Categories: Soup

Ingredients

• 3 cups dried navy beans
• 2 Tbsp. olive oil
• 2 cups diced cooked ham
• 6 cloves garlic, minced
• 2 cups onion
• 2 carrots, chopped or julienned
• 2 bay leaves
• 2 (16 oz.) cans diced tomatoes in liquid
• 1/2 tsp. ground black pepper
• 8 cups chicken or vegetable broth
• 1 Tbsp. ham soup base, such as Penzeys
• Salt to taste
• Hot sauce, optional

Directions

1. Soak beans overnight, Drain.
2. In an 8-quart pressure cooker, heat oil. Add ham, garlic, onion, carrot, bay leaves, tomatoes and pepper. Sauté until vegetables are soft. Stir in beans, broth and soup base.
3. Lock lid in place and bring to full pressure over high heat. Reduce heat to medium-low, just to maintain pressure and cook for 20 minutes. Remove from heat and let pressure drop naturally.
4. Once all steam is gone, open lid and discard bay leaves. Season to taste with salt, if desired, serve soup with a dash or two of hot sauce, and a big slice of buttered cornbread!

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