Ingredients
Scale
- 2 tablespoons olive oil or vegetable oil
- 1 yellow onion, diced
- 16 ounces cubed ham
- 1 tablespoon garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups carrots, diced
- 2 cups celery, diced
- 1 bell pepper, diced
- 2 cans (15 ounces each) white cannellini beans, drained and rinsed
- 3 bay leaves
- 4 cups vegetable stock or chicken broth
- 2-3 cups water
- chopped parsley for garnish
- bacon crumbs
Instructions
- Set the Instant Pot to Saute. Once hot, add the oil and let it heat.
- Add the diced onion and cook for 1 minute, stirring frequently.
- Add the cubed ham and brown it for 2-3 minutes, stirring occasionally.
- Add all remaining ingredients, except for the parsley.
- Pour in the broth and water. Adjust the water for desired soup thickness, ensuring not to exceed the maximum line of the pot. Stir to combine.
- Cover the pot and secure the lid, setting the valve to Sealed. Switch to Manual and set the timer for 5 minutes on High Pressure (or 4 minutes for crunchier vegetables).
- Once cooking is complete, quickly release the pressure by turning the valve to Vent. Then, switch off the Instant Pot.
- Carefully remove the lid, discard the bay leaves, and stir the soup.
- Serve hot, garnished with parsley and bacon crumbs.
Notes
Feel free to customize the vegetables to your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For an even richer flavor, sauté the ham for an extra minute.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.