I have added different pictures of different batches with this soup, the bases are the same but the meats are not all the same.
1 8 oz bag of navy beans pre soaked with the 1 hr fast soak method (see below for Dry Beans).
1 Onion chopped.
4 cloves of Garlic minced.
2 ribs celery chopped.
1 carrot chopped.
1 tsp Italian season.
6 cups of Liquid for SOAKED Beans. OR 7 for DRY BEANS. You can use 2 Tbsp Costco’s Better than Bullion Chicken with water (OR you can use all canned/boxed Chicken Broth or even add a 2 cups of Pork and 4 c chicken broth from making Pulled Pork.).
1 bay leaf
A few shakes of pepper (now would be the time to add red pepper flakes if you like it spicy).
1 can Stewed tomatoes chopped
1 Ham-hock or 1 c chopped ham, (sometimes I use Andouille Sausage for a different smokey flavor and some kick)
If using SOAKED beans, Drain Beans first, then add them to the Pot and add the 6 cups liquid mentioned above to the Instant Pot, then toss everything else in the pot. Putt the lid on hit the Soup Button (do QR ).
OR for DRY Beans, sort and rinse, then add them to the pot add 7 cups liquid mentioned above, then everything else.. Press Beans 35 min and then allow a 15 min NPR.
To Switch it up to Minestrone,
****for Minestroni soup, to the ingredients
above add All Except the Macaroni.
1/4 tsp Salt.
1/4 tsp Pepper.
1/2 pkg frozen Spinach
1 cut up Summer Squash.
4-6 oz macaroni noodles.
1 1/2 c Chicken Broth.
1 lb chuck roast cut up into small chunks (cook before adding).
Add all except for the Macaroni Noodles
Cook as stated above.
After the soup is done, turn the pot, off and add the macaroni and turn it back on to Sauté, and cook until the macaroni is done.
Note* if you want to hurry the process you can cook the Mac separately in your Mini3 IP or sauce pan, and add it when the soup is done.
