Step 1

Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.

Step 2

Note: If using beans from a soup mix, discard seasoning packet.

Step 3

Add broth, beans, ham, onion, carrots, celery, garlic and bay leaf to soup pot. Stir and bring to a simmer on medium high heat.

Step 4

Turn heat down to low, cover, and continue to simmer for at least two hours or until beans are tender.

Step 5

Note: if you are choosing not to soak beans, increase cook time to at least 4 hours for best results.

Step 6

Remove the bay leaf and season with salt and pepper to taste.

Step 7

Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.

Step 8

Note: If using beans from a soup mix, discard seasoning packet.

Step 9

Add broth, beans, ham, onion, carrots, celery, garlic and bay leaf to soup inner pot. Stir and cover. Set to high and cook for 4 -6 hours or low and cook for 8- 10 hours, until beans are tender.

Step 10

Remove the bay leaf and season with salt and pepper to taste.

Step 11

Rinse beans, then add to a large pot and cover with water and soak overnight in the refrigerator (about 8 hours). Drain water and rinse once more.

Step 12

Note: If using beans from a soup mix, discard seasoning packet.

Step 13

Add broth, beans, ham, onion, carrots, celery, garlic and bay leaf to soup inner pot. Stir, cover, and set to sealing. Cook on manual (high pressure) for 25 minutes, then allow a 15 minute natural pressure release.

Step 14

Note: if you are choosing not to soak beans, increase cook time to 45 minutes.

Step 15

Release remaining pressure carefully, pausing if it sputters.

Step 16

Remove the bay leaf and season with salt and pepper to taste.