• Rinse and sort navy beans removing any small rocks.
  1 lb dried navy beans

Cook Navy Beans:

• Instant Pot: Combine rinsed beans, water and bay leaf in the liner of your Instant Pot. Place the lid on pot and lock in place. Pressure cook on high pressure for 25 minutes.
  6 cups water, 1-2 bay leaf
• Allow pressure to naturally release for 15 minutes then turn valve to release any remaining pressure. Drain remaining water from beans and set aside.
• Stove top: If cooking on the stove, you will need to soak the beans overnight before cooking. Rinse and sort beans then cover with cool water 2 inches above beans. Soak at room temperature overnight. After soaking, drain and rinse beans.
  1 lb dried navy beans, 6 cups water, 1-2 bay leaf
• Combine beans, 6 cups of water and bay leaf in a large pot on the stove. Simmer beans on low heat for 40-45 minutes with a lid tilted slightly. Drain and set aside.

Cook the Soup:

• Return liner to instant pot base. Heat oil in instant pot on sauté function, low temperature or in a pot on the stove over medium heat. Add onions, carrots and peas. Sauté until onions are translucent and carrots begin to soften, about 10 minutes.
  1 tbsp olive oil, 1 small onion, diced, 2 medium carrots, sliced , 1 cup frozen peas
• Add broth, tomatoes, vegan bacon and navy beans. Stir to combine. Add salt and pepper. The amount of salt will depend on the sodium level of the broth you use. Start with a ¼ teaspoon and adjust as needed. Add liquid smoke and/or smoked paprika, if using.
  3 cups vegetable broth, 14 ounces fire roasted diced tomatoes , salt and pepper, to taste, 1 package store bought vegan bacon or homemade tempeh bacon or tofu bacon, roughly chopped, 1-2 tsp liquid smoke, 1 tsp smoked paprika
• Simmer soup for 25-30 minutes. Taste and adjust seasonings to your liking.
• Serve with crusty bread or crackers, if desired,