A comforting and flavorful soup made with navy beans, ham, and fresh vegetables, perfect for a cozy meal.
Rinse the dried navy beans under cold water and place them in a large bowl.
Rinsing the beans removes any dust or debris, ensuring a clean base for your soup.
Cover the beans with water and let them soak overnight.
Soaking the beans overnight reduces cooking time and improves their texture.
Drain the soaked beans and discard the soaking water.
Discarding the soaking water helps reduce any potential bitterness from the beans.
Place the beans, smoked ham shank, chopped onion, sliced carrots, diced celery, chopped green bell pepper, crushed tomatoes, minced garlic, salt, and water into the pressure cooker.
Layer the ingredients evenly to ensure even cooking and flavor distribution.
Secure the lid on the pressure cooker and set it to cook at high pressure for 30 minutes.
Ensure the pressure cooker is properly sealed to maintain the correct cooking pressure.
Allow the pressure to release naturally before opening the lid.
Natural pressure release helps retain the soup's flavors and prevents splattering.
Remove the ham shank, shred the meat, and return it to the soup.
Shredding the ham allows it to distribute evenly throughout the soup for consistent flavor.
Stir the soup, taste, and adjust the seasoning if needed.
Taste the soup before adding more salt, as the ham may already provide enough seasoning.
Serve the soup hot, garnished with fresh parsley if desired.
Serving the soup with crusty bread enhances the meal's comfort and satisfaction.
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