Today is sunny, but it is one of those days where it is so cold that you don’t want to leave the comfort of your blankets, steaming mug, and comfy couch. It is the perfect day for soup…especially if you have a ham bone leftover from Christmas dinner.
For Christmas, I got an extra inner pot for my 6qt Instant Pot. This means I can make two things back to back without having to wait until the first pot is cool enough for me to clean out. So I made an attempt at Ham and Bean soup. This recipe starts with dried beans. You could wait over night while the beans soak, but why wait when you can have them in an instant?
- 16-20 oz Dried Northern White Beans with Ham Seasoning
- 5 cups chicken stock
- 4 cups water
- Salt (to taste)
- Pepper (to taste)
- 1 cup diced carrots
- 1 cup diced celery
- 2 cups sliced ham (with bone)
- 2 cups cubed potatoes
- 1 small yellow onion, diced
- 1 tbs minced garlic
- 3 tbs butter
1. So to start, sort your dried beans for any small stones and rinse well. A strainer is helpful for this step.
2. Place beans in your instant pot with 4 cups water. Set at Manual at high for 40 minutes. Let sit for 15 minutes for the pin to drop.
3. At this point, I swapped my inner pots. My beans absorbed all the water, but you might need to drain them if you still have water in your pot.
4. Add dried onions, minced garlic, and butter to the inner pot on Sauté. Heat until onions are translucent.
You need to keep stirring so they don’t burn. I got distracted as you can see by the brown onions here, but it didn’t affect the flavor too much.
5. Turn off Sauté. Add diced carrots, celery, potatoes, ham, chicken stock, and seasonings. Mix well. Add your cooked beans and mix it together.
6. Set at Manual on High for 20 minutes and let NPR for 15 minutes.
Yum! Enjoy and try to stay warm today!