PRESSURE COOKER BEAN AND BACON SOUP
This Bean and Bacon Soup is light and incredibly tasty. Made with diced tomatoes, carrots, celery, onions and bacon. This is a broth-y type soup. If you want to stay away from heavy and creamy soups for a while, this one is for you!! Slow Cooker instructions also provided!
Provided by Chef Kathy McDaniel
Categories Main Course Soup
Time 35m
Number Of Ingredients 11
Steps:
- Soak, rinse and drain beans (instructions for quick soaking provided in the post).
- Press the saute button on the pressure cooker. Add the chopped bacon and cook stirring often until the bacon is crispy. Remove the bacon and place it on a plate lined with paper towels.
- Remove the bacon grease leaving about 1 tablespoon in the pressure cooker. Add the carrots, celery and onions and saute for about 4 minutes or until the onions become translucent. Stir in the tomato paste, diced tomatoes, broth, bay leaves and drained beans.
- Close and lock the lid. Cook on Manual for 15 minutes. Let the pressure release naturally. Stir in the chicken bouillon (if using) and season to taste with salt and pepper.
- At this point, you can add the crispy bacon back to the soup or just garnish each serving with some bacon. Turn the pressure cooker to warm if you want to keep the soup in the pot for a while.
Nutrition Facts : Calories 241 kcal, Carbohydrate 20 g, Protein 12 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 278 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
BEAN SOUP PRESSURE COOKER RECIPE WITH BACON!
Pressure cooker bean soup is hearty and healthy made in an electric pressure cooker. Great for the Instant Pot. Can also be adapted for slow cooker
Provided by Steve Cylka
Categories Soup
Time 1h45m
Number Of Ingredients 12
Steps:
- Slice bacon into small pieces. Set electric pressure cooker to saute and fry bacon until it is starting to brown, about 5-7 minutes. Lift the metal bowl/pot out of the pressure cooker with oven mitts and drain most of the bacon grease. Place pot back into the pressure cooker.
- Stir in the diced onion, celery, carrots and garlic. Saute until onions are transparent, about 5 minutes.
- Stir in the remaining ingredients. Close the lid and make sure the valve is set to seal. Set the pressure cooker on high for 60 minutes.
- Once the pressure cooker has cooked for the 60 minutes and beeped, manually release the pressure by turning the valve to vent. Once the air pressure is released, remove the lid and stir.
- Serve.
PRESSURE COOKER NAVY BEAN SOUP WITH HAM
The taste of this bean soup is unusual... and quite pleasing! The combination of basil, nutmeg and oregano gives it a tasty punch.
Provided by Jan Mullikin @jmulliki
Categories Bean Soups
Number Of Ingredients 9
Steps:
- Rinse and drain navy beans, watching and throwing out any small pebbles. Put in pressure cooker in 3 inches of water, without the lid. Bring to a boil and boil 5 minutes. Remove from burner. Put all in a separate pot for about 2 hours. Then drain beans and add fresh water.
- While you are waiting for the beans to soften, pressure cook cottage ham butt according to size and directions on the label. Cool. Shred ham, removing the fat. Set aside.
- Return beans to the pressure cooker with the fresh water, chopped onions, celery and shredded ham. Pressure cook about 20 minutes on full heat. Remove from stove, reduce pressure under cold water and open lid. Add salt, pepper, oregano, basil and bring to a boil. Should be ready to eat. If your beans are still too hard, pressure cook a little longer. You'll get used to your cooker and how long it takes depending on your stove top type. Best served with homemade baked cornbread (not sweet!) or fried cornbread patties.
- This soup freezes beautifully. Just put desired serving size in freezer quart or gallon bags and freeze. Great to have on hand for a quick lunch or light supper on a cold winter day!
NAVY BEAN AND BACON SOUP
A rich, creamy soup that's very easy to make. I came up with this recipe when faced with a bowl of soaked navy beans and the requirement to do something with them, using what I had on hand. This is a very flexible recipe, as you can use any small bean and substitute ham for the bacon. The bacon should be the premium smoked, thick-sliced bacon that's usually sold in bulk. Try to get the leanest they have. If you can't find this, Oscar Mayer has a thick-sliced premium bacon that comes in 12-oz packages. Use one package. If you use ham, get one of the no-water-added hams from the deli section, like Black Forest or brown sugar cured, and use about a third of a pound, chopped coarsely. Using ham will reduce the richness, of course, which may not be all bad. This soup is very good right out of the pan, but it's even better the next day.
Provided by Desert Baker
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pick over the beans and soak them in water for at least eight hours.
