Ham and Bean Soup Recipe

• 分量: 8 servings
• 調理時間: 10 minutes
• 総時間: 50 minutes

材料

2 tbsp canola oil

1 medium yellow onion

2 long celery ribs

2 medium carrots

4 cloves of garlic

1 1/2 cups diced ham (use leftover holiday ham is available)

1 lb dried navy beans

8 cups chicken broth

1 large bay leaf

1 tsp dried thyme

1 tsp crushed red pepper flakes

salt

ham bone from leftover whole cooked ham (OPTIONAL)

手順

Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. 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 oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)

Press garlic and add it to the pot. Saute until fragrant.

Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt.

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 30 minutes.

Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.

NOTE: don't forget to discard the bay leaf and ham bone if using.

栄養

• カロリー: 312 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 2 g
• コレステロール: 16 mg
• ナトリウム: 1190 mg
• 炭水化物総量: 38 g
• 食物繊維: 14 g
• 糖質総量: 3 g
• タンパク質: 19 g