An Instant Pot Soup
Have you cooked anything new in your Instant Pot lately? My latest was a hearty, homemade bowl of navy bean soup.
I discovered this Capital Hill Bean Soup recipe while hunting through one of my many Southern Living magazines. Right from this pile.
SL Mag is one of my favorites! Even as a child I looked forward to every new issue coming in the mail. I’d then spend hours peering through it reading about cooking, decorating, and visiting interesting Southern places. I still do!
While thumbing through last January’s edition I spied this soup recipe. The article, Old Family Favorites, was compiled from their Southern Living recipe archives. (Wouldn’t it be an adventure to hunt through those?)
This Capitol Hill Bean Soup was submitted by Lois Wilson of Ackerly, TX back in October 1980. You can see the recipe and its interesting history here at https://www.southernliving.com/recipes/capitol-hill-bean-soup-recipe.
After studying the soup’s instructions I decided this recipe could easily be Insta-pot-ized. That is, make the necessary adjustments for cooking in the Instant Pot pressure cooker. I did and it turned out so good I just have to tell you about it.
This soup calls for 3 cups of chopped onion and 3 cups of chopped celery. Don’t you think that’s a lot? I did too, but the results are a surprisingly creamy bowl of soup without an overpowering oniony or celery taste.
Another unusual ingredient is a peeled and mashed baked potato. I know! – Who knew? It’s a genius way to thicken the broth. Ms. Lois sure knew what she was talkin’ ’bout!
Now about cooking dry beans in the Instant Pot. I find that soaking the beans about eight hours before cooking always brings about the quickest and best results. It doesn’t matter what kind of dry bean or which recipe I’m using. There are those who like to pre-cook them for a jump start, but I like planning ahead and this way has always resulted in a creamy pot of beans.
FYI, I did try cooking the pound of navy beans without a soak and it ended up needing 45 minutes of high-pressure cooking instead of 20 minutes. It still made a good pot of soup and you can prepare it either way to suit your preference. The planning ahead and faster cook time works best for me.
Another flavorful ingredient for the soup is ham. I used my leftover frozen ham-bone from Christmas the first time. The next few times I used a pound of Tasso (a spicy, smoked Cajun ham) straight from the freezer. That’s the beauty of the Instant Pot, no need to defrost the ingredients when cooking under pressure.
The recipe also calls for garlic, salt, pepper, and water. I reduced the amount of pepper since I was using a well-seasoned meat and the amount of water from 2-1/2 quarts to 1-1/2 quarts because less water is needed with the pressure cooker.
Insta-pot-izing a recipe is lots of fun, especially when the dishes come out as delicious as this one, but if they don’t it usually makes for a good, laughable story. You probably have a few of those yourself.
Hey, If you don’t have an Instant Pot or pressure cooker don’t let that stop you. Just check out the recipe in your January issue of Southern Living Magazine or right here at https://www.southernliving.com/recipes/capitol-hill-bean-soup-recipe for stove-top instructions.
With a few more weeks left of winter, this soup will surely fill and warm the tummy. I hope you give it a try and be sure to let me know how it turns out. I enjoy hearing from you!
“A real Christian is a person who can give his pet parrot to the town gossip.” Billy Graham