When I was growing up my go-to comfort soup was Campbell’s Bean with Bacon. I’d reach for it when I felt under the weather — or just because. These days I read labels and avoid most canned soups, but that nostalgic craving never really goes away. So I recreated a healthier, whole-food version that captures that familiar flavor without the additives.
Why You Will Love This Dry Bean Soup Recipe
- Nostalgia. This copycat bean-and-bacon soup delivers childhood comfort using simple, whole-food ingredients without chemicals or preservatives.
- Fast, easy and budget-friendly. The Instant Pot makes this an economical weeknight meal that comes together quickly.
- Protein-rich and high in fiber. It’s also free from the top eight food allergens when you choose suitable broth and ingredients.
Ingredient Notes:
- Navy beans: Small, mild white beans that give the soup a creamy body when cooked.
- Ham hocks (2–3): In testing I found ham hocks yield a bacon-like depth similar to the canned version and require no pre-sautéing.
- Vegetables: One large carrot (diced), 1/2 large onion (diced) and one garlic clove (minced) add sweetness and aroma.
- Vegetable broth: Most brands are free of the top eight allergens, but always check the label.
- Spices: Sea salt, black pepper, garlic powder and smoked paprika for balanced savory flavor.
How to Make this Homemade Bean with Bacon Soup:
STEP 1: Rinse and drain the dry navy beans. Chop the carrot, onion and garlic.
STEP 2: Add the beans, ham hocks, vegetables, broth, water and seasonings to the Instant Pot.
STEP 3: Ensure the vent is set to Sealing. Select Manual (High) and set the timer for 30 minutes.
STEP 4: Allow a natural pressure release for 10 minutes, then carefully switch to Venting to release any remaining pressure.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes. Rinse the dry beans and add all ingredients to the slow cooker. Cook on low for 8–9 hours or on high for 4–5 hours, until the beans are tender.
Can I substitute Great Northern beans for navy beans?
You can, but navy beans were chosen here because their smaller size and milder flavor more closely reproduce the texture and taste of the canned classic.
Can I use bacon instead of ham hocks?
Yes. If you use bacon, sauté it first to render the fat and build flavor. Ham hocks save a step and still provide that smoky, savory backbone.
Can I use canned beans instead of dry?
This recipe is optimized for the Instant Pot with dry beans, which are fast and economical when pressure-cooked. I don’t recommend canned beans for this particular method.
Hearty Instant Pot White Bean and Bacon Soup
Kelly Kirkendoll
Pin Recipe
Equipment
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1 Instant Pot (pressure cooker) (or slow cooker)
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1 Sharp knife
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1 Colander (to rinse the beans)
Ingredients
- 1 pound dry navy beans
- 2-3 ham hocks
- 1 large carrot, diced
- 1/2 large yellow onion, diced
- 1 clove garlic, minced
- 4 cups vegetable broth (read 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
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Wash and drain the beans in a colander; chop the garlic, onion and carrot.
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Add all ingredients to the Instant Pot.
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Set the vent to Sealing.
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Select Manual on High and set the timer for 30 minutes (increase to 35 minutes for older beans).
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Allow a 10-minute natural release, then carefully switch to Venting to finish releasing pressure.
Notes
© Kitchen Gone Rogue