Nostalgic Comfort: The Best Instant Pot Bean with Bacon Soup (Healthy Campbell’s Copycat)
There’s something uniquely comforting about a bowl of warm, hearty soup, especially when it conjures cherished memories from childhood. For many of us, particularly those from the Gen X era, Campbell’s Bean with Bacon soup was a quintessential staple – a go-to meal when feeling under the weather, or simply a delicious treat on a chilly day. That distinctive smoky, savory flavor, combined with tender beans, holds a special place in our hearts.
However, as we’ve grown older and become more conscious about what we put into our bodies, diligently reading food labels has become a common practice. This often leads to a realization that many canned soups are laden with additives, excessive sodium, and preservatives that we’d rather avoid. The good news? You can absolutely recreate that beloved taste of Campbell’s Bean with Bacon soup right in your own kitchen, but with the added benefits of whole, natural ingredients and none of the unwanted extras. This Instant Pot version is not just a copycat; it’s an elevated, healthier homage to a classic, delivering all the nostalgic comfort without compromise.
If you’ve been craving that familiar, cozy flavor but want a homemade, cleaner alternative, look no further. This recipe leverages the power of your Instant Pot to deliver a rich, flavorful, and incredibly easy-to-make bean and bacon soup that will transport you straight back to your youth.
Why This Homemade Bean and Bacon Soup Will Become Your New Favorite
This isn’t just another soup recipe; it’s a culinary journey back in time, redesigned for today’s health-conscious cook. Here’s why you’ll quickly fall in love with this homemade dry bean soup:
- Pure Nostalgia & Uncompromised Flavor: This copycat bean and bacon soup recipe is childhood comfort food perfected. We’ve captured the essence of that iconic canned soup, but with the distinct advantage of using only whole, fresh ingredients. Say goodbye to artificial flavors, chemicals, and preservatives, and hello to a bowl full of pure, wholesome goodness that tastes just like you remember, only better.
- Remarkably Fast, Effortlessly Easy, and Budget-Friendly: The Instant Pot truly shines here, transforming dry beans into tender perfection in a fraction of the time compared to traditional stovetop methods. This means less planning and more spontaneity for your meal prep. Furthermore, using dry beans and ham hocks is significantly more economical than many other protein sources, making this a smart choice for feeding a family without breaking the bank. It’s truly a win-win-win!
- A Nutritional Powerhouse: Beyond its delicious taste, this soup is packed with nutritional benefits. Dry navy beans are an excellent source of plant-based protein and dietary fiber, crucial for digestive health and keeping you feeling full and satisfied. The ham hocks also contribute a rich flavor and additional protein. As an added bonus, this recipe is naturally free of the top 8 common food allergens, making it a safe and delicious option for many with dietary restrictions.
- Wholesome & Clean Ingredients: By making it from scratch, you have complete control over every ingredient. You choose the quality of your beans, vegetables, and broth, ensuring a meal that is not only tasty but also genuinely good for you and your loved ones.
Key Ingredients for the Perfect Copycat Flavor
Achieving that authentic Campbell’s bean and bacon taste in a homemade version relies on a few key ingredients. Here’s a closer look at what you’ll need and why each component is vital:
- Navy Beans: These small, white beans are the star of the show. Their mild flavor and creamy texture when cooked are essential for replicating the classic canned soup. Unlike larger beans, navy beans break down slightly to create that signature thick, comforting consistency without becoming mushy. Using dry navy beans is crucial here for both flavor and cost-effectiveness, and the Instant Pot makes cooking them a breeze without pre-soaking.
- 2-3 Ham Hocks: This is arguably the “secret weapon” for achieving the deep, smoky, umami-rich flavor that surprisingly gets closer to the canned “bacon” taste than actual bacon does! In my recipe development and testing, ham hocks provided a more profound and sustained smoky depth, mimicking that processed flavor profile beautifully. The added benefit? You don’t have to go through the extra step of sautéing them first like you would with bacon; simply add them to the pot and let the pressure cooker work its magic. Look for smoked ham hocks for the best flavor.
- Aromatic Vegetables: A foundation of 1 large carrot (diced), 1/2 large onion (diced), and 1 large garlic clove (minced) provides a classic mirepoix base. These vegetables add essential sweetness, depth, and aromatic complexity, balancing the rich flavors of the beans and ham hocks. Dicing them finely will help them melt into the soup, contributing to that smooth, comforting texture reminiscent of the original.
- Vegetable Broth: This liquid base not only cooks the beans but also infuses the entire soup with flavor. While most vegetable broths are free of the top 8 food allergens, it’s always critical to read the food label carefully to ensure it meets your dietary needs. Opt for a low-sodium vegetable broth to control the overall saltiness of the soup, allowing you to adjust seasoning to your preference. If allergens are not a concern and you prefer, a good quality chicken broth can also be used for a slightly different, but equally delicious, flavor profile.
