Pressure cooker navy bean soup with ham


Jan Mullikin Recipe

By Jan Mullikin jmulliki


Rating:
Prep Time:
Cook Time:
Method:
Pressure Cooker
Comments:

I was seeking a recipe similar to the bean soup in a popular family restaurant and after much experimentation, I think I've come up with the same recipe!

Blue Ribbon Recipe

Notes from the Test Kitchen:
The taste of this bean soup is unusual... and quite pleasing! The combination of basil, nutmeg and oregano gives it a tasty punch.

Ingredients

1
16 oz. bag navy beans, dried
1
cottage ham butt
1 c
chopped onions
1 c
chopped celery
1/4 tsp
pepper
1 tsp
nutmeg
1 tsp
oregano
1 tsp
basil
1 tsp
salt

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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!

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Collection: Soup's On!
Other Tags: Quick & Easy, Healthy
Hashtag: #comfort-food


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44 Comments

user
Jan Mullikin jmulliki
Jan 7, 2014
Clifford, so happy you're using your pressure cooker more often. This freezes beautifully. I put it in 2 quart freezer bags and it's perfect! Just pull out a baggie, dump in the bowl and microwave! Hope you enjoy it! I also have a vegetable beef soup recipe on here that freezes well. Have a great afternoon.
user
clifford cheney revpinky
Jan 7, 2014
cant wait to try this, I am using my pres. cooker more often now, love my slow cooker and my pres. cooker, the stove is getting jealous now..............!!! I do hate to cook just for one now that I lost my dear Wife, but still got to eat and I do cook pretty good.. :-)
user
Margie cross grannymarg55
Mar 31, 2013
Celeste, I always put my pressure cooker under cold running water, it cools it down in minutes. I seen it on a cooking show and have always done it since.
user
Barbara Rodgers travisrodgers
Mar 28, 2013
We aren't talking pressure CANNER here, this is ridiculous, ladies, write to your Pressure Cooker company..PLEASE and stop the foolishness!
user
Dinah M Dinah2012
Mar 4, 2013
I guess you didn't hear about the women killed when her pressure canner exploded on Feb. 20th in her home and seriously injuring her child. She was cooking beans. Glory be for Russian Roulette.