Ham Bean Soup: A Pressure Cooker Classic

The aroma of ham bean soup simmering on the stove always takes me back to my grandmother’s kitchen. It was a staple, especially during the cold winter months. I remember sneaking tastes of the broth, thick with beans and smoky ham, long before dinner was served. The patience required for that long simmer was a testament to her love, but in today’s fast-paced world, sometimes we need a quicker route to that same comforting bowl. That’s where the pressure cooker comes in – delivering the rich, satisfying flavor of a slow-cooked classic in a fraction of the time.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 10
• Yield: About 12 cups
• Dietary Type: Generally Gluten-Free, Can be Dairy-Free

Ingredients

• 1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
• 1 tablespoon dried onion flakes
• 1 teaspoon garlic powder
• Fresh ground black pepper, to taste
• 1 medium ham bone
• 1 (15 ounce) can diced tomatoes
• 2 cups cooked ham, cubed

Equipment Needed

• Pressure Cooker (6-quart or larger recommended)
• Large Spoon
• Knife (for cubing ham if needed)

Instructions

1. Begin by placing the ham bone at the bottom of your pressure cooker. If the bone is too large to fit comfortably, break it into smaller pieces. This ensures even cooking and flavor distribution.

2. Pour the entire bag of dried 15 bean soup mix directly over the ham bone. There’s no need to pre-soak the beans with this method!

3. Add cold water to the pressure cooker, ensuring that the beans and bone are completely submerged. Be careful not to fill the cooker more than 2/3 full, as the beans will expand during cooking.

4. Sprinkle the dried onion flakes, garlic powder, and fresh ground black pepper evenly over the beans. Don’t be shy with the pepper – it adds a wonderful depth of flavor.

5. Securely lock the pressure cooker lid in place, following the manufacturer’s instructions for your specific model.

6. Bring the pressure cooker to high pressure over medium-high heat. Once it reaches high pressure, reduce the heat to low to maintain pressure, and cook for 25 minutes.

7. After the 25 minutes cook time is complete, remove the pressure cooker from the heat source and allow it to sit undisturbed for 15 minutes. This is a natural pressure release, which helps prevent the soup from splattering when the lid is opened.

8. Following the 15-minute natural release, carefully release any remaining pressure according to your pressure cooker’s instructions. Be cautious of escaping steam.

9. Once all the pressure has been released and the pressure indicator has dropped, carefully remove the lid.

10. Stir in the can of diced tomatoes, including their juice, and the cubed cooked ham.

11. Simmer the soup, uncovered, for an additional 20 minutes, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking. The soup will thicken slightly during this simmering time.

Expert Tips & Tricks

• For a richer, smokier flavor: Consider using a smoked ham hock instead of a ham bone.
• Adjusting the Thickness: If you prefer a thicker soup, use an immersion blender to partially blend some of the beans after the initial pressure cooking. Be careful not to over-blend, as you still want some whole beans for texture.
• Adding Vegetables: Feel free to add other vegetables like diced carrots, celery, or potatoes along with the tomatoes. Add them in the last 20 minutes of simmering so they don’t become too mushy.
• Salt: Taste the soup after simmering for 20 minutes and add salt to taste. Remember that ham is already salty, so you may not need much additional salt.
• Don’t discard the seasoning packet: While the recipe discards the seasoning packet from the bean mix, you can certainly add it back in if you enjoy that flavor profile. Just be mindful of the salt content, as it may make the soup too salty.

Serving & Storage Suggestions

Serve the ham bean soup hot, garnished with a dollop of sour cream or plain yogurt (if not dairy-free) and a sprinkle of fresh parsley or chives. Crusty bread or cornbread are excellent accompaniments.

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months.

To reheat, thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	8g	10%
Saturated Fat	3g	15%
Cholesterol	30mg	10%
Sodium	800mg	35%
Total Carbohydrate	30g	11%
Dietary Fiber	8g	29%
Sugars	5g	–
Protein	18g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the ham bone and cooked ham. Use vegetable broth instead of water and add smoked paprika for a smoky flavor. You can also add diced carrots, celery, and potatoes for extra heartiness.
• Spicy: Add a pinch of red pepper flakes or a chopped jalapeño pepper to the soup for a touch of heat.
• Different Beans: While the 15 bean soup mix is traditional, you can use other types of beans, such as navy beans, Great Northern beans, or pinto beans. You may need to adjust the cooking time accordingly.
• Herbs: Add fresh or dried herbs like thyme, bay leaf, or rosemary for extra flavor.
• Gluten-Free: This recipe is generally gluten-free, but it’s always a good idea to check the labels of your ingredients to be sure, especially the ham.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of ham?
A: Absolutely! Smoked ham hocks, leftover holiday ham, or even diced ham from the deli will work well in this recipe.

Q: Do I need to soak the beans before cooking?
A: No, one of the benefits of using a pressure cooker is that you don’t need to pre-soak the beans. They will cook perfectly in the pressure cooker.

Q: Can I make this soup in a slow cooker?
A: Yes, you can. Combine all the ingredients in a slow cooker, cover, and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I know when the soup is done?
A: The soup is done when the beans are tender and the ham is heated through. The broth should be thickened to your liking.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.

Final Thoughts

This ham bean soup recipe is a testament to the magic of the pressure cooker. It transforms simple ingredients into a flavorful and comforting meal in record time. Don’t be afraid to experiment with different variations and make it your own. Whether you’re a seasoned chef or a beginner cook, this recipe is sure to become a family favorite. So, gather your ingredients, dust off your pressure cooker, and get ready to enjoy a hearty and delicious bowl of ham bean soup! I’d love to hear your feedback and variations – please share your experiences in the comments below!