1 ham bone or 4 ham hocks
8 cups water
1 pound dry navy beans, cooked
2 cups onion, diced
2 cups celery, diced
2 cups carrot, diced
2 large russet potatoes, peeled & diced
1 teaspoon dried Marjoram
1/2 teaspoon dried Thyme
2 teaspoons salt to finish
1 teaspoon cracked black pepper to finish
Step by Step Instructions
NOTE: I am using an Elite 10 quart electric pressure cooker. Please consult the manufacturers instruction manual for your model to learn how best to set your particular model of machine for cooking this dish.
Place water, ham bone, celery, carrots, onion, marjoram and thyme in the vessel of the pressure cooker. Cook under pressure for 12 minutes on the meat setting.
When pressure has been released and you can open the cooker, add the beans and potatoes and place lid back on the cooker and cook under pressure for an additional 12 minutes.
When pressure has been released, remove cover and add salt and pepper.
Serve soup immediately or hold on the warm setting until ready to eat.
Leftovers should be stored in an airtight container(s).
Soup can be refrigerated and should be eaten within 5 days. Soup can be frozen in freezer safe containers and used within 6 months.
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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!