- Essential Spices: A thoughtful blend of salt, black pepper, garlic powder, and smoked paprika elevates the soup from simple to spectacular. Salt is fundamental for enhancing all the other flavors. Black pepper adds a subtle warmth. Garlic powder provides an additional layer of savory depth, complementing the fresh garlic. Smoked paprika is particularly important as it enhances the smoky notes from the ham hocks, contributing to that unmistakable “bacon” essence without needing extra bacon. These spices work in harmony to create a well-rounded and intensely flavorful soup.
How to Make this Hearty Homemade Bean with Bacon Soup in Your Instant Pot:
Making this nostalgic soup in your Instant Pot is incredibly straightforward, requiring minimal hands-on time and delivering maximum flavor. Follow these simple steps for a perfect batch every time:
STEP 1: Prepare Your Ingredients. Begin by washing and thoroughly rinsing your dry navy beans under cold water using a colander. This step removes any dust or debris and ensures clean beans for your soup. While the beans are draining, take the time to chop your vegetables: dice the large carrot and half onion into small, even pieces, and mince the garlic clove. Uniformly sized vegetables will cook evenly and blend seamlessly into the soup.
STEP 2: Assemble in the Instant Pot. Once your ingredients are prepped, add all of them directly into the Instant Pot insert. This includes the rinsed navy beans, ham hocks, diced carrot, diced onion, minced garlic, vegetable broth, water, salt, black pepper, smoked paprika, and garlic powder. Give everything a quick stir to ensure the spices are evenly distributed and the beans are submerged in the liquid. No need to sauté or brown anything beforehand – the magic of the Instant Pot takes care of it all!
STEP 3: Pressure Cook to Perfection. Secure the lid on your Instant Pot, making sure it is properly sealed. Crucially, verify that the steam release vent is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting, ensure it’s on “High Pressure,” and set the cooking time for 30 minutes. If you’re using older dry beans (those that might have been sitting in your pantry for a long time), you might want to increase the cook time to 35 minutes to ensure they become perfectly tender. The Instant Pot will take a few minutes to build pressure before the countdown begins.
STEP 4: Natural Release and Venting. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10 minutes. This Natural Pressure Release (NPR) is important as it helps to prevent the beans from bursting and ensures a creamier texture. After 10 minutes of natural release, carefully switch the steam release vent to the “Venting” position to quick-release any remaining pressure. Once the float valve drops, it’s safe to open the lid. Remove the ham hocks (you can pick off any meat and discard the bones and skin if desired, or serve them whole if they’re particularly meaty) and give the soup a good stir. Taste and adjust seasonings as needed.
Frequently Asked Questions About Homemade Bean and Bacon Soup
Can I make this bean with bacon soup recipe with a slow cooker (or crock pot)?
Absolutely, this recipe is adaptable to a slow cooker, though the cooking time will be significantly longer than in an Instant Pot. To prepare in a slow cooker, first, rinse the dry navy beans thoroughly under cold water. Then, add all the ingredients—rinsed beans, ham hocks, diced vegetables, broth, water, and spices—to your crockpot. Stir everything together to combine. Cook on the LOW setting for 8 to 9 hours, or on the HIGH setting for 4 to 5 hours. The key is to cook until the beans are consistently tender throughout. As with any slow cooker bean recipe, older dry beans may require slightly more cooking time to reach the desired tenderness. Remember to check for tenderness before serving.
Can I substitute Great Northern beans for navy beans, since they’re both white beans?
Yes, you can substitute Great Northern beans for navy beans, as they are both types of white beans and will work in the recipe. However, based on extensive recipe development and testing, navy beans generally work better to replicate the specific texture and mild flavor profile of the canned soup version this recipe aims to copy. Great Northern beans are typically larger, wider, and tend to have a slightly nuttier flavor and a firmer texture compared to the smaller, milder, and creamier navy beans. If you use Great Northern beans, the soup will still be delicious, but the overall mouthfeel and flavor might differ subtly from the classic copycat aim. If you prioritize the closest possible match to the original canned soup, stick with navy beans.
Can I use bacon instead of ham hocks?
While ham hocks were chosen for their unique ability to mimic the canned soup’s flavor and their convenience, you can certainly use bacon as a substitute. If you choose to use bacon, you will need to add an extra step: first, sauté the bacon in the Instant Pot (or a separate skillet) until it’s crispy. Remove the bacon and set aside, draining off most of the rendered fat, leaving just a tablespoon or two in the pot. Then, proceed with the recipe, adding the vegetables to sauté in the bacon fat before adding the beans and liquid. The cooked bacon can be added back into the soup at the end, or used as a garnish. Keep in mind that bacon will impart a different kind of smoky flavor and texture compared to the deep, slow-cooked essence of ham hocks.
