This is a soup your family will love.
Preparation time: 20 minutes
Cooking time: 45 minutes
Servings: 10
Ingredients:
1 (16-ounce) bag navy beans
Water (for soaking and cooking)
1 ham hock
1 cup chopped onion
1/2 celery stalk, chopped
2 garlic cloves, minced
1 large carrot, chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Quick soak the beans: Rinse the beans and sort. Add the beans to the pressure cooker and cover with 3 inches of water then bring to a boil. Remove from heat, add a little salt and set aside in the hot water for 1-2 hours. Afterwards, drain the beans and rinse with fresh water.
2. Add the drain beans to the pressure cooker with 5 cups of water. Add ham hock, onion, celery, garlic and bay leaves.
3. Close the lid and lock. Cook for 35 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
4. Remove the bay leaves and discard. Remove ham hock, cut the meat from the bone and shred. Return shredded ham to the pot.
5. Add the carrot, salt and pepper to the pot, bring to a boil uncovered and let cook for 10 minutes.