The weather here in January is still bitter, and this week we have house guests. So, what could be better than a big pot of soup? Yes, I know the previous week's recipe was a stew, but it's hard to beat soups and stews for warming up from the cold.
This recipe is a bit of a nod to New England -- ham, Navy beans, and root vegetables are all staples found in the region, and I can imagine my grandmother making something similar for my dad when he was a boy growing up in Fall River, Massachusetts. A bit of a twist here is using an Instant Pot, which avoids the need to pre-soak the beans before cooking, plus all the flavors are infused into every single bite.
Adapted from Will Cook for Smiles
A traditional New England style soup, prepared in an Instant Pot for faster cooking.
Adapted from Will Cook for Smiles
Dice the onion, carrots, and celery and set aside. Rinse the beans to remove any debris and set aside.
Turn the Instant Pot on the Saute setting and add the oil. When hot, add the onion, carrots, and celery and cook until softened, about 5 minutes, stirring frequently. Add the garlic and cook for one additional minute. Cancel the Saute setting.
Add the ham to the Instant Pot and stir to combine. Add the beans, chicken broth, bay leaf, thyme, and red pepper flakes (if desired), and stir to combine.
Lock the lid on the Instant Pot and set the vent lever to Sealing. Cook on High Pressure for 30 minutes. At the end of cooking, allow the Instant Pot to natural release for 10 minutes, then turn the vent level to Venting to release the remaining pressure.
Remove the lid from the Instant Pot and stir the soup to mix evenly. Taste and add salt if needed. Serve immediately.
Servings 12
Serving Size about 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.