Instant Pot Ham and Bean Soup

This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

I love Ham and Bean Soup, but it typically takes quite a few hours to make.  Enter the Instant Pot or any brand of digital pressure cooker.  This appliance makes it possible to have fantastic Ham and Bean Soup in less than one hour!

And this recipe is healthy too. Beans, ham, vegetables and a generous portion of College Inn® make this recipe simple and nutritious.

If you haven’t tried using your Instant Pot yet, this is an easy recipe to test it out.  Everything gets added to the pot at the same time.  The lid is sealed and the cook time set, then you can work on other things – maybe fix a big salad and some cornbread – while the soup cooks.

Once the timer goes off, the soup is ready to serve.  It doesn’t get any easier than this.  You don’t even need to soak the beans before cooking.

Want more delicious instant pot dinners? Sign up to download the FREE menu and color-coded grocery list so you can enjoy one of these great instant pot meals tonight.

Here’s what you’ll need to make Instant Pot Ham and Bean Soup:

Do be sure to rinse and pick through the Great Northern beans before adding them to the pot. Dried beans often of small stones or other debris that needs removed before cooking.

There’s just a small amount of chopping for this recipe, but it shouldn’t take more than 10 minutes and probably less than that.

If you decide to try it, share your results using #CollegeInnBroth!

This is truly a recipe that anyone can make!

Instant Pot Ham and Bean Soup

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

Ingredients
  • 1 pound dried great northern beans
  • 1 onion, diced
  • 2-3 garlic cloves, crushed
  • 2 stalks celery, chopped
  • 4-5 small carrots or 2-3 large, chopped
  • 1 pound ham cubes
  • 6 cups or 48 oz. College Inn® Chicken Broth
  • 1 tsp. kosher salt
Instructions
  1. Rinse and pick through the dried beans to remove any small rocks or debris
  2. Place rinsed beans, onion, garlic, celery, carrots and ham in Instant Pot.
  3. Pour College Inn® Chicken Broth over all the ingredients in the pot. Stir in the salt.
  4. Seal lid and set cook time for 35 minutes.
  5. Do a quick pressure release.
  6. Serve in bowls.

EasyRecipe

 

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Chicken Pot Pie Soup with Pie Crust Croutons

This is a sponsored conversation written by me on behalf of College Inn®. The opinions and text are all mine.

I have to tell you a little story.  I’ve been working so hard on my cookbook and have created so many recipes that I really wondered if I’d ever be able to create another one.

What if I’d poured everything I had into that book and there was nothing left to work with?

I turned the manuscript in to my editor and then planned to take a big break.  That’s not how things went though, because the next weekend I wanted to create a Chicken Pot Pie Soup recipe and partnered with College Inn broth to do so.

This Chicken Pot Pie Soup is a comfort in many ways.  For me, it’s great to know that I’m still able to be creative in the kitchen, even after the intense cookbook work.

This soup has all the warm, hearty ingredients you expect in a chicken soup, especially as the weather cools down.  It starts with a great chicken broth and I like to use College Inn – It’s got a savory taste that helps elevate any dish to make it delicious. Then the soup is topped with Pie Crust Croutons.

Chicken Pot Pie Soup + Pie Crust Croutons is amazing!  It’s the perfect comfort food.

Here’s what you’ll need to make a big pot for your family (and you will want to get to your kitchen as soon as you can to stir up a batch!).

[Read more…]

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Cheesy Corn and Potato Chowder with Bacon

Cheesy Corn Chowder with Bacon

This recipe came about by accident, but it was a happy accident.  I intended to make potato soup for dinner, but the bag of potatoes that I thought was mostly full was only about half way full.  I knew I needed to add something to the potatoes or we wouldn’t have enough soup.

Adding corn, cheese and bacon seemed like a good solution.  We loved the result!

I didn’t take an ingredient photo, but these are all very common ingredients.  The homemade soup is quick to make and perfect for a winter (or cool, spring) day.

