Slow Cooker Bacon Bone Soup with Black Garlic

Slow Cooker Bacon Bone Soup with Black Garlic

There's something comforting about coming home to a slow cooker that's been quietly working all day. This Slow Cooker Bacon Bone Soup is hearty, nourishing and packed with smoky bacon, vegetables, lentils and herbs, creating a rich homemade soup that's perfect for chilly weather.

The addition of Neudorf Black Garlic Puree brings a savoury sweetness that deepens the flavour of the broth, while Black Garlic Everyday Seasoning ties everything together. 

Whether you're feeding the family, cooking ahead for busy weeks or looking for a satisfying winter meal, this bacon bone soup is one you'll make again and again.

Why You'll Love This Recipe

✔ Set-and-forget slow cooker recipe

✔ Rich homemade flavour

✔ Perfect for winter

✔ Family friendly

✔ Great for meal prep

✔ Freezer friendly

✔ Uses affordable ingredients

✔ Naturally rich in vegetables and lentils

Why Use Black Garlic in Soup?

Black garlic is a natural flavour enhancer that adds rich umami and a gentle sweetness to slow-cooked dishes. Unlike fresh garlic, it melts into the broth without becoming overpowering, creating a fuller, more rounded flavour that complements smoked bacon beautifully.

Note: Known as bacon bone soup in New Zealand and similar to ham bone soup in other parts of the world, this slow cooker recipe transforms smoked bones, vegetables and lentils into a rich, satisfying winter meal.

Chef's Tips

  • Grating the potato helps naturally thicken the soup as it cooks.
  • Stir through chopped kale or spinach during the last 10 minutes for extra greens.
  • The soup often tastes even better the following day.
  • A squeeze of lemon just before serving brightens the smoky flavours.

FAQ

Do I need to soak the lentils first?

No. Standard dried brown or green lentils can be added directly to the slow cooker without soaking.

Why use black garlic instead of fresh garlic?

Black garlic provides deep savoury flavour with a gentle sweetness and no harsh bite. It blends seamlessly into soups and enhances the smoky bacon without overpowering the other ingredients.

Can I make this soup thicker?

Absolutely. Grated potato naturally thickens the soup during cooking. For an even heartier consistency, stir in a cornflour slurry during the final 15 minutes.

Can I freeze bacon bone soup?

Yes. This soup freezes exceptionally well for up to three months. Cool completely before freezing.

Other black garlic slow cooker recipes you might like:

Slow Cooker Bacon Bone Soup with Black Garlic

Teena Jelsma

Servings

6-8

Prep Time

15 minutes

Cook Time

6 hours

Cuisine

European

Category

Dinner

A hearty soup made of smoked bacon bones, vegetables, lentils and black garlic. The perfect slow cooker meal for colder weather.

Here's some variations you can try:

  • Add pearl barley for extra texture

  • Swap lentils for split peas

  • Stir in cabbage during the final 20 minutes

  • Add extra carrots for a sweeter finish

  • Blend half the soup for a creamier texture while leaving some chunky pieces

Slow Cooker Bacon Bone Soup with Black Garlic

Ingredients

  • 950g smoked bacon bones

  • 1 large onion, diced

  • 3 celery stalks, finely chopped

  • 2 carrots, grated

  • 1 large potato, grated or finely diced

  • 1 cup dried lentils

  • 2 fresh bay leaves

  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

  • 1 tablespoon Neudorf Black Garlic Puree

  • 2 litres hot water

  • 1½ teaspoons Neudorf Black Garlic Everyday Seasoning

  • Fresh parsley, chopped, to garnish

  • Optional for a thicker soup: 1-2 tablespoons cornflour mixed with equal parts cold water or soup broth

Directions

  1. Add the bacon bones, onion, celery, carrots, potato, lentils, bay leaves, thyme, Black Garlic Puree, hot water and Black Garlic Everyday Seasoning to your slow cooker.
  2. Cook on Low for 8 hours or High for 6 hours.

  3. Remove the bacon bones and bay leaves. Once cool enough to handle, strip any meat from the bones and return it to the soup.

  4. If you'd like a thicker soup, stir in the cornflour slurry and cook for another 10–15 minutes until slightly thickened.

  5. Taste and adjust the seasoning if required.

  6. Garnish generously with fresh parsley and serve with warm crusty bread.