Mom's Best Ham and Bean Soup

This family-favorite navy bean soup is simple to make in a pressure cooker. It's a hearty mix of beans and pasta in a sweet, savory, and spicy broth.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 35 mins
• Calories: 154 Calories

Ingredients

• 1 tablespoon brown sugar
• 3 cups water
• 3 tablespoons molasses
• 1 tablespoon olive oil
• 1 cup sliced celery
• 6 tablespoons chopped fresh parsley
• 1 (28 ounce) can tomato puree
• 3 tablespoons dried minced onion flakes
• 2 whole bay leaves
• 1 tablespoon minced fresh garlic
• 1 cup dry navy beans
• 3 tablespoons chicken soup base
• 1 large meaty smoked ham bone
• 0.5 teaspoon paprika
• 0.5 cup ketchup
• 0.5 teaspoon chili powder
• 0.5 teaspoon dry mustard powder
• 0.5 teaspoon dried thyme leaves
• 0.25 teaspoon cracked black pepper, or to taste
• 0.5 cup uncooked small shell pasta

Recipe Instructions

Step 1

Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.

Step 2

Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.

Step 3

When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.