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Navy
Bean Soup (pressure cooker)
1 16 oz pkg of Dried Navy Beans
62 oz of fat free chicken broth
½ tsp celery salt
1 or 2 bay leaves
2 large potatoes (diced to ½ inch )
8 oz diced or cubed ham
1 small onion
pepper to taste
1 stick margarine
8 tbsp flour (cook and add to beans at end to thicken)
Cover beans with water and
bring to pressure cooker up to heat, Remove from heat and let stand
2 hours, Pour off water and add all ingredients except flour
mixture,
Bring pressure cooker up to pressure again and cook 15 minutes, Remove
from heat and let stand 5 minutes then cool pot with running water to release
lid, Add flour water mixture and thicken to desired texture … remove bay
leaves and serve hot
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