Hearty Ham and Bean Soup

Follow our step-by-step guide on how to make Hearty Ham and Bean Soup.

1. Step 1

   Begin by rinsing the dry navy beans thoroughly and placing them in a saucepan.

2. Step 2

   Cover the beans with water, ensuring it rises about an inch above them.

3. Step 3

   Bring the water to a boil, then remove the saucepan from heat.

4. Step 4

   Cover it and let the beans soak for an hour before draining and rinsing them again.

5. Step 5

   In a spacious pressure cooker, pour in three cups of fresh water and add the drained beans along with the ham bone.

6. Step 6

   Mix in the parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika for a burst of flavor.

7. Step 7

   Secure the lid on the pressure cooker and heat it to 15 pounds per square inch.

8. Step 8

   Cook the mixture under pressure for seven minutes, adding an extra minute for every 1,000 feet in elevation.

9. Step 9

   Once the cooking time is up, take it off the heat and allow the pressure to release naturally.

10. Step 10

    When the pressure has subsided, carefully open the lid and stir in five cups of water, tomato purée, chopped celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper.

11. Step 11

    Bring this delightful concoction to a boil, then lower the heat to a gentle simmer.

12. Step 12

    Let the soup simmer until the beans are tender, which should take about 45 minutes.

13. Step 13

    Finally, add the shell pasta and continue to simmer until the pasta is perfectly tender, which will take an additional 15 minutes.

14. Step 14

    Enjoy the rich, hearty flavors of your homemade navy bean soup!.