Navy Bean and Bacon Soup (adapted for a pressure cooker) Recipe

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2 votes | 5143 views

This soup brings back memories of Campbell's Bean & Bacon Soup. My version uses less sodium, because I like to make my own chicken broth, though commercially made chicken broth is fine. This recipe is delicious made with commercial chicken stock. You can also used canned beans. I make this in my pressure cooker, but a conventional Dutch Oven works just fine.

Prep time:
Cook time:
Servings: 8
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Ingredients

Cost per serving $1.07 view details
  • 1 (16 ounce) package dried navy beans Northern White Beans are okay)
  • 6 cups chicken stock
  • 1 lb bacon, coarsely chopped
  • 2 onions, chopped
  • 1-2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 clove garlic, finely minced
  • 1 bay leaf
  • ⅓ tsp salt
  • ¼ tsp ground black pepper
  • ⅛ tsp ground cloves
  • 1 (16 ounce) can diced tomatoes
  • 2 Tbsp. tomato paste
  • 1 Tbsp. thyme

Directions

  1. NOTE: Unless you are using the "quick soak" method, the beans should be rinsed and soaked for at least 8 hours (or overnight) To "Quick Soak", boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
  2. **Or, if using a pressure cooker, cook for 3 minutes in salted water, and allow a natural release. Drain and rinse.
  3. Cook the bacon until crispy. Remove with a slotted spoon, reserving 2-3 tablespoons of bacon fat. (If using a pressure cooker, follow the same step. I use the brown cycle on my electric pressure cooker.)
  4. Add the onions, carrots, garlic and celery to the reserved grease and saute until soft, do not drain. Add the thyme. Add the tomato paste; cook for 1-2 minutes.
  5. Add the beans, diced tomatoes, chicken broth, salt & pepper and bay leaf.
  6. If using a dutch oven, simmer all the ingredients for about 1 to 1 1/2 hours.(Optional)
  7. If using a pressure cooker, lock the lid on and pressure cook on high for 25 minutes. Remove bay leave, and taste for seasoning. Adjust salt, to your own taste and serve.
  8. Freezes well.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 307g
Recipe makes 8 servings
Calories 298  
Calories from Fat 234 79%
Total Fat 25.9g 32%
Saturated Fat 8.6g 34%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 834mg 35%
Potassium 445mg 13%
Total Carbs 7.1g 2%
Dietary Fiber 2.2g 7%
Sugars 2.77g 2%
Protein 9.24g 15%
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Comments

  • Sherry
    January 12, 2015
    I will assume that the amount of Navy Beans is 16 oz. Hope that's right since it is not listed in the recipe.
    1 reply
    • Foodiewife
      January 12, 2015
      Holy smoke! You are so right, and THANK YOU for pointing that out. I have edited the recipe. Thanks again.

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