bean and bacon soup

by Jackie Patti

Another favorite from my Dead Cheap Meals series!

Again, ham broth works best, but beef broth, chicken broth or store-bought broth with dolomite and gelatin work too. Just get some good bone broth in ya!

You also need a half pound of precooked bacon. which I do in advance so don't count in the prep time for the recipe.

Bean and Bacon Soup

Category: dinner
Cooking Method: pressure cooker
Prep Time: 20 minutes
Cook time: 1 hour
Yield: 2 quarts

Slice 6 carrots and press 6 cloves garlic. Place beans, carrots, garlic, 1 1/2 quarts ham, pork, chicken or beef broth, 1/2 pound bacon (cooked and crumbled) and a pinch of baking soda in pressure cooker. Bring to pressure and cook 40 minutes, then turn off heat and place under cold water in sink until pressure drops. Remove lid and stir in 2 TB extra virgin olive oil, sea salt and freshly ground black pepper to taste, 6 drops Concentrace, 4 drops vitamin K2 and 4 drops vitamin D.

ingredients

• 2 cups navy beans
• TB vinegar
• TB sea salt
• 6 carrots, diced
• 6 cloves garlic, pressed or minced
• 1 1/2 quarts broth
• 1/2 pound bacon, cooked, drained and crumbled
• 2 TB extra virgin olive oil
• sea salt & freshly ground black pepper
• 6 drops Concentrace, 4 drops vitamin K2 and 4 drops vitamin D (optional)

More soup recipes in our Winter Soups ebook by Community Cookbooks

instructions

1. Place navy beans, vinegar and salt in large bowl. Cover with 2 quarts of water; cover and soak for 12-24 hours to reduce phytates. Drain and rinse beans.
2. Place beans, carrots, garlic, broth and bacon in pressure cooker. If you have very hard water, add a pinch of baking soda.
3. Bring to pressure and cook 40 minutes, then turn off heat and place under cold water in sink until pressure drops.
4. Remove lid and stir in olive oil, salt and pepper to taste and optional supplements.

Image credit: Adapted from Polish bean soup by Silar (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikipedia.