Post by Idaho Linda on Feb 14, 2014 17:29:43 GMT -5
From "just a pinch", as modified by Linda
1 16-ounce bag navy beans, dried
3 bouillon cubes
1 cup chopped onions
1 cup chopped celery
1/4 tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
2-3 or more cups of cut-up cooked ham
Rinse and soak the beans overnight--throw away the water. Put the beans in the pressure cooker with about 3 inches of fresh water. Put in the bouillon cubes and the onion. (The onion will turn to mush and give great texture and flavor without folks getting a big chunk of onion in their soup.) Pressure cook about 20 minutes at 15 pounds pressure. Put the pressure cooker under cold water and open the lid. Add remaining ingredients, and add water, if necessary to adjust consistency.
If you are going to eat it right away, bring the soup back to a boil. If you aren't going to eat it right away, pour it into a crock pot on low and let it simmer until you are ready (like when you come back in from that ride.)
This is great with cornbread. (If you have a ham bone to cook with the beans, you won't need the bouillon cubes--but you may need to add salt.)
1 16-ounce bag navy beans, dried
3 bouillon cubes
1 cup chopped onions
1 cup chopped celery
1/4 tsp pepper
1 tsp nutmeg
1 tsp oregano
1 tsp basil
2-3 or more cups of cut-up cooked ham
Rinse and soak the beans overnight--throw away the water. Put the beans in the pressure cooker with about 3 inches of fresh water. Put in the bouillon cubes and the onion. (The onion will turn to mush and give great texture and flavor without folks getting a big chunk of onion in their soup.) Pressure cook about 20 minutes at 15 pounds pressure. Put the pressure cooker under cold water and open the lid. Add remaining ingredients, and add water, if necessary to adjust consistency.
If you are going to eat it right away, bring the soup back to a boil. If you aren't going to eat it right away, pour it into a crock pot on low and let it simmer until you are ready (like when you come back in from that ride.)
This is great with cornbread. (If you have a ham bone to cook with the beans, you won't need the bouillon cubes--but you may need to add salt.)
