Navy Bean Soup
6 cups water
1 (16-ounce) package white beans
1 boneless, fully cooked lean ham steak (about 2 cups)
3 carrots (or 10 baby carrots), finely chopped
1 medium onion, finely chopped
½ teaspoon celery seed
1/4 teaspoon crushed red pepper
1/8 teaspoon fresh-ground four-peppercorn seasoning
Slow Cooker Directions:
Rinse and sort beans. Soak for 12 hours.
Place all ingredients in slow cooker on HIGH for 8 - 10 hours, or until beans are tender. If desired, puree a portion of the soup.
Pressure Cooker Directions:
Increase water to 8 cups. Combine water, beans, and ham steak in pressure cooker, and cook on HIGH pressure for 40 minutes.
Meanwhile, microwave carrots, onions, celery, red pepper, and pepper for about 6 minutes, stirring once, or until onions and carrots are tender. Add onion mixture to pressure cooker after releasing pressure.