Navy Bean & Kale Soup

This is the perfect soup for a cold night. Serve it with a crisp loaf of multigrain bread and a nice salad, and you’re all set. Yes, this is another pressure cooker recipe. If you don’t have one yet, well, what are you waiting for?Presto 8-Quart Pressure CookerNavy Bean & Kale Soupserves 81 lb dried navy beans, rinsed1 ham hock2 bay leaves1 medium onion, chopped 1/2 inch (about 1 cup)2 large ribs celery, chopped 1/2 inch (about 1 cup)3 cups fresh kale, stemmed and sliced 1/4 inch3/4 teaspoon dried thyme1/2 teaspoon ground coriander1/4 teaspoon ground cloves9 cups water1 cup fresh parsley, choppedsaltpepperCombine everything except salt & pepper in pressure cooker & bring to pressure. Cook over medium heat for 30 minutes; turn heat off and allow to sit for 20 minutes. Discard bay leaves.Remove hock, and if you’re going to eat any of it, cool on cutting board. Chop bits you want & add to soup and discard the rest. Add parsley, taste for salt, and serve with plenty of freshly ground black pepper.