Press the “saute” button on the Instant Pot, and add the oil, carrot, onion, garlic, tomato to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
Dump the remaining ingredients in the Instant Pot and close the lid. Lock the lid, move the valve to sealing and cook on Manual for 15 minutes.
When the ham and bean soup is done, and you hear the beep sound, click the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out.
Open lid and serve warm.
Slow Cooker Instructions
Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).
Serve soup warm.
Stove Top Instructions
Add cold water to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.
Add sliced carrot, tomato, onion, garlic, ham, and drizzle about 1 Tbsp extra virgin olive oil. Season with salt, pepper, paprika, crushed mint, thyme. Reduce heat to medium-low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
Serve soup while it's warm.
Quick Soak - Place the beans in large saucepan with about 7 cups water. Bring to rapid boil on medium high heat, and boil for 5 minutes. Remove from heat, cover and let stand for 1 hour. Drain soak water and rinse beans. Overnight Soak - Place beans in large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse. *Initially, the recipe called for 4 cups water. I reduced it to 2 cups after some readers' feedback that it was too liquidy. Note though, that if you leave the soup in the fridge overnight, it gets thicker.
Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
Amount Per Serving
Calories 240Calories from Fat 99
% Daily Value*
Saturated Fat 3g15%
Vitamin A 1800IU36%
Vitamin C 4.8mg6%
* Percent Daily Values are based on a 2000 calorie diet.