Can I use canned beans to make this homemade bean and bacon soup instead of dry beans?
This recipe is specifically designed around using dry navy beans in the Instant Pot, which makes them incredibly fast and affordable to cook from scratch. For this reason, I haven’t tested this particular recipe with canned beans and generally don’t recommend them for this specific preparation. Using dry beans offers superior flavor, texture, and allows for greater control over sodium content, while also avoiding potential concerns like BPA in can linings. If you were to use canned beans, you would need to significantly reduce the cooking time, as canned beans are already cooked. The texture and flavor would also be different, as dry beans cooked from scratch in the Instant Pot absorb the flavors of the broth and ham hocks more deeply. If you absolutely must use canned beans, you would likely just need to simmer the soup for a shorter period until heated through and flavors are blended, rather than pressure cook for 30 minutes, and adjust the liquid content significantly.
How should I store and reheat leftover bean and bacon soup?
Leftover soup stores wonderfully! Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Portion it into freezer-safe containers or bags, leaving a little headspace for expansion. It can be frozen for up to 3 months. When reheating from the refrigerator, gently warm on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If reheating from frozen, thaw in the refrigerator overnight or reheat directly from frozen on the stovetop, adding a splash of broth or water if needed to adjust consistency.
Can I adjust the thickness of the soup?
Yes! If you prefer a thicker soup, you can mash a portion of the beans against the side of the Instant Pot with a spoon or potato masher after cooking. For an even smoother, thicker consistency, carefully remove about 1-2 cups of the soup (beans and liquid) and blend it with an immersion blender or in a regular blender until smooth, then return it to the pot. If the soup is too thick for your liking, simply add a little extra vegetable broth or water until it reaches your desired consistency.
Tips for the Best Instant Pot Bean with Bacon Soup
To ensure your homemade bean with bacon soup is nothing short of perfect, consider these additional tips:
- Quality of Ham Hocks: Look for meaty ham hocks if possible. While the bone and skin provide immense flavor, more meat means more delicious morsels in your soup. Some ham hocks are fattier than others; choose what you prefer.
- Seasoning is Key: Don’t be afraid to taste and adjust the seasoning after the soup has cooked. The saltiness will depend on your broth and ham hocks. A final pinch of salt and pepper can make all the difference.
- Freshness of Beans: As noted in the recipe, older dry beans can take longer to cook. If your beans have been in the pantry for a very long time, either increase the cook time by 5 minutes or consider a quick soak method (though generally not necessary for navy beans in an Instant Pot).
- Don’t Skimp on Natural Release: The 10-minute natural pressure release is important. It helps to prevent foaming and ensures that the beans cook evenly without bursting, leading to a creamier final texture.
- Optional Finishing Touches: A drizzle of good quality olive oil or a sprinkle of fresh parsley or chives before serving can add an extra layer of flavor and visual appeal.
Serving Suggestions
This hearty bean and bacon soup is a meal in itself, but it pairs beautifully with a few simple accompaniments to make it even more satisfying:
- Crusty Bread or Cornbread: Perfect for soaking up every last drop of the rich broth. A warm, crusty baguette or a slice of homemade cornbread is an ideal companion.
- Simple Side Salad: A light, fresh green salad with a vinaigrette dressing can cut through the richness of the soup and add a refreshing element to your meal.
- Garnishes: Consider topping your bowl with a swirl of cream or a dollop of sour cream (dairy-free if needed), a sprinkle of fresh chopped parsley or chives, or even some extra crispy bacon bits (if you used bacon instead of ham hocks or just want more!).
- Grilled Cheese Sandwich: For ultimate comfort, serve this soup alongside a classic grilled cheese sandwich, just like many remember from childhood.
Hearty Instant Pot White Bean and Bacon Soup (Campbell’s Copycat)
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 Instant Pot (pressure cooker) (or slow cooker if you’re opting for this cooking method)
- 1 Sharp knife
- 1 Colander (to rinse the beans)
Ingredients
- 1 pound dry navy beans
- 2-3 ham hocks
- 1 large carrot, diced into small pieces
- 1/2 large yellow onion, diced
- 1 clove garlic (minced)
- 4 cups vegetable broth (read the ingredients on the label)
- 1 cup water
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Wash and drain the beans thoroughly in a colander; finely chop the garlic, onion, and carrot.
- Add all of the prepared ingredients to the Instant Pot insert, ensuring everything is well combined.
- Secure the lid on your Instant Pot and make sure the steam release vent is set to the “Sealing” position.
- Press the “Manual” or “Pressure Cook” button, confirm it’s on “High Pressure,” then set the timer for 30 minutes. (If you are using older, dry beans that have been stored for a long time, increase the cook time to 35 minutes to ensure they are tender.)
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully switch the vent to “Venting” to release any remaining pressure. Open the lid and stir.
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com