Bean and Bacon Soup
Canned white beans and smoky bacon simmer with vegetables and broth in this hearty pressure cooker or slow cooker soup.
Ingredients
- 3 cans white beans rinsed and divided, 15 ounces / 425 grams
- 1 cup water 240 milliliters
- 6 slices bacon chopped
- 1.5 cups chopped onions 225 grams
- 3/4 cup chopped carrots 95 grams
- 1/2 cup chopped celery 50 grams
- 2 tablespoons tomato paste 30 grams
- 4 cups reduced-sodium chicken broth 960 milliliters
- 1 teaspoon Italian seasoning 1 gram
- 1/8 teaspoon red pepper flakes 0.2 grams
- 1/4 teaspoon black pepper 0.5 grams
- 2 tablespoons chopped chives for garnish, 6 grams
Instructions
- Add 1 can (15 ounces / 425 grams) of white beans and 1 cup (240 milliliters) of water to a blender. Blend on high until completely smooth.
- Turn on the saute function of your electric pressure cooker. Add the chopped bacon and cook until crisp. For food safety, ensure pork products reach an internal temperature of 145°F (63°C) with a 3-minute rest, though bacon is visually cooked until crisp. Remove the bacon to a paper towel-lined plate and leave the bacon fat in the pot.
- Add the chopped onions, carrots, and celery to the pot. Saute for about 5 minutes until the vegetables soften.
- Stir in the tomato paste and cook for 1 minute to coat the vegetables.
- Pour in the pureed bean mixture, the remaining 2 cans of drained whole beans, chicken broth, Italian seasoning, red pepper flakes, and black pepper. Stir well to combine.
- Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes.
- When the timer finishes, turn the cooker off and let the pressure release naturally for 10 minutes, then carefully vent any remaining pressure.
- Transfer 2.5 cups (600 milliliters) of the hot soup to a blender. Puree until smooth, then stir it back into the pot to thicken the soup.
- Ladle the soup into bowls. Top each serving with the reserved crisp bacon and chopped chives.
Notes
Slow cooker method: Blend the first can of beans with water. Saute the bacon in a skillet until crisp, remove the meat, and cook the vegetables in the bacon fat. Transfer the vegetables to your slow cooker along with the tomato paste, pureed beans, whole beans, broth, and seasonings. Cook on low for 7 to 8 hours or high for 3 to 4 hours. Puree 2.5 cups (600 milliliters) of the finished soup and stir it back in.
Food safety note: Always ensure pork whole cuts reach a safe internal temperature of 145°F (63°C) with a 3-minute rest. Bacon is typically cooked until crisp.
For a thicker soup, use an immersion blender directly in the pot and pulse a few times instead of transferring the hot liquid to a stand blender.
Store leftover bacon in an airtight container in the refrigerator to keep it crisp until you are ready to serve the leftovers.