In today’s video Jill shows you how to cook 13 Bean Soup. It’s a versatile soup. You can reduce the ingredients if you want to make a smaller pot. But, make the whole pot and freeze some of it for future use. It freezes beautifully!

Recipe – 13 Bean Soup with Smoked Pork
1 pound 13 bean soup combination (not with spice packet, just the beans)
1 onion diced
3 cloves garlic minced
3-4 carrots, sliced
3 ribs celery, chopped
2-3 bay leaves
1 small can chopped jalapeno peppers, drained and rinsed
Salt & Pepper to taste. (Suggestion: add salt at serving time)
Approximately 2 cups chopped meat. I used pre-cooked smoked pork shank. You could use chicken, sausage, or leave meat out completely.
7 1/2 cups vegetable broth, chicken stock, or water. (I would not suggest beef stock)
NOTE: I added half of the meat to the pot at cooking time, then added the remainder after the soup was done cooking.

Instructions:
Sort and rinse beans. Soaking is not necessary.

Add all ingredients, including broth, to your instant pot/pressure cooker.
Close the lid, making sure the pot lid is in the “sealed” position.

Turn the pot onto “Manual” setting, and set the time for 50 minutes.

Once cooked, use Natural Release to release pressure from the pot.
Before serving, add the remaining two cups of meat. Cook for addition 10-15 minutes to heat up meat. Serve!
The soup will thicken once cooled. If needed you can add a little water when reheating.


NOTES: You can use a slow cooker or cook on stove top.
Just add all of the ingredients to the stovetop pot or slow cooker

SLOW COOKER: Cook on low setting for approximately six hours or until beans are tender.
STOVETOP: Bring to a boil, reduce heat. Partially cover with lid, and cook for approximately two hours or until beans are tender. Stir occasionally.


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