Best Pressure Cooker Provencal Ham Bean Soup Recipes

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP

Pressure-Cooker Provencal Ham & Bean Soup image

There is nothing quite like the wonderful aroma of this soup. Let your pressure cooker make it easy! -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.

Nutrition Facts : Calories 212 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 887mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 17g protein.

PRESSURE-COOKER PROVENCAL HAM & BEAN SOUP

Pressure-Cooker Provencal Ham & Bean Soup image

There is nothing quite like the wonderful aroma of this soup bubbling away in the pressure cooker. -Lyndsay Wells, Ladysmith, British Columbia

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

2 cups assorted dried beans for soup
1 can (28 ounces) whole plum tomatoes, undrained
2 cups cubed fully cooked ham
1 large Yukon Gold potato, peeled and chopped
1 medium onion, chopped
1 cup chopped carrot
1 celery rib, chopped
2 garlic cloves, minced
2 teaspoons herbes de Provence
1-1/2 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) unsalted chicken stock
French bread

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.