IP Ham & Bean Soup

 

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. 

CourseSoup

CuisineAmerican

Keywordbeans, ham, ham and bean, instant pot beans, instant pot soup

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Servings8

Calories312kcal

Ingredients

• 2 tbsp canola oil
• 1 medium yellow onion
• 2 long celery ribs
• 2 medium carrots
• 4 cloves of garlic
• 1 1/2 cups diced ham use leftover holiday ham if available
• 1 lb dried navy beans
• 8 cups chicken broth
• 1 large bay leaf
• 1 tsp dried thyme
• 1 tsp crushed red pepper flakes
• salt
• ham bone from leftover whole cooked ham OPTIONAL

Instructions

• 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.

Notes

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.

Nutrition

Calories: 312kcal | Carbohydrates: 38g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 1190mg | Potassium: 1014mg | Fiber: 14g | Sugar: 3g | Vitamin A: 2620IU | Vitamin C: 18.8mg | Calcium: 113mg | Iron: 4.1mg

From: Will Cook for Smiles

Notes: 

Added half a can of tomato paste

Added an extra ~1/4 tsp of thyme and red pepper flakes

Cooked for 38 minutes & 20 minutes NR - Beans were slightly undercooked. Previously used a mixture of small white beans and great norther and the quicker cooking beans gave it a creamier texture.