Best Ham & Bean Soup

Name: Best Ham & Bean Soup
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 12 serving(s)
Ingredients: 236.59 ml dry small white beans; 709.77 ml water; 709.77 ml fresh water; 1 large meaty smoked ham bone; 88.74 ml fresh parsley, minced (NOT dry); 2 whole dried bay leaves; 44.37 ml dry onion flakes; 14.79 ml fresh garlic, minced; 2.46 ml dried thyme leaves; 2.46 ml dry mustard; 2.46 ml chili powder; 2.46 ml paprika; 236.59 ml celery, sliced (microwaved); 14.79 ml olive oil; 822.13 g can tomato puree; 118.29 ml ketchup; 44.37 ml chicken base, paste; 44.37 ml molasses; 14.79 ml brown sugar; 1182.95 ml water (or to taste); 1.23 ml cracked black pepper (to taste); 118.29 ml small dry pasta shells

Submitted by Sharon Anne

"My mother made the best Ham & Bean Soup, my recipe is AS CLOSE to hers as I could duplicate from memory; now my own family and friends love it too. It's a long list of ingredients, but oh the resulting soup is sooo good. Oh... my hubby insists, if we weren't already married, my recipe alone would be worth another proposal!"

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photo by Sharon Anne

Ready In:: 2hrs 30mins
Ingredients:: 22
Serves:: 12

ingredients

Quick Soaking Beans
236.59 ml dry small white beans
709.77 ml water
Pressure Cooker
709.77 ml fresh water
1 large meaty smoked ham bone
88.74 ml fresh parsley, minced (NOT dry)
2 whole dried bay leaves
44.37 ml dry onion flakes
14.79 ml fresh garlic, minced
2.46 ml dried thyme leaves
2.46 ml dry mustard
2.46 ml chili powder
2.46 ml paprika
Soup Ingredients
236.59 ml celery, sliced (microwaved)
14.79 ml olive oil
822.13 g can tomato puree
118.29 ml ketchup
44.37 ml chicken base, paste
44.37 ml molasses
14.79 ml brown sugar
1182.95 ml water (or to taste)
1.23 ml cracked black pepper (to taste)
118.29 ml small dry pasta shells

directions

Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.