Instant Pot - Navy Bean Soup - 100 year old Recipe
Using an Instant Pot, you can make traditional Navy Bean soup in a few hours instead of an entire day. By-the-way, this recipe is nearly 100 years old.
INGREDIENTS:
1 lbs Navy Bean or Great Northern Beans
Ham hocks or subsitute
2- cups of Chicken broth
4 cups of water
1 Onion – diced
1 Celery stalk - diced
1 Carrot – diced
1 Russet potato – roughly sliced into cubes
Dill Seed - teaspoon
Garlic Powder - teaspoon
Black Pepper - teaspoon
DIRECTIONS:
Dice onion, celery, and carrot. Chop potato into bite-size cubes. Measure out your spices.
Rinses your beans and put them into the Instant Pot and pour in the broth and water. Then add the beans and all the other ingredients.
Next securely place the lid on the pot.
Now set to “Manual” for 60 minutes and wait for the “ON” button to light -up.
When it's finished cooking it will “BEEP” and will begin to gradually release the pressure. This will take about 30 to 40 minutes. CAUTION: be sure to release the remaining steam before you open the lid.
There is a quick release feature, but I don't use it unless I am in a hurry.
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15 Bean Pizza Soup - Pressure Canning
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Pressure Canning 15 Bean Pizza Soup
We so enjoyed this crockpot soup that I wanted to can some up for future meals. 15 Bean Pizza Soup sounds a little different, but it is so good! The original recipe for this soup came from here
It is adaptable, super easy as a crockpot meal and a great addition to our pantry shelves. We hope that you enjoy it as much as we do.
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The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
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16 Bean Soup | Instant Pot Recipe -- THE BEST!
An Easy and Delicious 16 Bean Soup Recipe. Great for vegans as well! Make it in the Instant Pot or Slow Cooker. Either method produces the BEST bean soup! And it is vegan.....can it get any better.
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Recipe – 16 Bean Soup
1 16-ounce bag of Nutstop 16 bean soup mix
1 onion diced
3 cloves garlic minced
3-4 carrots, sliced
3 ribs celery, chopped
2-3 bay leaves
1 tablespoon olive oil (can be eliminated)
7 1/2 cups water or veggie, or chicken stock
½ teaspoon cayenne (to your liking or leave out)
Salt & Pepper to taste.
Instructions:
Sort and rinse beans. Soaking is not necessary.
Heat instant pot on “saute” function. Once hot, add carrots, celery and onions and bay leaves. Saute until veggies are coated with olive oil. No need to saute until softened. Add garlic and cayenne (if using cayenne)
Pour in water or broth. Turn “saute” function off. Turn “Manual” setting on and set the time for 50 minutes. Be sure lid is in the sealed position.
NOTES:
You can use a slow cooker for this recipe. Put all ingredients in the pot. (You don’t have to saute the veggies if you don’t want to.) Cook on high for approximately six hours or until beans are tender.
The soup will thicken once cooled. If needed you can add a little water when reheating.
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15 Bean Soup - Recipe below
Recipe and List of Beans
Northern, Lima, Yellow Eye, Garbonza, Green Split Pea, Kidney, Cranberry, Small White, Pink Beans, Small Reds, Yellow Split Peas, Lentils, Navy Beans, White Kidney, and Black Beans
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Ingredients
• 1 pkg Hurst’s HamBeens® 15 BEAN SOUP®
• *7-10 cups water (use chicken, beef, or vegetable broth for added flavor)
• 1 large or 2 small smoked turkey drumsticks
• 1 TBS minced garlic
• 1 celery stalk
• ½ cup each of chopped red and green bell peppers
• 1 medium-sized carrot, chopped
• 1 shallot, diced
• 1 medium onion, diced
• 1 teaspoon sea salt
• ½ teaspoon course black pepper
• ½ teaspoon of dried thyme
• ½ teaspoon of dried rosemary
• 1 bay leaf
• 1 (15-oz) can diced tomatoes *I forgot to mention in the video
Cooking Directions
***SEMI SOAK METHOD***
1. In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
2. Drain and pour beans into a Dutch oven or stockpot and allow to soak for 4 hours.
3. Rinse again then place the beans in a pot of boiling water. Allow to boil for approximately 5 minutes then add beans only to a slow cooker with 10 cups of stock or water
4. While beans are quick soaking, add all other ingredients EXCEPT tomatoes to slow cooker and set to medium heat. Use between 9-10 cups of liquid if you like a more brothy soup.
5. Strain beans then add to slow cooker. Stir to combine. Set slow cooker on high and cook for 2-3 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
6. After the beans are tender, remove the turkey legs and cut meat from the bones, stir in the can of diced tomatoes.
7. Cook for an additional 15 minutes then keep warm until ready to serve.
8. Serve with a freshly baked slice of cornbread! You can also serve over rice as well.
Note: As with all dry bean recipes, it's best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes.
If you prefer to soak overnight, just use 1 cup of water/stock less.
Best Bean Soup with Ham Recipe - Easy 15 Bean Soup
Enjoy this Best Bean Soup with Ham Recipe that makes an easy 15 Bean Soup! Thanks to a smoked Ham Hock, which provides wonderful flavor, and plenty of falling off the bone tender meat, you'll find this soup to be a real winner! ⬇︎⬇︎⬇︎Click Video Title or Show More for Additional Info⬇︎⬇︎⬇︎
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shares the Best Bean Soup with Ham Recipe for making an easy and delicious soup.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.