- Slice the bacon into half-inch strips and fry them until they're brown and crispy. Drain the bacon thoroughly and pour away all but about two tablespoons of the fat. (You can save the fat for other uses, as it has a nice smoky flavor.).
- Chop the onion and saute it in the reserved bacon fat until it's soft and translucent.
- Peel the garlic and slice the cloves into halves or thirds vertically. Add to the frying onions. Be extremely careful not to burn the garlic, as that will make it bitter and nasty.
- Put the soaked beans, fried bacon, sauteed onion and garlic, peppercorns, and bay leaves into the pressure cooker. Add water to cover by about an inch, Stir and process for 11 minutes under pressure. Allow to cool naturally (don't vent). Or, cook at a low simmer until the beans are soft all the way through.
- Remove the bay leaves and wizz with a stick blender to make a puree. Add the salt carefully, stirring thoroughly after each addition, until it tastes good to you. The amount, 2 tsp, is just an approximation, because the saltiness of the bacon varies.
INSTANT POT® NAVY BEAN AND HAM SOUP
A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.
Provided by StanDiego
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 1h40m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
- Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
- Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
- Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g
MY NAVY BEAN SOUP
A delicious rich and colorful soup. Good for a cool autumn evening.
Provided by Patty Long
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h
Yield 8
Number Of Ingredients 7
Steps:
- Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours.
- In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer.
- Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot.
- In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 40 g, Cholesterol 19.9 mg, Fat 25.5 g, Fiber 15 g, Protein 16.9 g, SaturatedFat 6.5 g, Sodium 995.9 mg, Sugar 5.1 g
NAVY BEANS IN THE PRESSURE COOKER
This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.
Provided by threeovens
Categories Beans
Time 50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a pressure cooker and secure lid.
- Bring to high pressure over high heat, then reduce heat to but maintain pressure.
- Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.
NAVY BEAN SOUP-PRESSURE COOKER
Make and share this Navy Bean Soup-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 12h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight in vegetable oil, salt and water to cover.
- Drain and discard liquid.
- Place beans and all remaining ingredients in cooker.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
More about "navy bean and bacon soup adapted for a pressure cooker food"
EASY HOMEMADE INSTANT POT BEAN WITH BACON SOUP
From marginmakingmom.com
Reviews 5Calories 357 per servingCategory Pressure Cooker {Instant Pot}
- Use the Saute function to heat up the insert pot of your Instant Pot. Add diced bacon to the hot pot. Stir, occasionally, until the bacon is crispy.
- Remove bacon to a plate lined with a paper towel to drain excess grease. Reserve 2 TBSP of the bacon grease in the insert pot and discard the rest of the grease.
- Add onions, carrots, and celery to the reserved bacon grease in the insert pot. Saute, stirring occasionally, until they begin to soften, about 3-5 minutes.
- As the vegetables begin to release some liquid while cooking, be sure to scrape up any browned bits on the bottom of the pot to avoid getting the BURN error on your Instant Pot.
NAVY BEAN BACON SOUP (INSTANT POT, SLOW COOKER)
From skinnytaste.com
4.8/5 (49)Category Dinner, LunchCuisine AmericanCalories 211 per serving
INSTANT POT NAVY BEAN SOUP - WHOLESOME MADE EASY
From wholesomemadeeasy.com
NAVY BEAN AND BACON SOUP (ADAPTED FOR A PRESSURE …
From cookeatshare.com
INSTANT POT WHITE NAVY BEANS (NO SOAK) - CARMY - CARMYY.COM
From carmyy.com
NAVY BEAN, BACON AND SPINACH SOUP RECIPE | RECIPES.NET
From recipes.net
BEST NAVY BEAN SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
INSTANT POT NAVY BEAN SOUP (NO SOAK) - THE FEATHERED NESTER
From thefeatherednester.com
PRESSURE COOKER SENATE BEAN SOUP - DADCOOKSDINNER
From dadcooksdinner.com
A FEAST FOR THE EYES: NAVY BEAN AND BACON SOUP, REVISITED (...AND ...
From pinterest.ca
PRESSURE COOKER NAVY BEAN AND BACON SOUP - YOUTUBE
From youtube.com
INSTANT POT NAVY BEAN SOUP {STOVE TOP INSTRUCTIONS INCLUDED}
From homemadeinterest.com
BEAN AND BACON SOUP (WITH VEGGIES) | GIRL HEART FOOD®
From girlheartfood.com
30 OF THE BEST INSTANT POT BEAN SOUP RECIPES - SIX SISTERS' STUFF
From sixsistersstuff.com
BEAN AND BACON SOUP (CANNED OR DRY BEANS!) - RACHEL COOKS®
From rachelcooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love