20ouncesdried beanswe used a bag of 15 bean soup blend
8cupsstockchicken or vegetable
1poundcooked hamdiced
1yellow oniondiced
2carrotsmedium sized, sliced
3celery stalksmedium sized, sliced
1tablespoonminced garlic
1bay leaf
salt & pepperto taste
Instructions
STOVE TOP
Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.
Note: If using beans from a soup mix, discard seasoning packet.
Add broth, beans, ham, onion, carrots, celery, garlic and bay leaf to soup pot. Stir and bring to a simmer on medium high heat.
Turn heat down to low, cover, and continue to simmer for at least two hours or until beans are tender.
Note: if you are choosing not to soak beans, increase cook time to at least 4 hours for best results.
Remove the bay leaf and season with salt and pepper to taste.
SLOW COOKER
Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.
Note: If using beans from a soup mix, discard seasoning packet.
Add broth, beans, ham, onion, carrots, celery, garlic and bay leaf to soup inner pot. Stir and cover. Set to high and cook for 4 -6 hours or low and cook for 8- 10 hours, until beans are tender.
Remove the bay leaf and season with salt and pepper to taste.
INSTANT POT
Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.
Note: If using beans from a soup mix, discard seasoning packet.
Add broth, beans, ham, onion, carrots, celery, garlic and bay leaf to soup inner pot. Stir, cover, and set to sealing. Cook on manual (high pressure) for 25 minutes, then allow a 15 minute natural pressure release.
Note: if you are choosing not to soak beans, increase cook time to 45 minutes.
Release remaining pressure carefully, pausing if it sputters.
Remove the bay leaf and season with salt and pepper to taste.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.To substitute canned beans The recipe calls for 20 ounces of dried beans, so you’ll want to use four or five 15 ounce cans of beans as a substitute. Drain and rinse before adding to the recipe.Soaking versus not soaking Despite what you may have heard, un-soaked beans will cook and will not make you sick. That said soaking beans reduces the amount of time they need to cook, it will also give the cooked beans a the best possible finished texture.