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Ingredients
Quick Soak Beans
1 Cup dry small white beans
3 Cups water
Pressure Cooker
3 Cups fresh water
1 Large meaty smoked ham bone
6 Tablespoons fresh parsley, minced (NOT dry)
2 Whole dry bay leaves
3 Tablespoons dry onion flakes
1 Tablespoon fresh garlic, minced
1/2 Teaspoon dried thyme leaves
1/2 Teaspoon dry mustard
1/2 Teaspoon chili powder
1/2 Teaspoon paprika
Soup Ingredients
1 Cup celery, sliced (microwaved)
1 Tablespoon olive oil
1 (29 oz) Can tomato puree
1/2 Cup ketchup
3 Tablespoons chicken base paste
3 Tablespoons molasses
1 Tablespoon brown sugar
5 Cups water (or to taste)
1/4 Teaspoon cracked black pepper (to taste)
1/2 Cup small dry pasta shells
Instructions
Quick Soak Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat to pressure and time for 7 minutes, plus 1 minute per 1000 ft above sea level. Remove from heat, to allow pressure reduce normally.
Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.