Ingredients
2 cups assorted dried beans for soup1 can (28 ounces) whole plum tomatoes, undrained2 cups cubed fully cooked ham1 large Yukon Gold potato, peeled and chopped1 medium onion, chopped1 cup chopped carrot 1 celery rib, chopped2 garlic cloves, minced2 teaspoons herbes de Provence1-1/2 teaspoons salt1 teaspoon pepper1 carton (32 ounces) unsalted chicken stockFrench bread
Preparation
Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
Transfer beans to a 6-qt. electric pressure cooker. Add tomatoes; crush with a wooden spoon until chunky. Stir in ham, vegetables, garlic, seasonings and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with bread.
