This is a hearty, delicious soup using your leftover ham bone. The spices are absolutely perfect. It doesn’t need a thing!! You are going to love this soup! If you don’t have a leftover ham bone, use 2-1/2 cups cubed ham.
1 ham bone
20 oz bag of 15 bean soup (washed & picked thru for bad beans)
If you don’t have a ham bone use 2-1/2 cups cubed ham
1 large chopped onion
5 chopped carrots
3 stalks celery, chopped
14.5 oz can diced tomatoes with juice
12 oz can of tomato sauce or vegetable juice
4 cups chicken or vegetable broth
1 cup water
2 tblsp. worcestershire sauce
2 tblsp Dijon mustard
1 tblsp. chili powder
3 large bay leaves or 1/2 tsp. old bay seasoning
1 tsp. ground black pepper
1 tblsp. dried parsley
3 tblsp. lemon juice (fresh or concentrated)
Add a tblsp. of oil to the pot for each cup of dried beans
Throw everything into a pressure cooker. Pressure 38 to 40 minutes on high. Let the pressure release naturally for 15 minutes then give a quick release. Ready to serve & enjoy!!! If some of the beans are still not fully cooked, do NOT pressure again. Lay the lid on top of the pc and let it simmer about 15 minutes. All the beans should be tender by then.
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