This is just a simple pressure cooker soup recipe. A pressure cooker allows you to cook dried legumes without pre-soaking them. All you need to do is rinse them. I use a mini pressure cooker that allows you to do single serving meals. I used a sliced organic ham from Aldi, although you can use chunks of ham if you like. For a plant-based version, omit the ham and use vegetable stock.

Navy Bean and Cabbage Soup

• Ingredients
• 1/2 cup dried navy beans.
• 3 cups of broth or stock(vegetable or chicken)
• 1 TBS tomato paste
• 1 cup shredded cabbage
• 1/2 onion, diced
• 1 carrot, peeled and diced
• 3 slices of organic deli ham, cut into squares
• 2 tsp almond or avocado oil
• Salt, to taste
• All-purpose seasoning, to taste

Procedure:

Rinse the navy beans, then place them with three cups of broth or stock and tomato paste into a pressure cooker. Cook on high pressure for 35 minutes. Release steam, season the broth to taste. Brown the carrot in oil in a skillet. Add the onions and ham and brown. Place the onion, carrot, ham, and cabbage in the pressure cooker with the beans. Cook on high pressure for another 20 minutes. Release steam. If the beans and vegetables are still not fully cooked, it's okay to pressure cook them some more.