Cheesy Corn and Potato Chowder with Bacon

Serves: 6-8 servings

Ingredients
  • 2 cups diced potatoes
  • 32 oz chicken broth
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 cups milk, warmed
  • 1 cup shredded cheddar cheese
  • 2 cups frozen corn
  • 1 can cream corn
  • salt and pepper to taste
  • 1 lb. bacon, cooked and crumbled
Instructions
  1. Cook potatoes in chicken broth in a large pot till potatoes are tender.
  2. Meanwhile, in a large skillet melt the butter.
  3. Stir flour into butter and cook for 1 minute.
  4. Whisk milk into the skillet till smooth.
  5. Continue heating over medium heat till sauce begins to bubble and thicken.
  6. Remove sauce from heat and stir in cheese.
  7. Once potatoes are tender, add frozen and creamed corn to the soup pot.
  8. Stir in the cheese sauce.
  9. Season with salt and pepper.
  10. Heat over medium heat till soup is hot, being careful not to let it boil.
  11. Serve in bowls, topped with crumbled bacon.

 

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Making do with what you’ve got – Humble Chicken Soup

Humble Chicken Soup

Twenty seven years ago, Jim and I were newlyweds.  We were also broke.  We lived in a suburb of Philadelphia in an apartment that cost 40% of our income.  Our place was on the top floor of a building that had been abandoned so long, the people in the neighborhood didn’t think anyone lived there at all.

We were both students – Jim was working on his MBA and I was finishing my bachelor’s degree.  Our budget for groceries was only $25 a week.  That didn’t go far.  If I had known how to cook, I probably could have stretched things a bit further, but I was still learning.

A few weeks after Thanksgiving that year, we were moving into finals week and our money had run out.  The cupboard was bare.  But Jim’s parents came to visit and they brought a bag of potatoes and a 3 lb. Country Crock container filled with frozen, leftover turkey.  There may have been other things (probably corn, chicken broth and carrots), but that’s what I remember most.  The bag of potatoes seemed so large that I wasn’t sure how we’d ever use it all.

It turned out that we lived on those ingredients for about two weeks.  I would  chip off some of the turkey from that brown, plastic tub and add it to boiling broth along with potatoes, carrots, onion and a can of corn.  A small pone of cornbread baked in our smallest iron skillet went along with the soup on most nights.

Lunch.  Dinner.  Dinner.  Lunch.  We ate that soup for just about every meal because we didn’t have any money to buy different ingredients.  We got a little tired of it, but at the same time, it was hot and good and nourishing.  It’s one of our fondest early marriage memories.

Recently, I made the soup for our dinner.  I told the kids the story.  And when Jim got home from work I asked if he recognized the recipe.  It took him a few minutes, but he remembered.

There’s not much of a recipe to share here.  Add peeled potatoes, carrots and onion to a pot of broth.  Boil it until the potatoes are tender.  Add leftover turkey or chicken and a can of corn. Season with salt and pepper.

Share a bowl with people you love.  And count your blessings.

Do you have a meal that reminds you of a lean time, that turned out to be full of goodness?

 

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9 Mouth Watering Chili Recipes

chili

There is nothing like a bowl of Chili to warm a person up on a cold day. It’s just the right amount of hearty and just the right amount of spice to be so satisfying! The great thing about Chili is there are lots of different ways you can add flare to ordinary meat and beans that really kick it up to a new level. Whether you are craving the classic diner chili or something that tastes like fall in a bowl, there’s always something to please. One of my favorite chilis is a nice bowl of White Chicken Chili. But I’m always up for pumpkin black bean chili and corn bread. I love using chili to add to another meal too.  Some of my favorites are chili hot dogs and chili topped mac and cheese.

Now that it feels like every day it gets a little bit cooler, I’m looking forward to making some of my favorite chili recipes again. And that inspired me to pull them all together in one place so that you can try them out too!

