PRESSURE COOKER NAVY BEAN AND HAM SOUP RECIPES

Name: Pressure cooker navy bean soup with ham
Prep time: 25 min
Cook time: 3 h
Cuisine: American
Ingredients: 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

PRESSURE COOKER NAVY BEAN SOUP WITH HAM | JUST A PINCH R…

Pressure cooker navy bean soup with ham | Just A Pinch R… 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

Ingredients

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!

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP - TASTE OF H…

Pressure-Cooker Provencal Ham & Bean Soup - Taste of H… image

There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! —Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

Nutrition Facts : Calories 212 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 887mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 17g protein.

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