Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top)

Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well.

Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It’s delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker in one) but I’ve also included slow cooker and stove top directions as well.

Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well.

There’s a slight chill in the air this week which is putting me in soup mode. It’s also putting me in curl up with a book mode with a cozy throw while dinner is simmering in the kitchen – do you feel me?  This soup, it’s perfect for this cooler weather and uses pantry staples such as canned beans and broth. If you don’t eat pork, turkey bacon would be great here too.

To thicken the soup I pureed 1 can of beans with water before cooking, then once it was cooked I pureed 2 cups of the cooked soup and mixed it all together leaving the rest a little chunky. I am labeling this kid-friendly because I would have eaten this as a kid, but full disclosure my youngest daughter Madison does not like beans or anything pureed (kids!) but Karina my oldest does. If your kids like beans, they will love this soup.

Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top)

Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It’s delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn’t get quicker than that!), but I’ve also included slow cooker and stove top directions as well.

Ingredients:

  • 3 15 oz cans navy beans, rinsed and drained
  • 4 slices center cut bacon, chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 1 large celery stalk, chopped
  • 2 tbsp tomato paste
  • 4 cups reduced sodium chicken broth
  • 2 bay leaves
  • 1 sprig fresh rosemary (I used a bouquet garni for tosing)
  • 3 cups baby spinach

Directions:

Instant Pot

  1. In a blender, blend 1 can of beans with 1 cup of water.
  2. Press Saute button then cook the bacon until crisp. Set aside on paper towels.
  3. Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
  4. Cook on high pressure 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

  1. In a blender, blend 1 can of beans with 1 cup of water.
  2. Saute the bacon in a large pot until crisp. Set aside on paper towels.
  3. Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves.
  4. Bring to a boil, cover and cook on low until the beans and vegetables are soft, about 25 minutes. 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

  1. In a blender, blend 1 can of beans with 1 cup of water.
  2. Saute the bacon in a skillet until crisp. Set aside on paper towels.
  3. Add the onion, carrots and celery to the skillet and cook until soft, about 5 minutes. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary and bay leaves.
  4. Cover and cook low 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.

Nutrition Information

Yield: 6 Servings, Serving Size: 1 1/3 cups

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 5
  • Calories: 211
  • Total Fat: 1.5g
  • Saturated Fat: 0.5g
  • Cholesterol: 2mg
  • Sodium: 1150mg
  • Carbohydrates: 39g
  • Fiber: 12g
  • Sugar: 4g
  • Protein: 15g

Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well. Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well. Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well. Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well.