This Instant Pot® bean and ham soup is not the Campbell’s® bean with bacon soup I had as a kid. Sometimes my mom would let me have bean with bacon soup with grilled cheese sandwiches for dinner when she was going out on a hot date and needed a quick and easy dinner.
Ah, the 80’s when we not only ate soup out of a can but TV dinners came in an aluminum tray that had to be cooked in the oven. And the cherry pie; hot damn, I loved that. I was feeling nostalgic the other day and while looking for Annies Organic Bunny O’s for my daughter, I stumbled across Campbell’s® bean with bacon soup and picked up a can. I had it all planned out- I was going to make my really good waffled grilled cheese and then mix up a bowl of bean with bacon soup and watch daytime TV for my lunch hour. It was going to be magnificent.
Then I took a bite of the soup.
Um, I was not getting the goodness I remembered as a kid. The soup had a metallic taste to it, the beans were mushy, and the flavor was horrible. I couldn’t believe what was happening- my childhood was not that tasty! I knew then the only way I was going to get a good bean with bacon soup was to make up my own.
Tasty Instant Pot® Bean and Ham Soup
This Instant Pot® bean and ham soup calls for ham not bacon but you get the drift. Leftover ham sliced up into little pieces works excellent or you can use bacon or chicken or whatever you have on hand. I also soaked my own beans. SHOCKER! I never do this but had read soaking the beans and then pressure cooking them takes out the harmful lectins in the beans. (Read more about it.) Or you could use Garden of Eden brand which pressure cooks their beans right in the can. But soaking your beans really takes no time at all, as I found out and is really easy.
Start by sauteeing the onion in olive oil in the Instant Pot® or pressure cooker with your carrots and celery until tender. Then pour in 6 cups of beans, a box of chicken broth, a can of coconut milk, add your spices and you’re ready. I set my Instant Pot® on the Meat/Stew high setting for 10 minutes to pressure cook the beans. Afterward, I let the soup sit on the warm setting for 2 hours for the beans to soften all the way. Then, right before serving, I added the ham and little more salt and pepper. Serve this Instant Pot® bean and ham soup with a green salad and a lightly chilled Beaujolais Nouveau (or Pinot Noir.)
Winter is the best time for soup! Make sure to check out my waffled grilled cheese to go along with your soup. You can find these cute bowls at Fred Meyer while supplies last. They had some other cute ones too:)
What’s your favorite go-to soup? I’d love to hear about it.