Mom's Best Ham and Bean Soup
This navy bean soup recipe has a long list of ingredients, but it's so good! My mother made the best ham and bean soup, and my recipe is as close to hers as I can remember. My own family and friends love this soup. My hubby insists this soup alone would be worth another proposal!
dry navy beans
1
cup
water, divided, plus more as needed for beans
8
cups
large meaty smoked ham bone
1
chopped fresh parsley
6
tablespoons
dried minced onion flakes
3
tablespoons
minced fresh garlic
1
tablespoon
whole bay leaves
2
dried thyme leaves
½
teaspoon
dry mustard powder
½
teaspoon
chili powder
½
teaspoon
paprika
½
teaspoon
tomato purée
1
(28 ounce) can
sliced celery
1
cup
ketchup
½
cup
chicken soup base
3
tablespoons
molasses
3
tablespoons
olive oil
1
tablespoon
brown sugar
1
tablespoon
cracked black pepper, or to taste
¼
teaspoon
uncooked small shell pasta
½
cup
 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
  Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
  When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.
