What do you do with your left over ham after a holiday meal? Why use it to make soup!
Brett’s Ham and Navy Bean Soup
Ingredients
- 4 (15.5 ounce) cans great northern beans, rinsed and drained
- 2 cups cubed (or more if you have it!), fully cooked ham (or a ham bone for more flavor)
- 4 cups chicken broth
- 1 diced onion
- 3 medium carrots, sliced
- 2 celery ribs, chopped
- 2 tablespoons butter or olive oil
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- Salt to taste (add at the end)
Instructions
- Sauté Aromatics: Turn on your Instant Pot’s Sauté function. Melt the butter or oil in the pot. Add the carrots, celery, and onion, sprinkle with salt and sauté for 5-7 minutes until the vegetables are tender. Stir in the minced garlic and cook for another 30 seconds.
- Combine Ingredients: Turn off the Sauté function. Add the rinsed and drained canned beans, chicken broth, cubed ham (and a ham bone if using), chili powder, black pepper, and bay leaf to the pot. Stir everything to combine well.
- Pressure Cook: Secure the lid on the Instant Pot and turn the valve to the Sealing position. Select the Pressure Cook (or Manual) setting on high pressure and set the timer for 8 minutes.
- Release Pressure: When the cooking cycle is complete, perform a Quick Release of the pressure by carefully moving the valve to the venting position.
- Finish and Serve: Unlock and remove the lid, tilting it away from you to avoid hot steam. Remove the bay leaf and the ham bone (if used), shredding any remaining meat from the bone and returning it to the pot. Taste and adjust seasoning with salt and pepper as needed before serving hot.
Notes:
You can use bagged beans if you rehydrate them overnight.
- Rinse beans
- Add beans into a large zip lock bag
- Add 3 cups of water
You can also use bagged beans in the soup but you must increase pressure time to 30 mins, still rinse the beans!