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A spoon is scooping Bean and Bacon Soup from a white bowl.
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5 from 1 vote

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!
Course Main Course, Soup
Cuisine American
Keyword Instant Pot Bean and Bacon Soup, Pressure Cooker Bean and Bacon Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 241kcal

Ingredients

  • 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

Instructions

  • Soak, rinse and drain beans (instructions for quick soaking provided in the post).
  • 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.  
  • 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. 
  • 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.
  • 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

  • Soak, rinse and drain beans (instructions for quick soaking provided in the post).
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 241kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 278mg | Potassium: 544mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2635IU | Vitamin C: 3.1mg | Calcium: 60mg | Iron: 2mg