Ham and Bean Soup
This soup is made in an Instant Pot with leftover ham, navy beans, and a simple combination of veggies and spices.
beans, ham, ham and bean, instant pot beans, instant pot soup
medium yellow onion
long celery ribs
cloves of garlic
use leftover holiday ham is available
dried navy beans
large bay leaf
crushed red pepper flakes
ham bone from leftover whole cooked ham
Dice onions, celery, carrots, and ham. Peel garlic and set it all aside.
Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain.
Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)
Press garlic and add it to the pot. Saute until fragrant.
Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt.
Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.
Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.
NOTE: don't forget to discard the bay leaf and ham bone if using.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
I found this recipe on willcookforsmiles.com