandy, bacon, celery salt, thyme, pepper and hot sauce. Stir all the ingredients together.
- Cut the pork roast into 4 pieces, and add it to the pot.
- Set the slow cooker on the 8-hour setting, cover, and let cook.
- Serve warm topped with bacon and parsley.