Basic Bean soup in a pressure cooker

Ingredients
1 c carrots chopped
2 stalks of celery
1 c onions diced
14 oz canned tomatoes
1 tbsp garlic minced
1 jalapeno sliced
2 c dried beans
6 c vegetable broth
1 ts[ dried thyme
salt and pepper

This time I cooked the vegetables in the pressure cooker pot only enough to soften them.  Add everything BUT the salt.  Add it after the beans are cooked. The beans will end up with a harder outside (like they are not cooked enough) if you add the salt at the beginning.  This is also true when you soak beans.  For this recipe I did not bother to soak the beans as I am using a pressure cooker.

Cook on high for 40 minutes, and then let the pressure disperse naturally (about another 40 minutes)

I package into four cup containers and freeze for lunches (about two cups a day)

Enjoy!

I made two soups for lunches today

I prefer to take a vegetarian soup to work, no worries then about finding a refridgerator.
 I made a yam, carrot and ginger soup today.

2 lb yams (or sweet potatoes) - cut into pieces about an inch
1 - 2 lbs carrots - cut into pieces, just slight smaller than the yams
2 " fresh ginger - chopped
tbsp garlic
very small amount of ground cinnamon
1/2 tsp ground dried hot chilli

Put the ingredients in a pot. Cover with water or a light vegetable stock so that the vegetables are covered by an inch and one half of liquid.  Bring this to a boil, and cook for five minutes.  Reduce heat and cook until the vegetables are tender, but still firm.  Turn off the heat and puree.  I use an immersion blender.  If you have a stand-up blender - be careful - easy to get burnt.

The other soup was a bean soup, I'll post that another day.