Smokey Bacon & Bean Soup


  • 8 oz Bacon
  • 9 oz Carrot
  • 1 Medium White Onion
  • 3 oz. Celery
  • 3 Cloves Garlic
  • 1 tbsp Tomato Paste
  •  2 Cups Beans
  • 4 Cups Chicken Stock
  • 1 Cup Water
  • Bay Leaf
  • Salt
  • Pepper


Thoroughly wash beans and soak in cold water for 8-10 hours before cooking. Set the pressure cooker to "sauté" and add the bacon. Cook until it starts to crisp, about 5-7 minutes. Then save 2 tablespoons of the grease and drain the rest. Add the bacon and reserved grease to the pot. Stir in the remaining ingredients, including the chicken stock and water. Close and lock the lid. Cook on the "beans" setting, and set the timer for 40 minutes. Allow the pressure to release naturally before removing the lid. Check to make sure the beans are thoroughly cooked. Serve hot.