Really good soup reminiscent of classic Campbells Bean and Bacon soup. Pairs really well with any grilled cheese, but our two favorites are a smoked Gouda grilled cheese or a pepper jack and American cheese grilled cheese.
Ingredients
4ozGreat Northern Beans
1CupChicken Stock
2tspsOlive Oil
1smallCarrot (finely diced)
1/4smallOnion (finely diced)
1stalkCelery (finely diced)
pinch ofSalt
1cloveGarlic (minced)
1/4CupWhite Wine
1 1/2CupsChicken Stock
1sprigFresh Thyme
1wholeBay Leaf
1TblTomato Paste
1sliceSmoked Ham (cubed)
1tspBlack Pepper (ground)
1/2tspSmoked Paprika
1/8tspLiquid Smoke
1tspWhite Vinegar
1CupChicken Stock
2tspsOlive Oil
1smallCarrot (finely diced)
1/4smallOnion (finely diced)
1stalkCelery (finely diced)
pinch ofSalt
1cloveGarlic (minced)
1/4CupWhite Wine
1 1/2CupsChicken Stock
1sprigFresh Thyme
1wholeBay Leaf
1TblTomato Paste
1sliceSmoked Ham (cubed)
1tspBlack Pepper (ground)
1/2tspSmoked Paprika
1/8tspLiquid Smoke
1tspWhite Vinegar
Preparation
- Add beans and 1C chicken stock to Instant Pot. Set to high-pressure cook for 10 minutes. After completion, wait 10 minutes before pressure release.
- Drain beans and set aside in bowl.
- Rinse Instant Pot and set to saute at normal-heat.
- Add olive oil (coating bottom) along with carrot, onion, celery and pinch of salt. Saute until softened.
- Add garlic and cook for another 30 seconds. Deglaze with white wine.
- Add bay leaf, chicken stock and beans. Cancel saute.
- Set to high-pressure cook for 25 minutes. After completion, wait 10 minutes before pressure release.
- Remove the bay leaf. Remove approximately 1/3 of the soup out of the instant pot into a large bowl and with a stick blender, blend until smooth and add back to the pot. Return pot to medium saute to heat through and serve.