Yesterday it was cold and dark.
It felt like a comfort food kind of day.
I had soaked a batch of beans and had a nice grass fed ham hock (a left over ham bone is also excellent!!), so I decided to put a batch of White Bean Soup in my instant pot.
I have to admit something. I’m not always the best at planning meals. Some days it comes to be 4pm much sooner than it should and I am not ready. On those days I tend to get out my trusty and beloved Instant Pot.
On this day pork and bean soup was our wish.
As I said I had soaked the beans the day before and sprouted them overnight
I prefer my beans to be well sprouted when I make soup. They must have at least a little tail.
Don’t Like Gassy Beans?
The process of germination not only produces vitamin C, but also increases the B vitamins, especially B2, B5, and B6. Carotene increases sometimes eight fold! Sprouting also neutralizes enzyme inhibitors present in all seeds. Complex sugars responsible for intestinal gas are broken down and numerous enzymes that help digestion are produced.
Anyway, on to the soup!
I use the sauté mode on my pot to cook the aromatics first.
On mine it’s right here. I select it and then wait a few minutes for it to heat up.
Put 2 tablespoons of butter, 1 large onion ( I always feel it is very hard to get to much onion), and the center leaves and small stalks from a bunch of celery.
Sauté that up till it is almost O
We also like garlic in our home and my mother grew some beautiful elephant garlic. I use half of this giant clove. Sauté a few minutes more being sure not to burn the garlic. Garlic will burn and become bitter very quickly.
I add 8 cups of beans and place my frozen ham hocks on top.
I then add enough water to cover the beans by about an inch.
2 bay leaves give a nice flavor to the soup and 1 teaspoon of salt.
Because I sprout my beans they don’t need to be cooked near as long as unsoked.
Select the Beans mode and give it 20 minutes.
I generally let the pressure release naturally but on occasion I have used the quick release when I was really pressed for time and the beans are plenty soft. Place a towel over the quick-release to keep from steaming your cupboards and avoid burning your hands!
I fish out the ham hocks and chop them up. I don’t get a picture of that because little people were getting impatient by that time.
If I remember, before stirring in the meat, I blend half the beans in the blender. IF you forget, a potato masher can also be used. This gives the soup a creamy yumminess.
My husband loves to top his with mozzarella cheese and jalapenos. The children usually stick to black or pink salt. Most recently they have found that Bragg Coconut Aminos are quite tasty as well.
Bean Soup Recipe
- 2 tablespoons butter
- 8 cups pre-soaked beans
- 1 large onion
The inside leaves and small stalks of a bunch of celery
- 2 bay leaves
- 1 lb of ham hocks or a ham bone
- salt and pepper to taste
Saute onions, celery and garlic in butter in Instant Pot. Add beans. Cover with enough water that there is about an inch over the top of the beans. Add ham hocks or bone and add the bay leaves. Put on the lid and insure the steam valve is in the correct position. Select the bean/chilly mode. Set for 20 minutes.
Alow for at least 10 minutes of natural release then you can do a quick release if desired. Salt and pepper to taste.