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!