Best Ham & Bean Soup - cooking recipe

Ingredients

Quick Soaking 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 dried 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 ounce) 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

Preparation

Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
Pressure Cooker: After quick soaking beans, drain and rinse. Add fresh water, the ham bone and seasonings. Cover and heat equivalent to 15 lbs PSI; 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.