Bean and Bacon Soup

For the life of me, I could not remember to take a picture of my bowl before I ate it all– It’s that yummy.

This is a hearty tasting soup that will soon become a comfort food for our family to replace Campbells canned version. Campbells Bean and Bacon Soup has always been a lunch time staple at our house but as I jump on the whole foods band-wagon I really cringe every time we eat it. So recently I have been determined to come up with my own Bean and Bacon soup to counter Campbells. With my second attempt I had success beyond my expectations! This is one of those recipes that my little family went CRAZY for. Each of them told me at least 5 times during dinner how much they loved it and were slurpping it up. So good bye Campbells, I will be making this easy recipe from now on and freezing lunch size portions.

Homemade Bean and Bacon Soup

Makes approximately 10 servings

Ingredients:

3 Cups Dry Navy beans, sorted and rinsed

8 Cups Chicken Broth

5 Strips of Bacon

1 Medium-Large onion well diced

1 1/2- 2 Cups Diced Carrots

2 Leeks, Whites and light green cleaned then sliced

3 Teaspoons Kosher Salt

Freshly Cracked Pepper to Taste, approximately 1 Teaspoon

Tools:

Pressure Cooker

Blender

Step 1: Bring beans to a boil in pressure cooker (with lid off) in enough water to have about an inch of head space. Turn off heat and let sit for 1 hour.

Step 2: While beans are soaking cook bacon till crisp in frying pan. Remove bacon and all but 3 tablespoons of grease. Set 2 strips of bacon aside and roughly chop the rest.

Step 3: Add onions to pan with pinch of salt and saute over medium high heat until they start to look translucent, then add carrots and cook for 5 more minutes. Next, add leeks and cook for another minute, just until they begin to wilt. Remove from heat.

Step 4: After the beans have soaked for an hour, drain and pour them back into the pressure cooker, adding broth, vegetables including drippings, 2 strips of bacon and pepper. Cook in pressure cooker for 30 minutes and then remove from heat. (Please only use the pressure cooker if you are familiar with the manufactures directions.)

Step 5: Once pressure is released and lid is removed, remove 1-2 cups of the soup and blend in a blender until smooth. Stir this back into the soup along with salt and the chopped bacon. Serve immediately. Enjoy!

Monster Lime after having enjoyed some leftover Bean and Bacon soup…thoroughly.