This hearty bean soup is a comforting dish that can be easily prepared in a slow cooker or Instant Pot. Packed with vegetables and flavorful spices, it's a perfect meal for chilly days.
Ingredients: 1 lb dried beans any variety, such as black beans, navy beans, or kidney beans. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 cloves garlic, minced. 1 ham hock or 4 slices bacon optional. 6 cups vegetable or chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf. Salt and pepper to taste.
Instructions: For Slow Cooker: Rinse the dried beans and place them in the slow cooker. Add chopped onion, carrots, celery, and minced garlic. If using, add ham hock or bacon slices. Pour in the broth and add dried thyme, oregano, bay leaf, salt, and pepper. Stir well, cover, and cook on low for 6-8 hours or until beans are tender. Remove the ham hock or bacon slices, shred the meat, and return it to the soup if desired. Adjust seasoning if necessary and serve hot. For Instant Pot: Rinse the dried beans and place them in the Instant Pot. Add chopped onion, carrots, celery, and minced garlic. If using, add ham hock or bacon slices. Pour in the broth and add dried thyme, oregano, bay leaf, salt, and pepper. Secure the lid and set the Instant Pot to manual high pressure for 30 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Remove the ham hock or bacon slices, shred the meat, and return it to the soup if desired. Adjust seasoning if necessary and serve hot.
Prep Time: 15 minutes
Cook Time: 360 Slow Cooker, 40 Instant Pot
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