Navy Bean Bacon And Spinach Soup Pressure Cooker Slow Cooker Or Stove Top Food

BEAN SOUP PRESSURE COOKER RECIPE WITH BACON!

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.

SLOW-COOKER SPINACH BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours. , Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.

NAVY BEAN AND BACON SOUP

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.

NAVY BEAN, BACON AND SPINACH SOUP (PRESSURE COOKER, SLOW COOKER OR STOVE TOP) RECIPE

Steps:

• Instant Pot:
• In a blender, blend 1 can of beans with 1 cup of water.
• Press the Sauté button, then cook the bacon until crisp. Set aside on paper towels.
• Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.
• Cook on high pressure for 15 minutes. Let the pressure release, remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• Stove Top:
• In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a large pot until crisp. Set aside on paper towels.
• Add the onion, carrots, and celery to the pot and cook for about 5 minutes until soft. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary, and bay leaves.
• Bring to a boil, cover, and cook on low for about 25 minutes until the beans and vegetables are soft.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted.
• To serve, ladle into 6 bowls and top with bacon.
• Slow Cooker:
• In a blender, blend 1 can of beans with 1 cup of water.
• Saute the bacon in a skillet until crisp. Set aside on paper towels.
• Add the onion, carrots, and celery to the skillet and cook for about 5 minutes until soft. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary, and bay leaves.
• Cover and cook on Low for 8 hours. Remove rosemary and bay leaves.
• Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste.
• To serve, ladle into 6 bowls and top with bacon.

NAVY BEAN AND SPINACH SOUP

Steps:

• Combine all ingredients except tomatoes, spinach, barley, salt and pepper in slow cooker.
• Cover and cook on low for 8-10 hours, until beans are tender. Add tomatoes, spinach and barley during the last 30 minutes.

MY NAVY BEAN SOUP

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.

NAVY BEAN SOUP-PRESSURE COOKER

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.