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Navy Bean and Bacon Soup (adapted for a pressure cooker)
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. Ingredients
- 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
- 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.
- **Or, if using a pressure cooker, cook for 3 minutes in salted water, and allow a natural release. Drain and rinse.
- 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.)
- 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.
- Add the beans, diced tomatoes, chicken broth, salt & pepper and bay leaf.
- If using a dutch oven, simmer all the ingredients for about 1 to 1 1/2 hours.(Optional)
- 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.
- Freezes well.
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