  1. White Chicken Chili
  2. Pineapple Chili
  3. Slow Cooker White Chicken Chili
  4. Cheater Chili
  5. Black Bean Butternut Squash Chili
  6. Pumpkin Black Bean Chili
  7. Velma’s Chili
  8. Mel’s Diner Chili
  9. Chili Topped Mac and Cheese

Since cornbread is the perfect companion to chili, I’ve got a round up of cornbread recipes coming next week!

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Rustic Irish Potato and Cabbage Soup – for the slow cooker or stove top

Rustic Irish Potato and Cabbage Soup - easy and hearty

 

March came in like a lion.  For the second time this winter, we had double digit snowfall.  Since we haven’t had that much snow in 17 years, it was pretty surprising to see it twice in one season.

Needless to say, we are ready for spring to show up!

But first, there’s March.  Where we begin to crave green things and vegetables and sunshine.

This soup is definitely a winter soup, but it’s perfect for March.  It’s full of veggies.  It’s hot and hearty and perfect for refueling after an hour or two of shoveling snow.

I seasoned the soup with McCormick Bay Leaves and Thyme.  The soup comes together quickly, but the flavor is full and round and tastes like you’ve spent all day.

Part of the reason it’s easy to put together is that I chose to leave the peels on the potatoes.  That gives the soup a rustic quality and makes the prep work easier too.

 

Here’s what you’ll need:   [Read more…]

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Quick White Chicken Chili

Quick White Chicken Chili

 

The other night I really wanted to have White Chicken Chili for dinner.  The problem was that my recipe for White Chicken Chili is a slow cooker recipe.

And it was already 5:30 when I decided we really needed hearty, hot bowls of this soup.

Thankfully, it’s possible to turn a slow cooker recipe into a stove-top recipe with a few quick changes.

In this case, I used rotisserie chicken I had in the freezer.  I also used canned beans, instead of dry, making adjustments in the amount of liquid the recipe called for.

This recipe was on the table in under 30 minutes.

Here’s what you’ll need:   [Read more…]

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Slow Cooker Black Bean Soup

Slow Cooker Black Bean Soup from scratch

 

I’ve been wanting to make Black Bean Soup forever.  I knew I wanted to make it in the slow cooker too.

So I went on a recipe search and found this Cuban Black Bean Soup from the Kitchn.  The recipe was a great excuse to use the ham bone I’d frozen from Christmas.

My recipe search also yielded Pioneer Woman’s Black Bean Soup.  Hers doesn’t use a ham bone.  And it has no vinegar, like the other recipe does.  But she did add some cumin and chili powder.

And neither recipe was for the slow cooker.  Black beans cooked on top of the stove become creamy and smooth.  In the slow cooker, this texture has to be forced a bit by pureeing some of the soup in a blender.

I ended up combining the two recipes I found, with my own thoughts on making it work for the slow cooker.  The result was wonderful.  It was even better the next day.

Here’s what you’ll need:   [Read more…]

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Cheesy Smoked Sausage Chowder

Cheesy Smoked Sausage Chowder

 

If you like a hearty, hot soup for dinner in the winter, this one’s for you.

It’s thick and cheesy.  Full of smoked sausage, potatoes, carrots, celery and onions.

I adapted the recipe from Cheesy Hamburger Soup.  I used smoked sausage instead of hamburger.  And shredded cheddar instead of Velveeta.

Serve this soup with crusty bread and a big, green salad.

Here’s what you’ll need to make it:   [Read more…]

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Slow Cooker Chicken Minestrone Soup

Chicken Minestrone in the Slow Cooker

 

This soup is made for January.  It’s loaded with vegetables, chicken and beans.  It’s made from scratch.  And it cooks entirely in the slow cooker.  No pre-cooking meat required.

In fact, it fits in great with our Slow Cooker Soup Series from last year.

For a simple, complete meal add in cornbread or biscuits.  Or try these Rosemary Goat Cheese Muffins.

Here’s what you’ll need for the soup.   [Read more…]

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