Appetizers / Soups / Salads

Pressure Cooker Bean and Ham Soup is for Lunch.

Pressure Cooker Bean and Ham Soup takes 10 minutes to prepare.

Pressure Cooker Bean and Ham Soup takes 40 minutes to cook.

Pressure Cooker Bean and Ham Soup makes 12 servings.

The ingredients for Pressure Cooker Bean and Ham Soup are:

2 cups small white beans (dry)
16 oz 97% fat free ham steak
1/2 cup diced onions
2 cups shredded carrots
8 cups 99% fat free chicken broth
3 cups water
1 tbsp salt
1 tbsp pepper
1 tbsp garlic powder

Here is how you make Pressure Cooker Bean and Ham Soup:

Dice ham steak into very small pieces, removing any excess fat. Heat oil in an 8 qt pressure cooker. Saute the onions, carrots, and ham for about 5 minutes. Add the dried beans, broth, water, and seasonings. Seal the pressure cooker and turn heat up to high until pressurized. Reduce heat to med-high and allow to cook 35 minutes. You can allow the pressure to de-pressurize on it's own, or place it in the sink and run cold water over it until it de-pressurizes. Once the pressure valve has dropped, carefully remove the lid, and serve.Serving Size: Makes 12 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user WENDYJ62.

The nutritional information for Pressure Cooker Bean and Ham Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 92.9

• Total Fat: 1.6 g
• Cholesterol: 16.7 mg
• Sodium: 1,702.2 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 4.9 g
• Protein: 10.5 g

The dietary needs meet for Pressure Cooker Bean and Ham Soup is Low Fat