Navy Bean Soup

Bean soup is one of Bill's favorites. This is simple to make and makes a great dinner on a cold winter day.

NAVY BEAN SOUP

(serves 8)

Ingredients:

*6 cups water

*1 (16 ounce) bag dried navy beans

*6 cups chicken stock

*2 stalks celery, chopped

*2 medium carrots, chopped

*1 onion, chopped

*1 clove garlic, minced

*1 large meat ham bone (omit if vegetarian)

*1/2 teaspoon chicken granules

*1 tablespoon worcestershire sauce

*1 tablespoon dried parsley

*2 teaspoons garlic powder

*1/2 teaspoon salt (optional)

*1/2 teaspoon liquid smoke (optional)

*1 bay leaf

*1 teaspoon black pepper

Directions:

~Combine 6 cups water and beans in large bowl.

~Soak overnight.

~Drain.

~In a crock-pot, combine chicken stock, navy beans, onion, celery, garlic, ham bone, chicken granules, worcestershire sauce, parsley, garlic, liquid smoke and bay leaf.

~Cover and cook on high for 6-8 hours, or until beans are tender.

*If you haven't soaked the beans the night before, put them in a pot of water and bring to a boil. Turn off heat and let soak for 1 hour. Drain the water and follow the recipe as directed.

Instant Pot Directions:
~Rinse beans and rove any that are discolored, broken or floating.
~Set instant pot to sauté and add 2 tablespoons butter.
~Once the butter has melted add carrots and celery. and sauté for 2 minutes.
~Add a little  of the chicken stock to deglaze the pan.
~Add the remaining ingredients and stir well.
~Turn off the sauté mode and put on pressure cook mode.
~Pressure cook for 40 minutes.
~Do a natural release for about 20 minutes. It the pin hasn't dropped in 20 minutes then do a quick release.