Description
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A healthy and quick soup recipe that’s full of bright flavor thanks to crushed tomatoes and fresh lemon juice. A perfect way to use up leftover ham.
Ingredients
Scale
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can kidney beans
- 1 (28 oz) can crushed tomatoes
- 1 medium yellow onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 Tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Juice from one large lemon
- 4 cups water
- 2-3 cups cubed ham
Instructions
- Add all ingredients to Instant Pot. Cover and make sure the valve is on “sealing.” Press manual and set the timer to 10 minutes.
- Once the timer beeps let the pressure come down naturally for at least 15 minutes. Carefully release the rest of the pressure and open the pot. Discard the bay leaf.
- Season to taste with additional seasonings, if needed. Ladle into bowls and serve. Store leftovers in an airtight container for up to a week. You can also freeze this soup in individual containers for a healthy and easy lunch.
Notes
I used my Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker for this recipe.
Click here for the slow cooker version of this recipe.
- Category: Soups
- Method: Instant Pot
Nutrition
- Calories: 429
- Sugar: 9.8
- Fat: 3.3 g
- Fiber: 20.4
- Protein: 37.9 g
- Cholesterol: 40 g