Curtis Stone's Shortcut Ham and Navy Bean Soup
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Using dried beans for soup is super budget-friendly—but it also takes a long time. Not when you use an Instant Pot or pressure cooker to soften them! (which cuts cook time in half). Celeb chef Curtis Stone shows you how it’s done.
PS: This soup can be made up to 3 days ahead, then cooled, covered, and refrigerated. Rewarm, covered, over medium heat, adding more broth if necessary.
- 2 tablespoons unsalted butter, 1/4 stick
- 8 ounces 3/4-inch-thick sliced cooked smoked ham (such as Black Forest), cut into 3/4-inch pieces
- 1 medium onion, chopped
- 2 large carrots, diced
- 2 large celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 tablespoons chopped fresh sage
- 1 pound dried navy beans, or other small white beans, picked over, rinsed and drained
- 5 cups water
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
In an 8-quart Instant Pot or pressure cooker, melt butter over medium-high heat. Add ham and sauté for about 3 minutes, or until golden brown. Add onion, carrots, celery, garlic, bay leaf, and sage and sauté for about 1 minute, or until fragrant. Add beans, water and broth.
Lock the pressure cooker lid in place and bring to high pressure over high heat, about 15 minutes. Reduce the heat to medium-low to stabilize the pressure and cook for 40 minutes. Remove from the heat and allow the pressure to subside on its own, about 20 minutes.
Unlock the pressure cooker and remove the lid, tilting it away from you to allow the steam to escape. The beans will be very tender. For a thicker consistency, coarsely mash the bean mixture. Season the soup to taste with salt and pepper.
Ladle the soup into bowls, drizzle with olive oil, and serve.