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Chipotle Two Bean and Bacon Soup

Lisa Bryan
5 from 1 vote
Prep Time 10 mins
Cook Time 6 hrs


  • crock pot or stock pot


  • 1 Can white beans (cannellini, or navy bean)(drained)
  • 2 Cans black beans (drained) or 1 ½ cups soaked, rinsed, drained dry bean
  • 1 Can green chilis
  • 1 Dried chipotle pepper
  • 2 Large carrots
  • 1 bay leaf
  • 2 Cloves garlic
  • ½ Large Onion
  • sea salt measure to preference
  • bacon
  • green onions


  • In a crock pot, add both beans (drained) and can of green chilis.
    Slice carrots in a diagonal large slice (add more for a little more sweetness). Put in crock pot. Slice onion in a julianne fashion (long and skinny). Add whole dried chipotle, whole bay leaf, whole garlic. All these items will be removed after it is hot and ready to serve. Salt to preference and consider if your canned beans are low-sodium.
    Add up to 4 cups water or stock or until about an inch over the top of the food. Can alter water to how thin/thick you want the soup. If your beans were dried beforehand consider another cup of water.
    Cook for up to 6 hours. Don’t forget to remove chipotle, bay leaf, and garlic if it is still whole.
    Cook bacon well done and slice green onions (green and white) diagonally to garnish. This garnish makes it complete. Enjoy!


I would not substitute the whole chipotle for canned with adobo sauce, if you can. Canned is spicier and dried is smokey.