Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pressure Cooker Green Bean And Ham Soup
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- #42570
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 cups fresh green beans, cut into 1-inch pieces
3 cups potatoes, peeled and cut into 1-inch pieces
2 cups ham, cooked and cubed
1 cup chopped onion
4 cups water
1 tablespoon oil
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup milk, half and half or light cream
directions
Place beans, potatoes, ham, onion, water, and oil in pressure cooker. Lock lid into place. Set to cook on high pressure for 5 minutes.
Use the quick release method to release the steam.
While the steam is releasing, combine the flour, salt, pepper, and milk until smooth.
When able to, remove the lid carefully from the pressure cooker. Set the pressure cooker to saute or simmer. Stir in the milk mixture and cook, stirring, until thickened and bubbly. Let cook for one more minute then turn off the pressure cooker and serve the soup hot.
nutrition data
Nutritional data has not been calculated yet.
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