Illiria Bean Soup-pressure Cooker Version
1 lb white beans
8 C water
2 cups water
6 cups chicken broth
1 1/2 cups chopped onion
2 1/2 cups carrots -- sliced or diced
1 1/2 cups celery -- sliced or diced
16 ounces tomatoes
freshly ground pepper to taste
1 bay leaf
2 tbl olive oil
3/4 tsp salt -- optional
1/4 tsp hot pepper sauce -- or to taste
Cook beans in 8 cups of water for 35 minutes under high pressure. Drain.
Return beans to pressure cooker. Add broth, 2 cups water, onion,
carrots, celery, tomatoes with juice, pepper and bay leaf.
Cook under high pressure for 20 minutes.
Remove bay leaf. Add olive oil. Season with salt and hot pepper sauce.
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