Ham Bean Soup (Pressure Cooker) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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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. Ingredients:
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.
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