Creamy white beans and smoky bacon are the stars of this hearty, nourishing soup. Perfect for dunking a chunk of crusty bread or a toasted sandwich.
8 oz bacon, diced in small pieces (Cook extra if you’d like to save some to sprinkle on after for a garnish)
1 med-large carrot, diced small
2 ribs celery, diced small
1 small onion (or 1/2 large), diced small
4 cloves garlic
6 cups broth (beef or chicken works)
1 cup water
1 lb white beans (such as cannellini or great northern)
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
optional: 1/4 teaspoon liquid smoke, more if desired
(super optional: garnish with sliced green onions.)
Place beans in a colander, remove any impurities and rinse them with cold water.
Turn pressure cooker to saute mode. Cook bacon until crisp and use a slotted spoon to remove and drain on paper towel. Leave about 4 tablespoons of the bacon fat in the pan. Add carrot, celery, and onion and saute for about 3 minutes. Add garlic and cook for another 30 seconds.
Add broth and water, beans, pepper, smoked paprika, thyme, and salt. Add cooked bacon back into pan. Cook for 40 minutes on high pressure.
When finished, let pressure cooker rest for 10-15 minutes before releasing pressure, stir in Worcestershire and liquid smoke. Use an immersion blender to partially blend soup to thicken. Alternately, you could take 2-3 cups of soup and pulse in a blender and then add back into pot.
If desired garnish with green onions.
Keywords: bean and bacon soup