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Quick Pressure Cooked 15 Bean and Ham Soup
I’ve had to take some time off from blogging recently and am so excited to get back into the game with this fabulous Quick Pressure Cooked 15 bean and ham soup recipe!
As I’m sure most of you do at times, I’ve overextended myself so many times I can’t count. There’s always something to do, an activity that I’ve volunteered to help with, a recipe to cook, someone to go visit…and on and on it goes. I can’t seem to sit still.
I would love to know how many of you do the same thing? Do you think you have to say yes to everything then lose steam and feel like there’s just no way you can live up to all you have promised? If so, join my club. It’s not exclusive, I hear there are millions of members already.
Bean Soup To The Rescue
So what do you do when you overextend yourself but still need to make dinner? Well, you take out your electric pressure cooker, that’s what you do! Don’t have one yet? Get yours right here:
This is the perfect recipe for those cold fall and winter evenings when you’re in a hurry but want something hearty and filling. And it’s full of protein and very little fat!! It can be served with crackers, french bread, corn bread or hearty white bread. You could even serve the beans over some hot steaming rice! Don’t forget to sprinkle a little hot sauce on top either. Mmmmmmmm, sooo good.
It’s so easy to make, I was able to walk my husband through this little gem of a recipe and it was a smashing success! (He’s a great cook, just doesn’t have much Instant Pot experience yet, hence the “walking through” part!)
Is your food budget tight this week?
Then this is the perfect recipe for you. You should be able to get this all for $10 or less. This is quite a big pot of soup and if you add some rice, it’s even heartier and will go much farther. You can’t feed your family for much less!
- 8 oz. diced ham or sausage
- 2 1/2 cups dried beans (Soak prior to cooking per package directions if you live at a high altitude-we did not soak our beans but we are at sea level)
- 8 cups of water (you can substitute chicken stock for part of the water)
- 3/4 cup chopped onion
- 2 cloves chopped garlic
- 1/2 cup shredded or diced carrots
- 1/2 cup chopped celery
- 1 tablespoon olive or vegetable oil
- 1 -2 teaspoons salt (to taste)
- 1 tablespoon parsley
- 2 bay leaves
- Turn IP on saute and add oil
- When oil is hot, add the onion and celery and cook until clear and softened.
- Add the garlic and carrots to the onion mixture and heat through.
- Add the beans, seasonings and liquids to the instant pot and stir well.
- Put the lid on, close the vent and turn on manual pressure for 45 minutes.
- You can do a quick release when this is finished or let the pressure release slowly.
- Serve with cornbread, crackers or hot dinner rolls.