Best Ham & Bean Soup

• 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

1. Quick Soaking Beans: Heat beans and water until boiling, remove from heat. Cover and soak beans for 1 hour.
2. 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.
3. Soup Ingredients: Uncover, add the remaining soup ingredients (except pasta); simmer 45 minutes. Stir in pasta and simmer 15 more minutes, or until tender.

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Taken from www.food.com/recipe/best-ham-bean-soup-448780 (may not work)