White Bean Soup with Bacon
- 5 slices bacon, thick-cut, small dice
½ c ham, small dice
- 1 onion, small dice
- 1 red bell pepper, small dice
- 2 carrots, peeled, small dice
- 2 celery stalks, small dice
- 4 cloves garlic, minced
- 1 lb dry white navy beans, rinsed
- 1 ham hock
- 9 c chicken stock
- 4 sprigs thyme
½ lemon, zest & juice (garnish)
- Parsley, minced (garnish)
- Sea salt
- Black pepper
- Set pressure cooker to "sear, adjust time to 10 minutes, press "start/stop", and add bacon and ham. Cook until crispy. Remove and drain on paper towel, set aside.
To remaining bacon fat, add onion, bell pepper, carrots, celery, and garlic and sauté for 5 minutes.
- Add beans, ham hock, chicken stock, and thyme.
- Close and lock lid. Set pressure cooker to "beans", adjust time to 25 minutes, and press "start/stop".
- When done, allow pressure cooker to naturally release for 20-30 minutes, then quick release to ensure all pressure has been released before opening lid.
- Carefully open lid and transfer ham hock to a cutting board. Remove thyme and check that beans are cooked through. If not, close and lock lid. Set to "beans", adjust time for an additional 5 minutes, and press start/stop.
- When done, remove 2c beans from cooker and place in a blender or food processor. Blend until smooth.
- Add blended beans back into pressure cooker. This will help thicken the soup. (Do not do steps 7 & 8 if soup is thick enough.)
- Return ham hock to soup and add stock, if needed. Adjust seasoning as needed.
- Ladle into serving bowls and garnish with lemon zest, juice, and parsley.