Ham and Bean Soup Recipe

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 tbsp canola oil

1 medium yellow onion

2 long celery ribs

2 medium carrots

4 cloves of garlic

1 1/2 cups diced ham (use leftover holiday ham is available)

1 lb dried navy beans

8 cups chicken broth

1 large bay leaf

1 tsp dried thyme

1 tsp crushed red pepper flakes

salt

ham bone from leftover whole cooked ham (OPTIONAL)

Directions

Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain.

Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)

Press garlic and add it to the pot. Saute until fragrant.

Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt.

Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.

Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.

NOTE: don't forget to discard the bay leaf and ham bone if using.

Nutrition

• Calories: 312 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Cholesterol: 16 mg
• Sodium: 1190 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 14 g
• Total Sugars: 3 g
• Protein: 19 g