White Bean and Ham Soup
Nothing like a bowl of soup on a cold winters day. This soup is a great way to use up leftover holiday ham.
Ingredients
1 pound uncooked white beans (Great Northern Beans)
1 ham hock
4 bay leaves
1/3 cup dried parsley
10 cups vegetable stock
1 large onion, chopped
2 cups sliced celery
2 cups sliced carrots
2 cups chopped cooked ham
Instructions
1
Add the uncooked beans, ham hock bay leaves and dried parsley to your pressure cooker (be sure to check the dried beans for any small stones) and cover with the vegetable stock (or stock of your choice). If needed adjust the amount of stock needed, the beans should have about 3 inches of stock about them.
2
Place the lid on the pressure cooker and cook for about 30 minutes. Release the pressure, remove the lid and check the beans for tenderness of the beans adjusting cooking time as needed.
3
If the beans are tender, add the onion, celery, carrots and chopped ham (I use leftover ham) Simmer the white bean and ham soup for about 5-10 minutes more or until the carrots and celery are tender.
4
Taste and adjust any seasoning as needed, serve with freshly baked rolls and enjoy!