When I was growing up, I had a favorite soup — Campbell’s Bean with Bacon. It’s what I wanted when I was sick (or even when I wasn’t). Now that I’m an avid label reader, I mostly stick with healthier versions of my favorites that I make at home. In my experiments to create a copycat recipe, I found that using ham hocks actually created a taste closer to my favorite soup than bacon did (go figure!). This Instant Pot Copycat Bean with Bacon Soup recipe is childhood comfort food at its finest.
Ingredients:
- Navy beans
- 2-3 ham hocks
- 1 large carrot, diced
- 1/2 large onion, diced
- 1 large garlic clove, minced
- Vegetable broth
- Water
- Salt, pepper, garlic powder and paprika
Instructions:
- Wash the beans
- Add all of the ingredients to the Instant Pot
- Make sure vent is set to sealing
- Press Manual, make sure it’s on high, then set timer for 30 minutes
- Let pressure release naturally for 10 minutes, then switch to venting
One of the great things about using ham hocks for this bean with bacon soup is that they inexpensively flavor the soup but don’t actually add much meat or fat.
Pin it/save it and make it sometime soon.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 40 minutes |
| Servings |
servings
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Ingredients
- 1 pound dry navy beans
- 2-3 ham hocks
- 1 large carrot, diced into small pieces
- 1/2 large yellow onion, diced
- 1 clove garlic (minced)
- 4 cups vegetable broth
- 1 cup water
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
Ingredients
|
|
Instructions
- Wash and drain the beans in a colander
- Add all of the ingredients to the Instant Pot
- Make sure vent is set to sealing
- Press Manual, make sure it's on high, then set timer for 30 minutes
- Let pressure release naturally for 10 minutes, then switch to venting
Recipe Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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