Pressure Cooker Bean Soup

Pressure Cooker Bean Soup Recipe with Ham Shanks, Onion, and Carrot

Preparation time: 10 minutes | Cooking time: 48 minutes | Servings: 6

Introduction

Pressure Cooker Bean Soup is a hearty and delicious dish that is perfect for a cozy night in. This recipe combines the rich flavors of soup beans with the savory taste of ham shanks, creating a comforting meal that is sure to warm you up from the inside out.

History

Bean soup has been a staple in many cultures for centuries. It is a simple and affordable dish that can be easily customized to suit your taste preferences. The use of a pressure cooker in this recipe helps to speed up the cooking process, allowing you to enjoy a delicious bowl of soup in a fraction of the time.

Ingredients

1 package of soup beans
2 ham shanks
1 onion
1 carrot
2 tbsp of olive oil
0.25 cup of red wine
1 cup of water

How to prepare

In a pressure cooker, brown chopped onion in olive oil and add chopped carrot.
Pour in water and wine, then add shanks. Cook on high pressure for 36 minutes.
While the shanks are cooking, boil soup beans (mixed beans) for two minutes and let them soak until the shanks are done.
Remove the hocks from the cooker and clean them.
Drain the beans and add them to the pressure cooker along with the juice left over from the hocks. Add pork and enough water to cover the beans. Also, add 2 tbsp of olive oil.
Cook on high pressure for 12 minutes.
Season with salt and pepper to taste.
Enjoy!

Variations

You can add other vegetables, such as celery or bell peppers, to the soup for added flavor and nutrition.
For a vegetarian version, you can omit the ham shanks and use vegetable broth instead of water.

Cooking Tips & Tricks

Be sure to brown the onion and carrot before adding the water and wine to the pressure cooker. This will help to enhance the flavors of the soup.

- Boiling the soup beans for a few minutes before soaking them will help to soften them up and reduce the cooking time.

- Season the soup with salt and pepper to taste before serving. You can also add other herbs and spices, such as thyme or bay leaves, for extra flavor.

Serving Suggestions

Pressure Cooker Bean Soup pairs well with a side of crusty bread or a simple green salad.

Cooking Techniques

The use of a pressure cooker in this recipe helps to speed up the cooking process and infuse the flavors of the ingredients together.

Ingredient Substitutions

If you don't have soup beans on hand, you can use any other type of dried beans in this recipe.

Make Ahead Tips

Pressure Cooker Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with fresh herbs, such as parsley or chives, before serving for a pop of color and flavor.

Pairing Recommendations

Pressure Cooker Bean Soup pairs well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Pressure Cooker Bean Soup contains approximately 300 calories.

Carbohydrates

Each serving of Pressure Cooker Bean Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pressure Cooker Bean Soup contains approximately 10 grams of fat.

Proteins

Each serving of Pressure Cooker Bean Soup contains approximately 20 grams of protein.

Vitamins and minerals

Pressure Cooker Bean Soup is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains pork, so it may not be suitable for those with pork allergies.

Summary

Pressure Cooker Bean Soup is a nutritious and filling meal that is high in protein and low in calories. It is a great option for those looking to enjoy a healthy and satisfying dish.

Summary

Pressure Cooker Bean Soup is a delicious and nutritious dish that is perfect for a cozy night in. With the use of a pressure cooker, this recipe comes together quickly and easily, making it a great option for a busy weeknight meal. Enjoy the rich flavors of soup beans and ham shanks in this comforting and satisfying soup.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter evening, and I was visiting my dear friend Martha. She had a pot of Pressure Cooker Bean Soup simmering on the stove, filling the air with the most delicious aroma. As soon as I took my first bite, I was hooked.

Martha had learned the recipe from her grandmother, who had passed it down through the generations. She graciously shared the recipe with me, and I was determined to perfect it in my own kitchen. Over the years, I have made some tweaks and adjustments to make it my own, but the essence of the recipe remains the same.

The key to a good Pressure Cooker Bean Soup is the quality of the ingredients. I always start with dried navy beans, which I soak overnight to ensure they cook evenly and tenderly. I also use a mix of vegetables – carrots, celery, onion, and garlic – to add depth and flavor to the soup.

The secret ingredient in my version of the recipe is a ham hock. I learned this trick from my Aunt Lillian, who always added a ham hock to her bean soup for a smoky, savory flavor. It adds a richness to the soup that is simply irresistible.

To begin, I rinse and sort the navy beans, discarding any stones or debris. I then soak them in a large bowl of water overnight, allowing them to plump up and soften. In the morning, I drain and rinse the beans before adding them to my pressure cooker.

I then add the diced vegetables – carrots, celery, onion, and garlic – along with the ham hock to the pressure cooker. I season with salt, pepper, and a bay leaf before adding enough water to cover the ingredients.

I lock the lid in place and bring the pressure cooker up to high pressure. I let it cook for about 30 minutes before releasing the pressure and checking the beans for tenderness. If they are still slightly firm, I continue to cook for a few more minutes until they are perfectly cooked.

The end result is a hearty and comforting bean soup that warms you from the inside out. The beans are tender, the vegetables are soft, and the ham hock adds a depth of flavor that is simply divine. I always serve it with a side of crusty bread and a dollop of sour cream for a touch of creaminess.

Over the years, I have made this Pressure Cooker Bean Soup for countless family gatherings and dinner parties. It has become a staple in my repertoire and a dish that my loved ones always request. It brings me joy to share this recipe with others and to pass down the tradition of good, homemade food.

In a world filled with fast food and convenience meals, there is something truly special about taking the time to cook a homemade dish from scratch. It not only nourishes the body but also feeds the soul. And for me, this Pressure Cooker Bean Soup is the epitome of comfort and love in a bowl.

As I sit here writing this, I can't help but smile at the memories that this recipe has brought me. From cozy winter evenings with Martha to bustling family gatherings, this soup has been a constant in my life. And I hope that it will continue to be a staple in the lives of those I love for years to come.