Ham Bean Soup (Pressure Cooker)

dividend's Note:

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.

• Total Time: 1 hrs 35 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 25 mins

Ingredients:

Servings: 10

• 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

Directions:

1. Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
2. 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.
3. Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
4. Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
5. Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.

Reviews

[Chef #372041]

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.

[Serendipity Foodie]

The texture is wonderful. Made this soup according to recipe. It wasn't as flavorful as I would have liked. A little tweaking with Liquid Smoke, Penzey's Northwoods Seasoning, or perhaps Broth instead of Water? Love the 78 calories per cup.

[stewzoo]

Had to cook bean soup for church potlock with only one hour to spare (after soaking beans all night!) Got out the pressure cooker and this recipe worked great! I substituted cooked sausage instead of ham. Thanks!