Ham and Bean Soup

Ingredients

• 20 ounce 15 beans soup mix rinsed, discard the spice packet
• 1 onion diced
• 2 tsps garlic minced
• 2 bay leaves
• 1 1/2 teaspoons dried thyme
• 7.5 cups chicken stock 2 quarts
• 1 teaspoon hot sauce
• 1 lb diced ham
• Ham bone Optional
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup celery
• 1 cup carrots

Instructions

INSTANT POT

• Add all ingredients except celery and carrots to the instant pot liner.
• 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.
• Place all ingredients (except salt and pepper) in the slow cooker or Instant Pot.

SLOW COOKER

• For the slow cooker, cook in 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.

Recipe source:Click here