Dallas Cowboys Soup–a flavorful navy bean, bacon and ham soup made in your Instant Pot or Crockpot.
Dallas Cowboys Soup
Today’s recipe is an amazing ham and bean soup. The name of the recipe comes from this old cookbook and there is no explanation for the name but maybe it’s because the cowboys were so good (when this cookbook came out) and this soup is so good? I don’t really know…haha! But like I said this is an amazing ham and bean soup. You might think ham and bean soup is just mid (that’s what my kids say when something is about a 5/10). But this soup is really good and worth making! I couldn’t stop eating it.
I, of course, changed up the recipe a bit to make it my own and to adjust it to the Instant Pot and slow cooker. I hope you like it and enjoy it on a cold fall or winter evening!
Ingredients/Substitution Ideas
- Dry navy beans–see notes section below for how to make with canned beans
- Salt
- Bacon–a lot of the flavor of this soup comes from sauteing the vegetables in some of the bacon grease so I use uncooked bacon for this soup instead of using packaged bacon crumbles.
- Yellow onion–or white onion
- Carrots–or baby carrots
- Broth–beef broth, chicken broth or vegetable broth
- Water
- Garlic powder–or granulated garlic
- Bay leaf
- Black pepper
- Seasoned salt–Lawry’s brand is good
- Smoked paprika
- Diced green chiles–or diced green pepper
- Ham–you can also use beef smoked sausage cut into cubes
- Tomato sauce–the original recipe calls for ketchup but I think 1 cup of ketchup would be too sweet
Steps
In a mixing bowl add the beans and cover with plenty of water. Add in about 1 Tbsp of salt. Let soak overnight about 8-12 hours. Rinse and drain the beans.
Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside for later. Keep about 1 Tbsp of the bacon grease in the pot and discard the rest.
Add the onions and carrots into the pot and saute in the bacon grease for about 5 minutes.
Pour in the broth and water and scrape bottom of pot so that nothing is sticking.
Add in the beans, garlic powder, bay leaf, pepper. seasoned salt, paprika, green chiles and ham.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 15 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting. Remove the lid.
Stir in the tomato sauce and bacon.
Ladle soup into bowls and serve.
Notes/Tips
- To use canned beans instead of dried beans: Use 58 ounces of canned navy beans. Rinse and drain them. You don’t need to do the soaking step. You’ll also need to reduce the amount of liquid since they won’t be soaking any of it up. Use 3-4 cups of broth and ½ to 1 cup of water. You can always add more liquid if you’d like. You won’t need as long of a cooking time either. Only cook for 5 minutes on the soup button for Instant Pot method or 3-4 hours on low for the slow cooker method.
- You can use great northern beans instead of navy beans.
- This recipe is gluten free and dairy free.
- If you have a ham bone add it into the pot to add even more delicious flavor.
- Serve with cornbread, dinner rolls, breadsticks or French bread.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Halve the recipe for the 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with bacon are Instant Pot Loaded Baked Potato Soup or Farmers Breakfast.
More Instant Pot Soups with Ham…
Instant Pot Dakota Smashed Pea and Barley Soup
A hearty split pea soup with barley, carrots, onions, savory herbs and green onions. This is a copycat recipe of the popular vegan soup sold at California Pizza Kitchen.
Instant Pot Ham and Bean Soup
Ham and bean soup is a classic after-holiday recipe, using up leftover ham and bones. But it can be made any time with the use of ham steak purchased from the grocery store.
Instant Pot Cheesy Ham Chowder
A creamy, comforting soup that is chock full of ham, potatoes, carrots and corn. A perfect dinner for a fall or winter evening.
Instant Pot Dolly Parton’s Stone Soup
A nourishing soup with cabbage and other veggies and a bit of smoked ham hock. This soup will warm you right up!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Dallas Cowboy Soup
- Prep Time: 30 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
Description
A flavorful navy bean, bacon and ham soup made in your Instant Pot or Crockpot.
Ingredients
- 1 pound dry navy beans
- Salt
- 6 pieces of bacon, chopped
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 6 cups broth (beef, chicken or vegetable)
- 1 cup water
- 2 tsp garlic powder
- 1 bay leaf
- 1 tsp black pepper
- 1 1/2 tsp seasoned salt
- 1/4 tsp smoked paprika
- 1 (4 oz) can diced green chiles
- 8 ounces cubed ham
- 1 (15 oz) can tomato sauce
Instructions
Instant Pot Instructions:
- In a mixing bowl add the beans and cover with plenty of water. Add in about 1 Tbsp of salt. Let soak overnight about 8-12 hours. Rinse and drain the beans.
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside for later. Keep about 1 Tbsp of the bacon grease in the pot and discard the rest.
- Add the onions and carrots into the pot and saute in the bacon grease for about 5 minutes.
- Pour in the broth and water and scrape bottom of pot so that nothing is sticking.
- Add in the beans, garlic powder, bay leaf, pepper. seasoned salt, paprika, green chiles and ham.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 15 minutes. When time is up let pot sit for 10-20 minutes and then move valve to venting. Remove the lid.
- Stir in the tomato sauce and bacon. Ladle soup into bowls and serve.
Slow Cooker Instructions:
- In a mixing bowl add the beans and cover with plenty of water. Add in about 1 Tbsp of salt. Let soak overnight about 8-12 hours. Rinse and drain the beans.
- Heat a pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside for later. Keep about 1 Tbsp of the bacon grease in the pan and discard the rest.
- Add the onions and carrots into the pan and saute in the bacon grease for about 5 minutes. Add to the slow cooker.
- Add in the beans, broth, garlic powder, bay leaf, pepper. seasoned salt, paprika, green chiles and ham.
- Cover and cook on low for 6-8 hours, or until beans are tender.
- Stir in the tomato sauce and bacon. Ladle soup into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Why did you leave out the celery from original recipe?
I didn’t have any 😉 But definitely add it in if you like it!
This may be a silly question, but when soaking the beans, is that in the refrigerator or on the counter?
I just set them on the counter.
Tara, that is not a silly question at all. I always soak mine in a big bowl out on the countertop, usually overnight. Works perfect!
This soup looks amazing, it’s next up on the list. We finally got some cool weather this week, wa-hoo! BTW, my husband has always said that his favorite football team is the Dallas Cowboy CHEERLEADERS. haha He’s going to love this soup. Be back with stars.
the cheerleaders! bahaha!