Appetizers / Soups / Salads

Pressure Cooker Navy Bean Soup is for Dinner.

Pressure Cooker Navy Bean Soup takes 15 minutes to prepare.

Pressure Cooker Navy Bean Soup takes 35 minutes to cook.

Pressure Cooker Navy Bean Soup makes 8 servings.

The ingredients for Pressure Cooker Navy Bean Soup are:

1 bag white beans
1 1/2 quarts water
1/2 lb. ham, diced
2 tomatoes diced
1 onion, diced
2 stalks celery, diced
1 carrot, diced
1 fresh sprig of rosemary
salt & pepper to taste

Here is how you make Pressure Cooker Navy Bean Soup:

1. Place all ingredients into the inner pot, and place the lid on the cooker.Lock lid and close the rapid release button.2. Set the machine to STEW (default time 30 minutes and default pressure 80).3. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve.Serves 8Number of Servings: 8Recipe submitted by SparkPeople user BOSSMOMMY.

The nutritional information for Pressure Cooker Navy Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.9

• Total Fat: 4.4 g
• Cholesterol: 20.2 mg
• Sodium: 796.5 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 6.8 g
• Protein: 11.1 g

The dietary needs meet for Pressure Cooker Navy Bean Soup is Gluten Free