White bean and ham soup

(Last modified: 20220810.1551: )

Version #1

1. Soak about 1C black, 1C great northern, and ⅛C garbanzo for 12 hours [ I didn't measure; Next time add some more beans ]
2. Rinse beans
3. Add to a large pressure cooker:
   • Enough water to cover, plus 5" or so (I forgot to measure the water)
   • 2 ounces of salt pork or finely chopped ham (from a real ham chunk, not deli slices)
   • 1t? turmeric
   • 2 carrots, finely chopped
   • 2 onions, chopped
   • some green onion, chopped
   • 1t garlic powder
   • 1t herbes de provence
   • 1T chili powder
   • 1 stalk celery, finely chopped
   • dash of mint flakes, ¼t ?
   • lots of freshly ground black pepper
4. Steam for 7 minutes, natural release
5. Add the following:
   • 5-6 ounces mushrooms, chopped
   • ¾t honey or molasses
   • 2T nutrional yeast
   • ½ or 1 leek, chopped
   • ½ red bell pepper, chopped
   • Approximately ½ quart of pork or chicken stock (juice left over and frozen from cooking pork or chicken, not the commericial cubes or packaged liquids)
   • Cashew cream made by blending the following:
     • ¾C cashew nuts, whole, uncooked, unsalted
     • 4 ounces almond milk
   • 1 10 ounce can of diced tomatoes & green chilis
   • Some left over beer or white wine (about 1C, I think)
   • Next time: add some fresh tomatoes, chopped
6. Simmer on low for at least two hours, stirring every 20 minutes

Version #2

1. Add the following ingredients to a large pressure cooker:
   • 9-¼ ounces ham (this is probably way too much)
   • 10 - 15 cups (?) water (forgot to measure)
   • ½t freshly ground pepper
   • 1-½ medium onions, chopped and sauted in butter until soft
   • 1 leek, chopped
   • 2 medium carrots, chopped
   • ½ red bell pepper, chopped
   • ¼ stalk celery, chopped
   • 1t pepper sauce
   • ½ turmeric powder
   • 2 small hot peppers, whole
   • ½t; cumin seed, ground
   • 4 pork juice cubes (frozen pork broth in ice cube tray)
   • 3-4 cloves garlic, crushed
   • 2t tomato paste
   • 1C red wine
   • 2 cups (dried) white beans, like great northern, soaked overnight
2. Pressure cook on high for 7 minutes; natural release
3. Add to soup and simmer for five minutes:
   • 4 large baby bella mushrooms, chopped
   • 2T nutirional yeast