Ok, I LOVE soup when it rains. There’s something about a grey day that makes me want fresh bread and a bowl of hot soup. Here’s a confession: my freezer is full of bones. I keep nearly every bone that comes through my kitchen to make soup with so whenever I crave a hearty soup I have bones for a savory broth. This one is made with a ham bone. Whenever I get a ham I make sure I leave bits of meat and fat on it so I can make sure there will be bits of meat in the broth. I always add a tablespoon of apple cider vinegar to any broth I make with bones because the vinegar ensures the collagen and nutrients in the bones are released to make the soup healthier. I also really love the tang the vinegar adds to my soups.
Using the instant pot feels like magic… Like, making a soup that goes from dry beans to fully cooked ones in 45 minutes is amazing. I am so glad I bought one on a whim, it was a totally worthwhile investment. If you don’t have one, then this will take some planning and a slow cooker or just a pot simmering on the stove all day means your whole house will smell amazing.
Navy Bean Soup
Notes
I’m so in love with my Instant pot. It was totally worth the money and the hype is NOT overstated. We got the Mealthy Instant Pot and we love it.
Ingredients
- 1 Ham Bone (with a little meat left on)
- 6 Cups Water
- 1 Cube Bouillon (your choice, I used chicken)
- 3 Cloves Garlic, Diced Fine
- 1 1/2 Cups Dry Navy Beans
- 2 Carrots, Chopped
- 3 Ribs Celery, Chopped
- 3 Green Onions, Chopped
- 1 Large Yellow Onion, Chopped
- 1 Teaspoon Montreal Steak Seasoning
- 2 Bay Leaves
- 1/4 Teaspoon Cumin
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Olive Oil (if not using the instant pot)
- Salt, To Taste
Instructions
- If you’re using an Instant Pot/Mealthy, simply dump everything into the pot and set for pressure cooking for 45 minutes.
- If you’re NOT using an Instant Pot/Mealthy (or using a slow cooker): Soak the beans overnight with a little baking soda in the water, rinse them before putting them in the pot
- In a large stock pot add the onions, celery, and carrots and sauté them until the onion goes glassy.
- Add the water, ham bone, garlic, navy beans, bouillon, and spices.
- Let the soup simmer until the beans are soft, a few hours.
- Add salt to taste