Description
It’s a long list of ingredients… but sooo good. My mother made the best Ham and Bean Soup, my recipe is AS CLOSE to hers as I can remember; today my own family and friends love this soup. Oh, my hubby insists this soup alone would be worth another proposal!
Ingredients
- 1 cup dry navy beans
- 3 cups water
- 3 cups water
- 1 large meaty smoked ham bone
- 6 tablespoons chopped fresh parsley
- 2 whole bay leaves
- 3 tablespoons dried minced onion flakes
- 1 tablespoon minced fresh garlic
- ½ teaspoon dried thyme leaves
- ½ teaspoon dry mustard powder
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 5 cups water
- 1 cup sliced celery
- 1 tablespoon olive oil
- 1 (28 ounce) can tomato puree
- ½ cup ketchup
- 3 tablespoons chicken soup base
- 3 tablespoons molasses
- 1 tablespoon brown sugar
- ¼ teaspoon cracked black pepper, or to taste
- ½ cup uncooked small shell pasta
Instructions
- Place dry beans and 3 cups of water in a saucepan. Bring to a boil
- cover
- remove from heat
- and allow to stand for 1 hour. Drain and rinse beans.
- Place 3 more cups fresh water into a large pressure cooker. Add the soaked beans and ham bone
- and stir in parsley
- bay leaves
- dried onion flakes
- garlic
- thyme
- dry mustard
- chili powder
- and paprika. Seal the pressure cooker
- and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1
- 000 feet above sea level. Remove from heat
- and allow pressure to subside naturally.
- When pressure has reduced
- open the lid of the cooker. Stir in 5 more cups of water
- celery
- olive oil
- tomato puree
- ketchup
- chicken soup base
- molasses
- brown sugar
- and cracked black pepper. Bring to a boil
- reduce heat to low
- and simmer the soup until the beans are tender
- about 45 minutes. Stir in shell pasta
- and simmer until the pasta is tender
- about 15 more minutes.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 2 hrs 50 mins
Servings: 12