Old-Fashioned Ham and Bean Soup
This is comfort in a bowl. I saved my ham bone from Thanksgiving and froze it last year. It’s the perfect meal on a cold winter night.
Ingredients
- 1 Ham Bone
- 3 Cups Navy Beans
- 5 Cups Chicken Bone Broth
- 1 Onion, chopped
- 3 Carrots, diced
- 2-3 Bay leaves
- Pink Himalayan Salt (to taste)
- Ground Pepper (to taste)
- Fresh Parsley (for garnish)
Instructions
- Rinse beans and soak overnight. Rinse and discard any broken pieces.
- Add all the ingredients to your Instant Pot. Put lid on and then press the “Soup” button. Make sure you do a natural seal.
- Cook fro 28 minutes.
- Once the steam as been released, remove the bone and the bay leaves.
- Garnish with fresh parsley and serve with a yummy pan of Cornbread.
Notes
In this recipe, I’m using the Instant-Pot. Please see above to use a slow cooker or Dutch oven.
Note: If you are using a slow-cooker or dutch oven, this will take about 6hours to cook on HIGH. After three hours, add the carrots so they don't get too mushy.
I have the Instant-Pot Duo Plus. The features of this one are Broth, Beans, Meat, Cake, Eggs, Slow Cook, Saute, Rice, Multi-grain, Porridge, Steam, Sterilize, Yogurt and Pressure Cook. Wow, does this thing do a lot! I’m actually wondering what I ever did without it LOL.