Navy Bean Soup Pressure Cooker Recipes

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INSTANT POT® NAVY BEAN AND HAM SOUP



Instant Pot® Navy Bean and Ham Soup image

A fairly traditional navy bean and ham soup with instructions for making in an Instant Pot® cooker. I use a package of Hurst's® navy beans for this recipe but feel free to use any dry navy beans.

Provided by StanDiego

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h40m

Yield 10

Number Of Ingredients 12

1 tablespoon olive oil
2 carrot, shredded
1 onion, chopped
2 stalks celery, chopped
2 tablespoons minced garlic
6 cups chicken broth
1 (24 ounce) package dried navy beans (such as Hurst's®)
1 teaspoon paprika
1 teaspoon ground thyme
1 pound fully cooked ham, cut into 1/2-inch cubes
1 (14.5 ounce) can diced tomatoes, undrained
salt and freshly ground pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add carrot, onion, celery, and garlic. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Turn off Saute mode.
  • Stir chicken broth, beans, paprika, and thyme into the pot. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 34 minutes. Allow 10 to 15 minutes for pressure to build.
  • Select Cancel/Keep Warm when cooking is done. Release pressure for 10 minutes using the natural-release method according to manufacturer's instructions. Move valve carefully to Venting and release remaining pressure using the quick-release method, about 5 minutes.
  • Unlock and remove lid; stir ham and tomatoes into the bean mixture. Close and lock the lid; move the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method, about 5 minutes. Season soup with salt and pepper.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 46.1 g, Cholesterol 29.1 mg, Fat 11.2 g, Fiber 17.5 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 1379.5 mg, Sugar 5.6 g

NAVY BEAN SOUP-PRESSURE COOKER



Navy Bean Soup-Pressure Cooker image

Make and share this Navy Bean Soup-Pressure Cooker recipe from Food.com.

Provided by Diana Adcock

Categories     Pork

Time 12h30m

Yield 12 serving(s)

Number Of Ingredients 12

4 cups dried navy beans
1/2 cup vegetable oil
2 teaspoons salt
3 lbs ham shank
2 medium onions, chopped
4 carrots, sliced
4 celery ribs, sliced
1/4 cup minced green pepper
2 cups tomato sauce
2 cloves garlic, minced
salt and pepper
3 quarts water

Steps:

  • Soak beans overnight in vegetable oil, salt and water to cover.
  • Drain and discard liquid.
  • Place beans and all remaining ingredients in cooker.
  • Close cover securely.
  • Place pressure regulator on vent pipe and cook 30 minutes at 15 pounds pressure.
  • Let pressure drop of its own accord.

NAVY BEAN SOUP I



Navy Bean Soup I image

A hearty soup that will warm you on a cold night.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h25m

Yield 9

Number Of Ingredients 15

1 (16 ounce) package dried navy beans
6 cups water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
½ pound chopped ham
1 cube chicken bouillon
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley
2 teaspoons garlic powder
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups water

Steps:

  • Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
  • Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 35.7 g, Cholesterol 14.9 mg, Fat 3.4 g, Fiber 13 g, Protein 16.1 g, SaturatedFat 1 g, Sodium 878.6 mg, Sugar 4.2 g

NAVY BEAN SOUP



Navy Bean Soup image

My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12-14 servings (3-1/2 quarts).

Number Of Ingredients 14

1 pound dried navy beans
8 cups water
1-1/2 to 2 pounds smoked ham hocks
1 cup chopped onion
1/4 cup chopped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 bay leaf
2 cups thinly sliced carrots
1 cup chopped celery
3/4 cup mashed potato flakes

Steps:

  • Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender., Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through.

Nutrition Facts : Calories 296 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 322mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 9g fiber), Protein 22g protein.

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP



Pressure-Cooker Provencal Ham & Bean Soup image

There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

NAVY BEANS IN THE PRESSURE COOKER



Navy Beans in the Pressure Cooker image

This is a shortcut for making navy beans, from scratch, instead of relying on canned beans which may be loaded with salt or other undesirable ingredients. There is no need to soak the beans overnight and these cook in about 45 minutes thanks to the magic of pressure cookery.

Provided by threeovens

Categories     Beans

Time 50m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

6 cups water
1 cup dried navy beans, picked over and rinsed
1 teaspoon olive oil
1 bay leaf

Steps:

  • Place all ingredients in a pressure cooker and secure lid.
  • Bring to high pressure over high heat, then reduce heat to but maintain pressure.
  • Cook beans until tender, about 40 minutes; remove from heat, release pressure, then remove lid and drain beans.

PRESSURE COOKER NAVY BEAN SOUP WITH HAM



Pressure cooker navy bean soup with ham image

The taste of this bean soup is unusual... and quite pleasing! The combination of basil, nutmeg and oregano gives it a tasty punch.

Provided by Jan Mullikin @jmulliki

Categories     Bean Soups

Number Of Ingredients 9

1 - 16 oz. bag navy beans, dried
1 - cottage ham butt
1 cup(s) chopped onions
1 cup(s) chopped celery
1/4 teaspoon(s) pepper
1 teaspoon(s) nutmeg
1 teaspoon(s) oregano
1 teaspoon(s) basil
1 teaspoon(s) salt

Steps:

  • Rinse and drain navy beans, watching and throwing out any small pebbles. Put in pressure cooker in 3 inches of water, without the lid. Bring to a boil and boil 5 minutes. Remove from burner. Put all in a separate pot for about 2 hours. Then drain beans and add fresh water.
  • While you are waiting for the beans to soften, pressure cook cottage ham butt according to size and directions on the label. Cool. Shred ham, removing the fat. Set aside.
  • Return beans to the pressure cooker with the fresh water, chopped onions, celery and shredded ham. Pressure cook about 20 minutes on full heat. Remove from stove, reduce pressure under cold water and open lid. Add salt, pepper, oregano, basil and bring to a boil. Should be ready to eat. If your beans are still too hard, pressure cook a little longer. You'll get used to your cooker and how long it takes depending on your stove top type. Best served with homemade baked cornbread (not sweet!) or fried cornbread patties.
  • This soup freezes beautifully. Just put desired serving size in freezer quart or gallon bags and freeze. Great to have on hand for a quick lunch or light supper on a cold winter day!

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