Prep 10 mins
Cook 1 hr 25 mins
This is a quicker version of my Ham Bean Soup. The only real difference between this and the long simmering version is that you don't have to remember to soak the beans overnight, and the beans retain more texture. My dad loves the original recipe, and he declared this to be just as good.
- 1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
- 1 tablespoon dried onion flakes
- 1 teaspoon garlic powder
- fresh ground black pepper
- 1 medium ham bone
- 1 (15 ounce) can diced tomatoes
- 2 cups cooked ham, cubed
- Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
- Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
- Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
- Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
- Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.
I chose to use Great northern Beans in this Recipe but we gave it 5 Stars. I served it with our favorite corn bread and it made a great winter meal while we were snowed in on our 45th wedding anniversary.
Using this recipe as a guide I prepared a rich and delicious lima bean soup. I used 1-3/4 cups of dried lima beans, 1-1/2 cups of water plus one 14-oz can of chicken broth and two cloves of garlic. In addition to the ham bone,onion, salt and pepper called for in the original recipe I added two cloves of garlic and followed the recipe directions. When I opened the pressure cooker after 25 minutes the result was a thick, rich and delicious bean dish. I served it over rice and even my picky kids loved it.
Mild and mellow, and a put together in a flash. So when you find yourself with a meaty ham bone (or a ham hock or two, smoked or unsmoked), but don't want to fuss, this hits the spot.