Navy Bean Soup {Pressure Cooker Method}

Printed from healthyfamilycookin.blogspot.com

INGREDIENTS:

2 Cups dried navy beans, sorted and rinsed

1 meaty ham bone, 2 lbs. ham shanks or 2 lbs. smoked pork hocks

2 large potatoes, washed and diced (peeled or unpeeled, your choice)

2 tsp. salt

1/2 tsp. pepper

1 large onion, chopped (1 Cup)

2 medium stalks celery, chopped (1 Cup), optional

1 clove garlic, finely chopped

2 Cups cooked and pureed pumpkin or other winter squash

7-1/2 Cups water

DIRECTIONS:

Place all ingredients in a pressure cooker, being careful not to fill over the fill line. If necessary, use less water. I use a 6-quart cuisnart electric pressure cooker and it fills the pressure cooker just barely at the fill line. Cook on high pressure for 80 minutes. Pressure release using quick or natural release method. Just before serving, remove ham bone, chop meat and return to the soup. Add 6-8 cups of hot water or until soup reaches a good consistency. Stir and taste, adding salt and pepper if needed. Serve warm.

*Note: This soup also makes great leftovers and it freezes well.

Recipe Source: healthyfamilycookin.blogspot.com