Ham, Bean & Barley Soup

  • 10 oz. dry white navy beans
  • 1 ham bone
  • 4 cups chicken broth
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • ⅔ cup pearled barley
  • 1 green pepper, cored and diced
  • 4 celery stalks, diced (or ⅔ cup celeriac puree)
  • ⅓ cup butternut squash or pumpkin puree
  • 1 onion, diced
  • ½ tsp. black pepper
  • 1 tsp. Italian seasoning
  • 2-3 cups diced ham meat
  • ½ c. frozen peas

Add all of the ingredients except the diced ham and peas to the Instant Pot and set it to manual mode on high pressure for 1 hour.

When the cycle is complete (after the pressure is naturally released and it is safe to open the lid), remove the ham bone and add the diced ham and frozen peas. Taste and season with salt and additional black pepper, if needed. This soup will thicken nicely as it cools!

  • Yields: 6-8 servings
  • Preparation Time: 90 minutes
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