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Ham and White Bean Soup Recipe

Ham and White Bean Soup

5 from 1 vote
Easy Instant Pot soup recipe perfect for weeknights and cool Winter days
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10
Course: Main Course, Soup
Cuisine: American
Calories: 277
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil
  • 1 Medium Sweet Onion, diced
  • 2 ribs Celery, Diced
  • 2 Carrots, chopped
  • 3 cloves Garlic, minced
  • 6 cups Chicken Broth
  • 4 cups Water
  • 1 lb Dry Great Northern Beans Pre-soaking not needed if using instant pot
  • 1.5 lbs Ham, chunked to desired size Can use 2 - 3 ham hocks or other salty pork item
  • 0.5 oz. Fresh Herbs Thyme, Rosemary, Sage. Should be able to find in herb area of produce section, otherwise buy separately. Approximately equal parts.
  • 1 Bay Leaf
  • Salt, to taste If desired or if using low sodium broth as base.
  • 1 tsp Fresh Ground Black Pepper Or to taste
  • Cayenne Pepper If desired, to taste. 1/2 - 1 tsp for a little kick.
  • 1 cup Kale Or sub other similar green
  • Fresh Cilantro For garnish. Pull enough leaves for desired garnish.

Equipment

  • Instant Pot

Method
 

  1. Turn Instant Pot to saute function. Add olive oil to pot. Allow oil to heat 1 - 2 minutes. Add onion, carrots, and celery to pot and saute for 3 - 4 minutes, stirring occasionally.
  2. Add garlic to pot and saute another 2 minutes, stirring occasionally. Careful not to burn garlic.
  3. Add broth, water, ham, herbs, beans, and pepper (also salt and/or cayenne, if desired).
  4. Turn Instant Pot to bean/chili function. Close instant pot and allow to pressurize and cook. When timer expires, let Instant Pot depressurize naturally (20 - 25 minutes). If still under pressure, carefully release remaining pressure manually. Caution: with soup liquid can come through pressure valve so release slowly and carefully or just allow Instant Pot to fully depressurize on its own.
  5. Once depressurized and safe to open lid, stir in kale until it wilts.
  6. Optional: Remove whole herbs and bay leaf.
  7. Ladle into bowls. Sprinkle in cilantro garnish and serve.