Categories: Vegetables- Beans
Ingredients
- 3 cups dried navy beans
- 2 Tbsp. olive oil
- 2 cups diced cooked ham
- 6 cloves garlic, minced
- 2 cups chopped onion
- 2 carrots, chopped or julienned
- 2 bay leaves
- 2 (16oz.) cans diced tomatoes in liquid
- 1/2 tsp. ground black pepper
- 8 cups chicken or vegetable broth, plus more as needed
- 1 Tbsp. ham soup base, such as Penzys OR Better Than Bouillon (see note)
- Salt to taste
- Hot sauce, optional
Directions
- Soak beans overnight. Drain.
- Traditional method: In a Dutch oven or heavy pot, heat oil over medium heat. Add ham, garlic, onion, carrot, bay leaves, tomatoes and pepper. Saute until vegetables are soft. Stir in beans broth and soup base. Bring to a boil, then reduce heat to a simmer and cook until beans are tender, adding broth as necessary, about 1 1/2 hours.
- Pressure cooker method: In an 8-quart pressure cooker, heat oil. Add ham, garlic, onion, carrot, ay leaves, tomatoes and pepper. Saute until vegetables are soft. Stir in beans, broth and soup base.
- 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. Once all steam is gone, open lid.
- Discard bay leaves. Season to taste with salt. If desired, serve soup with a dash or tow of hot sauce.
-
Note: Look for soup base on the aisle with the canned stock and broth, If you can’t find it, add a couple of chicken, beef or ham bouillon cubes instead.