This Bean and Bacon Soup is light and incredibly tasty. Made with diced tomatoes, carrots, celery, onions Navy beans and bacon. This is a broth-y type soup. If you want to stay away from heavy and creamy soups for a while, this one is for you!! Pressure Cooker and Slow Cooker instructions provided!
This homemade Bean and Bacon Soup is one of the easiest and quicker soups you will ever make!
So much better and much more affordable than any canned soup! Made in the instapot with navy beans and a handful of ingredients. You will love the results!!!
Cooking beans can be a long process, but not if you use a pressure cooker (Instant Pot). This Bean and Bacon Soup came together in 35 minutes and yes, I used dried beans (which are very inexpensive). If you forget to soak your beans overnight (I usually do), I give you instructions for two quick soaking method that will cut the soaking time by many, many hours.
How To Quick Soak Beans
- Place the beans in a colander and rinse them with cold water.
- Pick the beans and get rid of any debris (little pebbles, discolored beans, etc)
- Place the beans in a large pot and cover them with about 2 inches of water.
- Bring the water to a boil over high heat. Boil for about 2 minutes.
- Remove the pot from the heat and let the beans soak for 1 hour.
How To Quick Soak Beans in the Pressure Cooker (Instant Pot)
- Place the beans in a colander and rinse them with cold water.
- Pick the beans and get rid of any debris (little pebbles, discolored beans, etc)
- Place the beans in the pressure cooker. You need 4 cups of water for each cup of drained beans.
- Seal the instant pot and cook on high pressure for 4 minutes.
- Let the pressure release naturally for 5 minutes, then do a quick release.
- Rinse the beans.
- You may want to add 1/4 teaspoon of salt to the beans/water to prevent the beans from losing some of the skin).
Other Soup Ideas
- Pressure Cooker Split Pea Soup with Ham
- Slow Cooker Potato Corn Chowder
- Slow Cooker Chicken Enchilada Soup
Pressure Cooker Bean and Bacon Soup
This Bean and Bacon Soup is light and incredibly tasty. Made with diced tomatoes, carrots, celery, onions and bacon. This is a broth-y type soup. If you want to stay away from heavy and creamy soups for a while, this one is for you!! Slow Cooker instructions also provided!
- 1 pound Navy beans
- 8 ounces bacon, chopped into small pieces
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 small onion, chopped
- 1 tablespoon tomato paste
- 1 (15-ounces) can diced tomatoes
- 6 cups low sodium chicken stock
- 2 bay leaves
- 1 teaspoon chicken bouillon (optional but highly recommended)
- Salt and pepper to taste
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Soak, rinse and drain beans (instructions for quick soaking provided in the post).
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Press the saute button on the pressure cooker. Add the chopped bacon and cook stirring often until the bacon is crispy. Remove the bacon and place it on a plate lined with paper towels.
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Remove the bacon grease leaving about 1 tablespoon in the pressure cooker. Add the carrots, celery and onions and saute for about 4 minutes or until the onions become translucent. Stir in the tomato paste, diced tomatoes, broth, bay leaves and drained beans.
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Close and lock the lid. Cook on Manual for 15 minutes. Let the pressure release naturally. Stir in the chicken bouillon (if using) and season to taste with salt and pepper.
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At this point, you can add the crispy bacon back to the soup or just garnish each serving with some bacon. Turn the pressure cooker to warm if you want to keep the soup in the pot for a while.
Slow Cooker Instructions
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Soak, rinse and drain beans (instructions for quick soaking provided in the post).
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Heat a skillet over medium-high heat. Add the chopped bacon and cook stirring often until the bacon is crispy. Remove the bacon and place it on a plate lined with paper towels.
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Remove the bacon grease leaving about 1 tablespoon in skillet. Add the carrots, celery and onions and saute for about 4 minutes or until the onions become translucent. Add the tomato paste and cook for about 2 minutes.
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In a slow cooker place the cooked vegetables, diced tomatoes, broth, bay leaves and drained beans. Cook on low for 8 hours or on high for 4 – 5 hours.
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Season with bouillon (if using) and with salt and pepper to taste. At this point, you can add the crispy bacon back to the soup or just garnish each serving with some bacon.
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