Bean & Bacon Cheeseburger Soup

1 15.5 oz. package Hurst’s Bacon & Beans Slow Cooker Soup Mix
6 cups vegetable or chicken broth
2 cups water
1 pound lean ground beef
1 onion, diced
Black pepper and garlic powder
1 tablespoon Worcestershire sauce
12 slices thick-cut bacon
2/3 cup half & half
2 cups shredded Colby cheese

Combine beans (beans only – do not add the flavor packet yet), broth and water in a large slow cooker and cook on high for four hours.

Add ground beef and onion to a large skillet. Season liberally with pepper and garlic powder then cook over high heat until beef is cooked through and seared nicely. Add contents of skillet to slow cooker. Don’t drain. So long as you use lean ground beef and cook at a high temperature there shouldn’t be an excessive amount of pan drippings.

Cut bacon into small pieces then cook until crispy in a large skillet. Drain on paper towels then add bacon to slow cooker, reserving about a cup for garnish if desired.

Add seasoning packet from beans, Worcestershire sauce and additional pepper and garlic powder to taste to slow cooker, stir well and cover. Reduce heat to low then continue cooking for 4-6 hours or until beans are very tender.

Add half & half and 1 1/2 cups shredded cheese to slow cooker and stir well. Serve with reserved cheese and bacon pieces if desired.

Notes:

If you can’t find Hurst’s Bacon & Beans Slow Cooker Soup Mix in your market, please ask your grocer for them. Until then, you use any dried white bean (great northern beans, navy beans, cannellini beans, small lima beans, etc.) then add salt to taste and 2 teaspoons Liquid Smoke. You can also order them online!

You can absolutely cook this on the stove! Keep pot at a simmer for 4 hours to cook the beans during the first part of the recipe then continue cooking for about 2 hours once you add the bacon and ground beef or until beans are tender.

Makes 12-14 servings.