Make It
Step 1
Fry bacon in a large skillet until crispy. Reserve 2 tablespoons drippings in skillet. Place bacon on paper towels to drain. Once cooled, chop and set aside.
Step 2
Add onion, bell pepper and garlic to drippings in skillet. Cook over medium heat, stirring frequently, for 3 to 4 minutes or until onions are translucent.
Step 3
Place water, beans, cooked vegetables, bacon, bouillon and bay leaf in 5- or 6-quart slow cooker. Stir well.
Step 4
Cook on high for 6 hours or low for 8 hours or until beans are tender.
Step 5
Once beans are tender, use a potato masher to mash some of the beans to thicken the soup to desired consistency.
Step 6
Serve topped with sour cream and chopped cilantro, if desired.
