Hearty Instant Pot White Bean and Bacon Soup
A healthier version of a childhood favorite, this copycat Campbell's bean with bacon soup recipe is delicious, budget-friendly, fast and easy to make. It's also free of all the top 8 food allergens.
Equipment
- 1 Instant Pot (pressure cooker) (or slow cooker if you're opting for this cooking method)
- 1 Sharp knife
- 1 Coldander (to rinse the beans)
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 (read the ingredients on the label)
- 1 cup water
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Wash and drain the beans in a colander; chop the garlic, onion and carrot
- Add all of the ingredients to the Instant Pot
- Make sure the vent is set to sealing
- Press Manual, make sure it's on high, then set timer for 30 minutes (35 if you are using old beans that have been sitting in your pantry for a long time)
- Let the pressure release naturally for 10 minutes, then switch to venting
Notes
Note: If you are using old, dry beans that have been sitting in your pantry a long time, increase the cook time in your pressure cooker from 30 to 35 minutes (you may also need to add more liquid if they're really old).
© Kitchen Gone Rogue. www.kitchengonerogue.com
Nutrition
Calories: 343kcalCarbohydrates: 38gProtein: 25gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 732mgPotassium: 868mgFiber: 14gSugar: 4gVitamin A: 1586IUVitamin C: 1mgCalcium: 98mgIron: 4mg
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