Ham and Bean Soup Recipe

It’s not just a pot of soup, and it’s not just a pot of beans.  With chunks of smokey ham, aromatic veggies, and a perfect blend of spices with just the right amount of kick, this ham and bean soup with warm you from the inside out.

Ingredients:
20 ounce 15 beans soup mix rinsed, discard the spice packet
1 onion diced
2 tsps garlic minced
2 bay leaves
1 1/2 teaspoons dried thyme
7.5 cups chicken stock 2 quarts
1 teaspoon hot sauce
1 lb diced ham
Ham bone Optional
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 cup celery
1 cup carrots

Instructions:
INSTANT POT
Add all ingredients except celery and carrots to the instant pot liner.
Put the lid on the pot and lock into place.
Set valve to sealing.
Cook on high manual pressure for 40 minutes.
When time is up, let pressure naturally release 15 minutes, then manually release remaining pressure.
Remove bay leaves and ham bone.
Taste the soup, and add salt and pepper as desired.
Add carrots and celery in and return lid to pot, lock into place, and set valve to sealing.
Cook on manual pressure for 3 minutes, quick release pressure.
Place all ingredients (except salt and pepper) in the slow cooker or Instant Pot.
SLOW COOKER
For the slow cooker, cook in high for about 6 hours, until beans are tender.
Salt and pepper, to taste. I always taste the soup before I add salt and pepper. There is already a fair amount of salt in the ham and the broth, so sometimes I don't need it at all.