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Prep Time: 20 Minutes Cook Time: 110 Minutes |
Ready In: 130 Minutes Servings: 12 |
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My mother made the best Ham & Bean Soup, my recipe is AS CLOSE to hers as I could duplicate from memory; now my own family and friends love it too. It's a long list of ingredients, but oh the resulting soup is sooo good. Oh... my hubby insists, if we weren't already married, my recipe alone would be worth another proposal! Ingredients:
1 cup dry small white beans |
3 cups water |
3 cups fresh water |
1 large meaty smoked ham bone |
6 tablespoons fresh parsley, minced (not dry) |
2 whole dried bay leaves |
3 tablespoons dry onion flakes |
1 tablespoon fresh garlic, minced |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon dry mustard |
1/2 teaspoon chili powder |
1/2 teaspoon paprika |
1 cup celery, sliced (microwaved) |
1 tablespoon olive oil |
1 (29 ounce) can tomato puree |
1/2 cup ketchup |
3 tablespoons chicken base, paste |
3 tablespoons molasses |
1 tablespoon brown sugar |
5 cups water (or to taste) |
1/4 teaspoon cracked black pepper (to taste) |
1/2 cup small dry pasta shells |
Directions:
1. Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
2. Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
3. Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.
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