Ham and Navy Bean Soup
Ingredients
2 tablespoons olive oil or coconut oil
1 cup onion finely chopped
1 cup carrots finely chopped
1 cup celery ribs finely chopped
1 tablespoons minced fresh parsley
1/4 teaspoon pepper
1 teaspoon herbs de Provence
1 pound dried navy beans
1 or 2 ham shanks (or ham hocks or a ham bone)
2 quarts chicken broth
2 bay leaves
Instructions
Inspect and sort the package of navy beans. Wash the beans
with water and let the beans soak while prepping the ham and
vegetables.
Remove any excess fat from the ham hock, ham shank, or ham bone.
The following instructions are written for the Instant Pot 6 or 8 Qt.
pressure cooker.
For other brands and models of pressure cookers, read the manufacturer’s
instruction
manual for your model to learn how to best set your brand and model of
Pressure Cooker.
Press the "Saute" button.
When it says HOT, add oil to pressure cooker pot.
Add the finely chopped onions,carrots, and celery. Saute until
soft, about 3 or 4 minutes.
Add the parsley, pepper, and herbs de Provence and saute 1 or 2 minutes
more to release the flavors of the spices.
Place the chicken broth, beans, ham shanks, and bay leaves into the
pot. Put the lid on the Instant Pot and ensure the pressure valve
is on "Seal". Press the "Beans/Chili" button. Check that
high pressure is selected, and set the timer to 40 minutes. After
the cook time is finished, press the "Keep Warm/Cancel" button and allow
for a natural pressure release for 10 minutes. Then release the
remaining pressure with a quick pressure release.
Remove the ham shanks, ham hocks, or ham bone from the pot and remove
all the meat from the bones. Return the meat to the pot.
The soup is ready to serve, but I prefer to remove the pressure lid and
replace it with the optional glass lid. Then press the "Slow Cook"
button, and ensure "normal" is lit. If not, use the "adjust"
button to set to normal. Simmer for an additional 20 minutes to
1/2 hour or until you are ready to eat.
Discard bay leaves before serving.
Recipe for Herbs de Provence
1 tablespoon dried savory (available at Whole foods)
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried marjoram
1 tablespoon dried fennel seed
Mix well and store in a glass jar or zip lock bag.