Instant Pot 13 Bean Soup with Ham #SundayFunday

Don't you hate it when you have a hankering for bean soup and have to wait 2 days to enjoy it?  Well, here's your solution.   Pull out your Instant Pot and enjoy a hearty, delicious bowl of soup in less than 2 hours.

The Sunday Funday Bloggers are cooking with Dried Beans today.......

Hafalaab #EattheWorld

This delicious, comforting Ham and Dumpling Stew from Liechtenstein uses hearty cornmeal in the dumplings for a great one-pot meal.  It is a great way to use the bone from that Holiday Ham.

Join us as we Eat the World......

Ham and Lentil Soup #SoupSaturdaySwappers

This soup made in the Instant Pot is delicious, nutritious and hearty enough to serve as a main course with a side salad and some good bread. 

 The Soup Saturday Swappers are sharing Lentil Soups today.......

Black Bean and Ham Bone Soup #NationalSoupSwapDay

Happy National Soup Swap Day.  You have come to the right place if you are looking for a piping hot bowl of soup to chase those winter chills away.

Do you still have a hambone in your freezer from the holidays?  Well, today is the day to pull it out because do I have a great soup for you!

Adapted from a recipe published in the Washington Post in 2011, this black bean soup makes a perfect lunch or light dinner.  I served it as the first course of a dinner party I held where one of my guests was gluten intolerant.  Then we enjoyed the leftovers for lunch the following day.

I made this on the stove top but it would be easily adaptable to a crockpot or Instant Pot application.

Don't forget to stop by and see all the wonderful soups being swapped today.  There are soups to keep your family warm and toasty for the rest of this frigid winter we have been enduring.

Black Bean and Ham Bone Soup

adapted from The Washington Post

2 c. dried blacked beans, picked over

1 meaty ham bone

2 (32 oz) boxes chicken broth or 8 c. homemade broth

1 bay leaf

1 T. olive oil

1/2 lg. Vidalia onion, chopped

1 garlic clove, minced

1/2 t. paprika

pinch dried oregano

1/2 cup tomato salsa (my recipe here )

1/4 c. dried sherry

Sour cream and chopped parsley or cilantro, if desired

Place the beans in a bowl and cover generously with water.  Let soak overnight.  Drain and place into a large pot with the ham bone.  Add the chicken broth and bay leaf.  Bring to a boil over medium high heat.  Reduce heat to medium low and simmer for 2-3 hrs., until beans are tender.  Remove ham bone and bay leaf. Remove meat from bone and chop into bite size pieces, discarding any gristle, bone and the bay leaf.

Using an immersion blender, puree about half of the soup.  Alternately, remove half of the soup to a blender or food processor to puree and then return to the pot.  Add the meat to the soup.

Heat the oil in a small sauce pan over medium heat.  Cook the onions and garlic until fragrant and tender, about 10 minutes.  Season with the paprika and add to the soup along with the salsa and sherry.  Cook over low heat for another 10 minutes or until ready to serve.

Garnish with sour cream and parsley or cilantro if desired.  Print Recipe

More Soups to Swap

• Basil Turkey Soup by Jolene’s Recipe Journal
• Black Bean and Ham Bone Soup by A Day in the Life on the Farm
• Easy Cream of Broccoli Soup by Simple and Savory.com
• Middle Eastern Meatball Soup with Vegetables by Kate’s Recipe Box
• Port Wine Cream of Mushroom Soup by The Redhead Baker
• Rich and Easy Clam Chowder by Books n’ Cooks

No Soak Bean Soup in the Crockpot for the final day of #SoupWeek

Welcome to the last day of #SoupWeek, hosted by Sue, of A Palatable Pastime.  Today I am sharing a wonderful bowl of soup made from the ham bone left from Christmas Dinner.  I love when we have ham just so that I can enjoy ham sandwiches during the following week and use the bone to make soup.  

Split Pea, Ham Vegetable Barley, 13 Bean and, of course, Navy Bean  have all been made and posted on this blog.  When I went to make this soup, I had originally planned on using canned beans but I didn't put "canned" on my list for Frank so ended up with dried.  We were going to be gone all day and I had intended on throwing together a quick dinner when we got home using the canned bean. Of course, I forgot about the change in plans and didn't soak my beans the night before.  We were leaving and I didn't have time to precook the beans and use the "fast" soak method.  Instead of scrapping my plans completely, I threw everything in the crockpot and walked out the door. 

When we came back home, about 7 hrs. later, the house smelled wonderful.  I removed the ham bone, cut off and returned the meat and tried a bean.  It was still a little al dente so I left it to cook for another 2 hrs and we had dinner an hour later than planned.  It was worth the wait and my days of soaking beans overnight are over.

No Soak Bean Soup

1 meaty ham bone

2 lbs dried navy beans, picked over

1 onion, chopped

2 carrots, peeled and chopped

2 strips celery, chopped

8 c. chicken stock

1 sprig thyme

1 bay leaf

salt and pepper to taste

Place all ingredients in a slow cooker and cook on low 8-10 hrs.  Remove bone, cut meat into bite size pieces and return to crock.  Cover and cook on low for another 2-4 hrs, until beans reach desired tenderness.  Taste, season with additional salt and pepper, if needed, remove bay leaf and thyme sprig before serving.  Print Recipe

Friday's Posts

• Mom's Clam Chowder from Palatable Pastime
• Creamy Chicken Pot Pie Soup from Cooking with Carlee
• Classic Skillet Chili from The Frugal Pantry
• No Soak Bean Soup in the Crock Pot from A Day in the Life on the Farm
• Easy Wonton Soup from Caroline's Cooking
• Spinach Artichoke Soup from Can Cook, Will Travel