Ham and Bean Soup
I’ve made Ham and Bean soup for years, but Jack pulled a recipe off the computer to try since it was for a pressure cooker. I grew up using a pressure cooker often, but got away from it soon after I married. Don’t really know why; maybe the crock pot took over. The recipe was for plain bean soup, but I added the ham and vegetables like we like it. No, let me clarify – the men in this household like ham, beans and potatoes, onions are okay but not required. Me, I like some diced carrots. They’ll eat it, grumbling the whole time about stupid vegetables. This is the way I’ll make ham and bean soup every time. I loved how easy and quick it was. The creamy broth was perfect. The olive oil was something I’d never used in soup before. Maybe that’s what made the broth turn creamy? Tonight we’re trying a new chicken recipe. For the soup yesterday everyone pitched in to help make it. What are my chances I’ll get help again? ~ Connie
ham, bone in (I’ve used left-over ham steaks with good results)
1 cup dried Navy beans (I used a whole 1 lb. bag and added a little extra water)
1 tsp olive oil
1 bay leaf (The bay leaf disappeared, but I didn’t hear a Yuck! from anyone so who knows where it went.)
6 cups water
salt & pepper to taste
potatoes, cut up (I’ll leave the amount of each vegetable up to you. My husband loves a lot of potatoes!)
Cook ham (I usually make this soup after having a ham for dinner. Then all I need to do is cut it up for soup.)
Add beans and the next 4 ingredients to pressure cooker
Close lid securely; bring to high pressure over high heat.
Adjust heat to medium or level needed to maintain pressure
Cook 25-30 minutes
After cooling, remove lid and add vegetables – You may need to add a little more water with the vegetables.
Pressure cook 10-15 minutes; cool & serve