20 oz Hurst’s HamBeens 15 Bean Soup, (1 package), with seasoning packet
2 tbsp vegetable oil
1 cup onion, chopped
½ cup celery, diced
2 garlic cloves, minced
2 quarts water
1 ham bone, optional
15 oz tomatoes in puree, (1 can), crushed
½ cup carrots, diced
1 tsp chili powder
2 cup spinach, roughly chopped
1 cup ham, diced, optional
1 tbsp lemon juice
salt, to taste
freshly ground black pepper, to taste
Set aside seasoning packet. Rinse beans in a colander and remove any debris.
Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
Add the garlic and sauté for 1 minute more. Add the rinsed beans, 2 quarts water, and ham bone.
Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour. Alternatively, cook the beans on high pressure for 35 minutes with a 10 minute natural release.
After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.
Sugar: 1g
:
Calcium: 22mg
Calories: 47kcal
Carbohydrates: 3g
Cholesterol: 9mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 138mg
Protein: 4g
Saturated Fat: 1g
Sodium: 193mg
Vitamin A: 1714IU
Vitamin C: 4mg
