Moma❤Thrift's Ham & Bean Soup
I used an 8 quart Instant Pot that I purchased here:
6-quart option:
Moma Thrift's Ham & Bean Soup
1 TBSP Oil of your choice I use coconut
2 Carrots
2 Celery
2 lbs Ham
8 cups Chicken Broth
2 cups Great Northern Beans
2 Bay Leaves
1 TBSP Garlic Powder (or 5 cloves garlic)
1 tsp Pepper
1 TBSP Onion Powder
Select Saute and add oil.
Once the oil is melted add carrots and celery and saute until soft.
Add ham and saute a few minutes.
Add beans ( they can be soaked or dry, soaked takes less time to cook)
Add broth and then the rest of the seasonings
Shut off Saute and place the lid on.
Turn vent valve to Seal.
Select the Soup/Broth button and set time for 30 minutes if using soaked beans, 50 if using dry.
Allow to naturally de-pressurize.
Enjoy
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Instant Pot Ham & Bean Soup
Full Recipe Here ????
INGREDIENTS
1 large ham bone or ham hock, if needed cut at the joint so it will fit in the Instant Pot
1 1/2 cups cooked diced ham
1 Tablespoon olive oil
1 large onion , diced (use a sweet onion, it’s delicious!)
3 cloves garlic , minced
7 cups chicken broth
2 teaspoons Worcestershire sauce
2-3 large celery stalks , diced
2-3 large carrots , peeled and diced
1 pound dried navy beans , great Northern Beans, pinto beans, etc…
1 bay leaf
1/2 teaspoon dried thyme or dried oregano
1/2 teaspoon ground cumin (optional)
1/2 teaspoon kosher salt , or to taste
1/2 teaspoon fresh cracked black pepper , or to taste
1 cup chopped kale or cabbage, optional (to make it healthier!)
minced parsley for garnish, optional
INSTRUCTIONS
1. Turn Instant Pot on Sauté”, and add oil. Add the onions and garlic and cook until soft, about 2 minutes.
2. Add the ham bone, diced ham, broth, Worcestershire, celery, carrots, dried beans, bay leaf, dried thyme, optional ground cumin, salt and pepper. And add any additional optional veggies. Stir the mixture.
3. Close the lid, set to high pressure, and after the pressure cooker reaches full pressure, cook for 60 minutes (These are the steps we did for our Instant Pot: Press Cancel to stop the Sauté setting. Press the Manual button. Set the time to 60 minutes.)
4. After the cooking time is complete, press Cancel and carefully release the pressure.
5. Remove ham bones and any excess fatty chunks from the Instant Pot and pull off any ham meat and cut into small pieces. Add the ham back into the Instant Pot. If you want a thicker soup, mash a few of the beans in the soup. Give the soup a good stir and add additional salt and paper, to taste.
6. Garnish with minced parsley (optional). Serve warm with bread.
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How to Make Delicious Ham & Bean Soup| Savory Ham & Beans| Leftover Holiday Ham #ComfortFood
Today I show you how to take that leftover hambone and make a delicious ham and bean soup this recipe is easy to follow in delicious to eat give it a try Australia Levin and don't forget the bill to look out for those corn cakes that go along with it they are fantastic.
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Ham & Bean Soup - Simply Comforting & Delicious
Full Recipe Here ????
INGREDIENTS
1 (1 ) large ham bone or ham hock
1 1/2 cups (360 ml) cooked diced ham *see head note
1 Tablespoon (15 ml) olive oil
1 (1 ) onion , diced
3 cloves (3 cloves) garlic , minced
7 cups (1.65 l) chicken broth
15 oz. (15 oz.) canned white beans , drained, or more if desired
2-3 (2-3 ) celery stalks , diced
2-3 (2-3 ) carrots , peeled and diced
2 teaspoons (10 ml) Worcestershire sauce
1 (1 ) bay leaf
1/2 teaspoon (2.5 ml) dried thyme or dried oregano
1/2 teaspoon (2.5 ml) ground cumin (optional)
1/2 teaspoon (2.5 ml) kosher salt , or to taste
1/2 teaspoon (2.45 ml) fresh cracked black pepper , or to taste
1 cup (240 ml) chopped kale or cabbage , optional
minced parsley for garnish , optional
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Ham & Bean Soup with Leftover Easter Ham // Pressure Canning // Jeni Gough
Ham & Ban Soup with Leftover Easter Ham // Pressure Canning// Jeni Gough
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