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Ham and bean soup

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.
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Servings: 8 People
Ingredients Method Notes

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)

Method
 

  1. Rinse beans and soak overnight. Rinse and discard any broken pieces.
  2. Add all the ingredients to your Instant Pot. Put lid on and then press the “Soup” button. Make sure you do a natural seal.
  3. Cook for 28 minutes.
  4. Once the steam as been released, remove the bone and the bay leaves.
  5. 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 6 hours 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.