by Sharon Anne
Best Ham & Bean Soup
Quick Soak Beans:
1 cup small dry navy or great northern beans
3 cups water
3 cups fresh water
1 large meaty smoked ham bone
6 Tbsp FRESH or frozen parsley, minced (honestly, DON'T use dry!)
2 whole dry bay leaves
3 Tbsp dry onion flakes
1 Tbsp fresh minced garlic (dry is okay, but FRESH is better)
1/2 tsp dried thyme leaves
1/2 tsp dry mustard
1/2 tsp chili powder
1/2 tsp paprika
1 cup celery, sliced (microwaved)
1 Tbsp olive oil
1 (29-oz) can tomato puree
1/2 cup ketchup
2-3 Tbsp molasses, add by taste
1 Tbsp brown sugar
5 cups additional water, or to taste
3 Tbsp Tone's Chicken Base paste, add w/ water
OR 4-5 Tbsp Better Than Bouillon Chicken Base
1/4 tsp cracked black pepper, to taste
1/2 cup small dry pasta shells, (omit for Gluten Free)
2 cups ham, picked from ham bone, reserve
Quick Soak Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking, drain and rinse. Add fresh water, ham bone, and seasonings. Cover and heat to 15 lbs PSI and cook pre-soaked beans for 8 minutes at sea level.
Note: This site has (Times Charts & Altitudes) to help determine how many more minutes per 1000 feet.
Reduce pressure, by removing cooker from heat, allow pressure to reduce normally before opening the lid.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender. Remove the ham from the bone, add to the soup and serve.
By Sharon Anne Hill Share Alike Cooking Copyright© 2010