Yield: 10 Servings

Basilmomma.com / Hurst

Tasty soup for a nice cold day. Instant Pot or not, this is at least two hours to table. Prep is about 30 minutes, 20 minutes for Instant Pot to come to temperature, 45 minutes to cook, and 30 minutes for pressure to release.

• 1bag HamBeens® 15 BEAN SOUP®
• 8cups stock or water
• 8oz diced ham
• 3cloves garlic, chopped
• 1small sweet onion, chopped
• 1red bell pepper, seeded and chopped
• 2stalks celery with tops, chopped
• 2carrots, peeled and chopped
• kosher salt and fresh black pepper to taste
• ½tsp of ground red pepper
• 1dried bay leaf
• 2-3sprigs of fresh thyme
• 114.5 oz can petite diced tomatoes, undrained
• juice of 1 lemon
• 1TBS olive oil

Sort, rinse, and drain dried beans.

In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice. Note: add the olive oil last!

Seal Instant Pot and set to MANUAL HIGH pressure for 45 minutes.

It will take a few moments to come to pressure and then cook for 45 minutes.

Let pressure release naturally (about 30 minutes). Remove lid,  stir in tomatoes and lemon juice and adjust seasoning.

Lightly mash a few beans if you want to.

Serve.