Bean and Bacon Soup
A hearty and filling gluten-free soup packed with beans, veggies, and bacon!
Servings Prep Time
8-10bowls 10 minutes
Cook Time Passive Time
1hour 0minutes
Servings Prep Time
8-10bowls 10 minutes
Cook Time Passive Time
1hour 0minutes
Ingredients
Instructions
  1. Wash and search dry beans for rocks and remove if you find any
  2. Add 8 cups of water and dried beans to instant pot
  3. Cook on high for 30 minutes
  4. Cut bacon (with knife or meat scissors) into 1 inch strips
  5. Cook in dutch oven until crisp (about 10-12 minutes)
  6. While bacon is cooking, dice onion, carrots, celery. Set aside
  7. Mince garlic, set aside with other veggies
  8. Measure out dry spices (onion powder, garlic powder, paprika, salt, and pepper) and set aside in a small bowl
  9. When bacon is ready, remove for pot and drain any excess grease
  10. Add the veggies and garlic to dutch oven and saute until onions are translucent
  11. Add the tomato paste and saute for 2-3 minutes longer
  12. Add the bacon back to the pot
  13. Add the navy beans (with juice), the dry seasoning, and 2 more cups of water
  14. Allow this to simmer for 20 minutes or so and your soup will be ready to serve
XOXO - Leslie Morrison