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

Instant Pot:

1. In a blender, blend 1 can of beans with 1 cup of water.

2. Press the Sauté button, then cook the bacon until crisp. Set aside on paper towels.

3. 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.

4. Cook on high pressure for 15 minutes. Let the pressure release, remove rosemary and bay leaves.

5. 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.

6. 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 for about 5 minutes until soft. 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 for about 25 minutes until the beans and vegetables are soft.

5. 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.

6. 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 for about 5 minutes until soft. Transfer to the slow cooker with the tomato paste, pureed beans, canned beans, broth, rosemary, and bay leaves.

4. Cover and cook on Low for 8 hours. Remove rosemary and bay leaves.

5. 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.

6. To serve, ladle into 6 bowls and top with bacon.