Bean Soup {Slow Cooker, Stovetop or Instant Pot}

STOVETOP:

1. Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
2. Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion and garlic until starting to soften, about 8 to 10 minutes. Stir in drained beans, broth, ham, salt, tomatoes, and bay leaves. Bring to a boil; cover; reduce heat to low, and simmer (covered) for 2 - 2 ½ hours (or until beans and vegetables are tender). Remove bay leaves; serve.

SLOW COOKER:

1. Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
2. Transfer soaked beans to slow cooker insert.
3. Heat olive oil in a large stock pot or Dutch oven over medium-high heat until oil shimmers. Sauté carrots, celery, onion and garlic until starting to soften, about 8 to 10 minutes. Transfer vegetables to the slow cooker.
4. Stir in broth, ham, salt, tomatoes, and bay leaves. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, or until beans and vegetables are tender. Remove bay leaves; serve.

INSTANT POT:

1. Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans. Set aside.
2. Turn the Instant Pot to “Sauté” function. Add oil and heat until oil shimmers. Sauté carrots, celery, onion and garlic until starting to soften. Turn off the pot.
3. Add soaked beans, broth, ham, salt, diced tomatoes, and bay leaves. Cover with the lid and seal to lock. Press the manual pressure cook button and set the timer to 20 minutes.
4. Let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid; remove bay leaves; serve!