Navy Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
.5 cup diced onion2 long celery ribs, sliced2 medium carrots, diced4 cloves of garlic2 ham hocks1 lb dried navy beans4 cups chicken broth4 cups water1 tsp dried thyme
Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain.
Set Instant Pot to SAUTE and let it heat up. Add onions, celery, and carrots and saute until veggies soften and start to golden. Add ham bone to the pot.
Pour in beans, water, vegetable broth and thyme.
Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 40-50 minutes.
Let it do a natural release for about 10 minutes and then do a quick release.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAVAGESOFFICE.
Set Instant Pot to SAUTE and let it heat up. Add onions, celery, and carrots and saute until veggies soften and start to golden. Add ham bone to the pot.
Pour in beans, water, vegetable broth and thyme.
Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 40-50 minutes.
Let it do a natural release for about 10 minutes and then do a quick release.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAVAGESOFFICE.
Nutritional Info Amount Per Serving
- Calories: 136.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 501.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 8.2 g
- Protein: 9.9 g