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Mom's Best Ham and Bean Soup
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Prep Time:
10 minutes
Cook Time:
85 minutes
Total Time:
175 minutes
Easy pressure cooker navy bean soup with beans, pasta, and a flavorful sweet and spicy broth - a comforting family favorite.
Ingredients:
  • 1 cup dry navy beans
  • 3 cups water
  • 1 large meaty smoked ham bone
  • 6 tablespoons chopped fresh parsley
  • 3 tablespoons dried minced onion flakes
  • 1 tablespoon minced fresh garlic
  • 2 whole bay leaves
  • 0.5 teaspoon dried thyme leaves
  • 0.5 teaspoon dry mustard powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon paprika
  • 1 (28 ounce) can tomato puree
  • 1 cup sliced celery
  • 0.5 cup ketchup
  • 3 tablespoons chicken soup base
  • 3 tablespoons molasses
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 0.25 teaspoon cracked black pepper, or to taste
  • 0.5 cup uncooked small shell pasta
Instructions:
  • In a saucepan, immerse dry beans with water, covering by one inch. Boil, then let sit covered off the heat for 1 hour. Drain and rinse beans.
  • In a large pressure cooker, combine 3 cups fresh water, drained beans, ham bone, parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and bring to 15 pounds per square inch. Cook under pressure for 7 minutes, adding 1 minute for every 1,000 feet above sea level. Let the pressure release naturally after cooking.
  • Once the pressure has subsided, uncover the pot. Add 5 cups of water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Let it come to a boil, then lower the heat to a simmer. Cook until the beans are tender, around 45 minutes. Stir in shell pasta and continue to simmer until they are tender, approximately 15 minutes more.

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