Ingredients and Weight:
- 1 tablespoon vegetable oil
- 1.5 pounds dried Great Northern beans, rinsed and sorted
- 1.5 pounds dried navy beans, rinsed and sorted
- 1 ham hock (1-1.5 pounds)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth or water
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes on high pressure + 15 minutes natural release
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Turn on the Instant Pot to the sauté function and add the vegetable oil.
- Add the Great Northern beans, navy beans, ham hock, onion, carrots, celery, and garlic. Sauté for 2 minutes until the vegetables begin to soften.
- Pour in the chicken broth and add the parsley. Season with salt and black pepper to taste.
- Close the Instant Pot lid, seal, and set the pressure valve to sealing.
- Cook on high pressure for 30 minutes.
- Once the cooking time is complete, let the pressure release naturally for 15 minutes.
- Remove the ham hock and shred the meat. Return the meat to the soup.
- Season the soup to taste and serve with crusty bread or crackers.
Nutritional Information:
- Calories: 240 per serving
- Fat: 6 grams
- Protein: 15 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
Dish Characteristics:
- Hearty and filling
- Savory and smoky flavor from the ham hock
- Creamy texture from the blended beans
- Perfect for a cold winter's day
User Comments:
- "This soup is incredibly flavorful and so comforting. The combination of beans and ham is perfect."
- "I love that I can make this soup in the Instant Pot. It's so easy and quick."
- "This soup is a great way to use up leftover ham. It's also very budget-friendly."
Special Precautions and Tips:
- For a thicker soup, blend 1 cup of the beans until smooth and return to the pot.
- Add chopped potatoes or corn to the soup for extra flavor and nutrition.
- If you don't have a ham hock, you can substitute a cup of diced ham or bacon.
