Recipes and Cooking Pressure Cooker Ham and Mixed Bean Soup 4.5 (2) This comforting soup was made for a chilly winter night. Use your pressure cooker to make it fast, then freeze the rest for later! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Cook Time: 40 mins Total Time: 1 hrs 15 mins Servings: 6 Yield: 12 to 14 cups Jump to Nutrition Facts Ingredients 1 cup mixed dried beans, such as kidney, pinto, cannellini, navy, and/or Great Northern 1 ½ pound cooked smoked pork hocks or meaty ham bones 1 tablespoon olive oil (pressure cooker only) 3 cup water 1 14.5 ounce can reduced-sodium chicken broth 1 ½ cup sliced celery 1 ½ cup sliced carrots 1 ½ cup sliced leeks 2 tablespoon snipped fresh rosemary or 2 1/2 tsp. dried rosemary, crushed 1 bay leaf ¼ teaspoon black pepper 3 cup torn kale Salt Directions Rinse beans; drain. In a 6-qt. electric cooker use the sauté setting to cook pork hocks in oil until browned. For stove-top cooker, cook hocks directly in the pot. Add beans and next nine ingredients (through pepper), increasing water to 5 cups. Lock lid in place. Set electric cooker on high pressure to cook 40 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 40 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove pork hocks and cool slightly. Remove and discard bay leaf. If desired, mash beans slightly. When hocks are cool enough to handle, cut meat off bones and chop; discard bones. Stir meat and kale into soup. Set electric cooker on sauté setting or place stove-top cooker over medium heat; cook just until wilted. Season to taste. Season to taste with salt and additional pepper. To Freeze: Prepare as directed except do not add the kale. Cool soup and transfer to freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator. Stir in kale and reheat. Rate it Print Nutrition Facts (per serving) 275 Calories 11g Fat 29g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 275 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 35mg 12% Sodium 675mg 29% Total Carbohydrate 29g 11% Total Sugars 4g Protein 18g Vitamin C 47.3mg 237% Calcium 139mg 11% Iron 4.2mg 23% Potassium 864mg 18% Folate, total 200mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.