(KUTV) Sixteen Bean Soup with Ham, serves 8-10.
"Whether you like making soups in a pressure cooker, on the stove, or in a slow cooker nothing beats the aroma of homemade soup. Serve your soup with crusty artisan bread and you have a perfect dinner!" - Chef Bryan Woolley
- 1 pkg 16 bean soup mix (1.25 lbs)
- 8 cups ham stock (can use chicken stock)
- 1 smoked ham shank
- 2 tbsp Italian seasoning herb blend
- 1 medium onion, sliced
- 1 tbsp minced garlic
- 3 celery stalks, cleaned and chopped
- 3 carrots, cleaned and chopped
- Salt and pepper to taste
- On air, I made this recipe in my pressure cooker (Instant Pot) but it can be made on the stove or in a slow cooker too. Times would simply vary.
- To assemble add everything into your pressure cooker, pot or slow cooker. If you can’t find ham stock base or bullion just use chicken broth.
- If cooking in the pressure cooker, follow the manufacturers directions and once it comes up to pressure, cook for approximately 35 minutes or until the beans are tender. Adjust the times as needed and be sure to follow the directions from the manufacturer on releasing the steam (pressure) correctly.
- If cooking on the stove top, bring to a boil and reduce heat to a simmer. Cover the pot and simmer for approximately 3-4 hours or until the beans are tender.
- If making this soup in a slow cooker, place everything in your slow cooker and cook on high for approximately 6-8 hours or until the beans are tender.
- Serve the soup with artisan bread and enjoy!
Chef Bryan Woolley is America’s longest consecutive-running TV chef. With almost three decades behind him, he continues to create culinary masterpieces for the home chef!