Flavorful ham and bean soup, a 15 bean soup that uses ham and delicious veggies. Can be prepared in an instant pot pressure cooker or in a slow cooker.
Keyword: ham and bean soup, instant pot, Slow Cooker
20ounceHurst's HamBeens 15 beans soup mix (dry beans)rinsed, Do NOT discard the spice packet
1 1/2teaspoonsdried thyme
7.5cupschicken stock2 quarts
Add all ingredients except celery and carrots to the instant pot liner. Including the spice packet found in the Hurst's HamBeens Brand 15 Bean Soup mix. Stir it all together and make sure the beans are submersed in the liquid.
Put the lid on the pot and lock into place.
Set valve to sealing.
Cook on high manual pressure for 40 minutes.
When time is up, let pressure naturally release 15 minutes, then manually release remaining pressure.
Remove bay leaves and ham bone.
Taste the soup, and add salt and pepper as desired.
Add carrots and celery in and return lid to pot, lock into place, and set valve to sealing.
Cook on manual pressure for 3 minutes, quick release pressure.
For the slow cooker, add all ingredients except salt and pepper. Cook on high for about 6 hours, until beans are tender.
Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don't need it at all.
Soup will thicken as it sits. Save leftover in the refrigerator for up to a week. This recipe freezes well for up to three months in an airtight container.