We live in North Carolina and I am a foodie. I love researching and changing recipes to fit my own needs and desires. My posts will be the Stephanie way of cooking so you will probably recognize some things and others might leave you saying that isn't for me but thanks anyway. This will allow me to share something I truly love, food and preparing it in such a way that my family and friends can feel how much I care for them.
Tuesday, November 18, 2014
Ham & Bean Soup
Maybe it's the nesting instinct, or maybe pregnancy cravings. Either way I wanted to make this recipe. Most of us grew up with a certain red label soup brand made famous by a certain artist. One of the soups I enjoyed from those red label cans was Ham and Bean soup. I don't buy canned soup anymore, so that left me with my all time favorite cooking. Taking recipes that are traditionally pre-packaged and canned that I grew up with, and making them the old fashioned way. This way is so thrilling for me. You don't have to agree with me, it's okay. This is a simple recipe, truthfully, so why wouldn't you try it at least once.
All that ham and beans, oh my goodness yes!
Warning, IGNORE the potatoes they were photo bombing.
1 lb. soaked/brined Navy Beans
1 large Yellow Onion
1 large Carrot
4 cloves Garlic
2 lbs. Smoked Sliced Ham
Peel and dice onion and carrot.
Cut ham into one inch pieces.
Place all ingredients in pressure cooker pan, add enough water to have 13 cups.
Set pressure cooker on high for 30 minutes. Allow pressure to naturally release.