Set cook time to 45 minutes on HIGH pressure. Place lid on pressure cooker and turn vent knob to sealed. Season with bouillon, garlic powder, onion powder, seasoning salt, and pepper. Meanwhile, remove ham meat from the bones, then chop or shred meat and return to the slow cooker. Add water, ham bone, beans, carrots, onions, celery, tomato sauce, bay leaf, thyme, and pepper to Instant Pot. Add potatoes to the slow cooker cook on Low for 45 minutes. Cajun cuisine uses a trinity (celery, green bell pepper, and onion) and many Latin cuisines use sofrito (peppers, onion, garlic, and cilantro). Rinse the dried beans and look through beans to be sure there are no stray rocks. Mirepoix is used most often in French and American cooking. These are also called aromatics because they give off such a great aroma when sautéed. Mirepoix (pronounced meer-PWAH), is the French word for a combo of diced celery, carrot, and onion. Save dried herbs for slow cooker meals and spice mixes. If you don't have kitchen twine, use one of the sprigs to tie the others together. Sweat vegetables in a little bit of olive oil until slightly softened, about three minutes. This old-fashioned version of ham and bean soup starts with dried navy beans, but you could start with great northern beans instead. Serve this soup with crusty bread or buttermilk drop biscuits for a family meal that feels like true comfort food.įollow this rule for using fresh versus dried herbs: For soups that have a short cook time like this recipe, use fresh thyme sprigs rather than dried. (Using leftover ham also makes this a fantastic lunch the next day.) Canned beans also save time they only need a ten-minute simmer before it's ready. The secret to this soup is store-bought diced ham: it lets you skip all the prep and adds a salty, smoky flavor to the broth without having to simmer a ham hock for hours. A few hours at low to medium heat should do it.Simple, hearty ham and bean soup is the kind of easy dinner recipe you can fall back on again and again, especially in cold months. That’s it! The biggest part is making sure that the broth is thick by boiling the ham hock long enough. Return the ham to the soup, warm to heat.Boil for another 10-15 minutes, or until the potatoes and beans are cooked.Add the potatoes and beans to the broth, adding just enough water to barely cover.In the meantime, add the onion to the broth and boil for 10 minutes.After a couple of hours, use tongs to remove the ham and place it on a cutting board to cool.You may need to add some water during the process, but don’t add too much to thin the broth out. Bring to a boil and then simmer on low heat for about two to three hours, maybe a little longer. Put the ham hock in a large soup stock pan with about 2-3 inches of water.
Be sure the ham you purchase isn’t sugared or flavored as this will make the soup taste awful. Bring to a boil, cook over medium heat until potatoes are tender, about 10 to 15 minutes. Conversely, you can also add more potatoes to suit your taste. Combine the potatoes, celery, onion, ham and water in large pot. I usually just put them in until it looks like there are enough. I always like a lot of beans, but you can reduce the amount if it looks like too much for you. a ham hock (use only half of it if you’re making a smaller batch of soup).She lives in Pennsylvania, so I suspect it’s an old Pennsylvania-Dutch recipe. It’s simple to make and goes really well with homemade cornbread (my Southern twist on it). One of my grandmother’s recipes for soup is my favorite way to use fresh green beans.
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