THICK NAVY BEAN SOUP RECIPES

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INSTANT POT® NAVY BEAN AND HAM SOUP RECIPE | ALLRECIPES



Instant Pot® Navy Bean and Ham Soup Recipe | Allrecipes image

A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Provided by StanDiego

Categories     Bean and Pea Soups

Total Time 1 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 carrot, shredded
1 onion, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups chicken broth
1 (24 ounce) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
  • Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
  • Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
  • Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 383.6 calories, CarbohydrateContent 46.1 g, CholesterolContent 29.1 mg, FatContent 11.2 g, FiberContent 17.5 g, ProteinContent 24.9 g, SaturatedFatContent 3.3 g, SodiumContent 1379.5 mg, SugarContent 5.6 g

RICH AND THICK SPLIT PEA SOUP RECIPE: HOW TO MAKE IT



Rich and Thick Split Pea Soup Recipe: How to Make It image

We started a 39-day Soup Challenge to eat healthier after the holidays, figuring if "Survivor" contestants could last 39 days on little food, surely we could survive on soup! This split pea soup was a family favorite. —Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Lunch

Total Time 07 hours 30 minutes

Prep Time 30 minutes

Cook Time 07 hours 00 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 10

1 large onion, chopped
1 cup chopped celery
1 cup chopped fresh carrots
2 tablespoons olive oil
1 teaspoon dried thyme
1 package (16 ounces) dried green split peas, rinsed
4 cups vegetable broth
2 cups water
6 ounces Canadian bacon, chopped
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the onion, celery and carrots in oil until tender. Add thyme; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the peas, broth and water. Cover and cook on low for 7-8 hours or until peas are tender. , Cool slightly. In a blender, process half of the soup until smooth. Return all to the slow cooker. Add bacon and pepper; heat through.

Nutrition Facts : Calories 363 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 945mg sodium, CarbohydrateContent 53g carbohydrate (10g sugars, FiberContent 21g fiber), ProteinContent 24g protein.

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