NAVY BEAN SOUP PRESSURE COOKER RECIPES

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PRESSURE COOKER NAVY BEAN SOUP WITH HAM | JUST A PINCH RECIPES



Pressure cooker navy bean soup with ham | Just A Pinch Recipes image

The taste of this bean soup is unusual... and quite pleasing! The combination of basil, nutmeg and oregano gives it a tasty punch.

Provided by Jan Mullikin @jmulliki

Categories     Bean Soups

Prep Time 25 minutes

Cook Time 3 hours

Number Of Ingredients 9

1 - 16 oz. bag navy beans, dried
1 - cottage ham butt
1 cup(s) chopped onions
1 cup(s) chopped celery
1/4 teaspoon(s) pepper
1 teaspoon(s) nutmeg
1 teaspoon(s) oregano
1 teaspoon(s) basil
1 teaspoon(s) salt

Steps:

  • Rinse and drain navy beans, watching and throwing out any small pebbles. Put in pressure cooker in 3 inches of water, without the lid. Bring to a boil and boil 5 minutes. Remove from burner. Put all in a separate pot for about 2 hours. Then drain beans and add fresh water.
  • While you are waiting for the beans to soften, pressure cook cottage ham butt according to size and directions on the label. Cool. Shred ham, removing the fat. Set aside.
  • Return beans to the pressure cooker with the fresh water, chopped onions, celery and shredded ham. Pressure cook about 20 minutes on full heat. Remove from stove, reduce pressure under cold water and open lid. Add salt, pepper, oregano, basil and bring to a boil. Should be ready to eat. If your beans are still too hard, pressure cook a little longer. You'll get used to your cooker and how long it takes depending on your stove top type. Best served with homemade baked cornbread (not sweet!) or fried cornbread patties.
  • This soup freezes beautifully. Just put desired serving size in freezer quart or gallon bags and freeze. Great to have on hand for a quick lunch or light supper on a cold winter day!

NAVY BEAN BACON SOUP (INSTANT POT, SLOW COOKER)



Navy Bean Bacon Soup (Instant Pot, Slow Cooker) image

Bacon makes everything better (in my opinion), especially in this hearty white bean soup. It's delicious, inexpensive, and easy to make and leftovers are even better the next day. I made this in my Instant Pot (doesn't get quicker than that!), but I've also included slow cooker and stove top directions as well.

Provided by Gina

Categories     Dinner    Lunch

Yield 6

Number Of Ingredients 10

3 15 oz cans navy beans (rinsed and drained)
4 slices center cut bacon (chopped)
1 medium onion (chopped)
1 large carrot (chopped)
1 large celery stalk (chopped)
2 tbsp tomato paste
4 cups reduced sodium chicken broth
2 bay leaves
1 sprig fresh rosemary (I used a bouquet garni for tossing)
3 cups baby spinach

Steps:

  • Instant Pot
  • Stove Top
  • Slow Cooker

Nutrition Facts : ServingSize 1 1/3 cups, Calories 211 kcal, CarbohydrateContent 39 g, ProteinContent 15 g, FatContent 1.5 g, SaturatedFatContent 0.5 g, CholesterolContent 2 mg, SodiumContent 1150 mg, FiberContent 12 g, SugarContent 4 g

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