Mom's Best Ham and Bean Soup

1. 1

   Put the dry beans in a saucepan and add enough water to cover them by one inch. Bring to a boil, then take off the heat, cover, and let sit for 1 hour. Drain and rinse the beans.

2. 2

   Pour 3 cups of fresh water into a large pressure cooker. Add the drained beans and the ham bone, then mix in the parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and bring it to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and let the pressure drop naturally.

3. 3

   Once the pressure has gone down, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then lower the heat to low. Simmer until the beans are tender, about 45 minutes. Stir in the shell pasta and simmer until tender, about 15 minutes more.

• Calories 835.36 kcal High
• Protein 118.23 g Good Source
• Carbs 31.41 g Moderate
• Total Fat 27.66 g High
• Saturated Fat 9.38 g High
• Trans Fat 0.19 g High
• Cholesterol 397.61 mg High
• Sodium 9204.02 mg High
• Fiber 4.13 g Moderate
• Sugar 18.28 g High
• Added Sugar 4.69 g Moderate
• Calcium 78.19 mg Low Source
• Iron 9.47 mg Good Source
• Potassium 1939.51 mg Good Source
• Vitamin A 94.13 mcg_rae Moderate
• Vitamin C 6.84 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Mustard
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