Recipezaar: Beans,Pressure Cooker recipes

Basic Cooked Lima Beans

Mon, 11 Jun 2001 09:37:43 -0400

This is a basic recipe for limas. From here you can make soup, casseroles, etc. Just do a search for lima bean recipes in your favorite search engine. -- posted by Vicky Bryant

Hoppin' John

Mon, 29 Oct 2001 16:52:25 -0500

Goes from scratch to table in half an hour, this dish's leftovers are great to make Hoppin' John Burritos. High fiber recipe helps lower serum cholesterol levels, too, but you must use brown rice, not white. Enjoy! And if you really like it hot, add hot sauce. -- posted by Cheri

Navy Bean Soup-Pressure Cooker

Sat, 05 Jan 2002 14:48:49 -0500

Recipe posted by request. -- posted by DiB's

Boston Baked Beans-Pressure Cooker

Sat, 05 Jan 2002 15:33:34 -0500

Recipe posted by request. -- posted by DiB's

Vinigret Salad (beet Vegetable Salad)

Mon, 25 Feb 2002 14:09:42 -0500

It took me 5 years to develop this recipe. This is an excellent vegetarian salad but does take some time to make. -- posted by William (Uncle Bill) Anatooskin

Risotto With Black Beans & Olives

Sun, 03 Mar 2002 09:46:12 -0500

For Vegetarian use vegetable stock. -- posted by Dancer^

Baked Beans for Saturday's Supper

Thu, 28 Mar 2002 10:04:54 -0500

Saturday supper in this neck of the woods meant baked beans, potato salad, coleslaw and rolls for many years. A tradition that is almost gone. -- posted by Aroostook

Soya Vadi Kababs

Mon, 26 Aug 2002 19:23:41 -0400

-- posted by Charishma Ramchandani

Kidney Bean Chili, Indian Style (Rajma in Masala)

Sun, 08 Dec 2002 20:06:28 -0500

This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as possible, but you may also use suitable substitutes as mentioned. This is from "Vegetable Delights" by Malini Bisen. Note: Prep. time does not include pre-soaking time for the beans. -- posted by Anu

New Year's Hopping John

Tue, 17 Dec 2002 20:11:31 -0500

This is a tried and true traditional recipe for New Year's Day in the South. -- posted by PanNan

Basic Dried Beans

Mon, 06 Jan 2003 20:06:29 -0500

There are two steps to cooking beans: soaking and cooking. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort. Cooking beans makes them tender and digestible. And rinsing them after soaking and draining any water after cooking will further help to reduce the gas-producing starches. -- posted by Tish

White Bean Dip - Pressure Cooker

Sun, 12 Jan 2003 20:11:48 -0500

This is a wonderful addition to the chip and vegie dips out there. For a slightly more Mediterranean version, substitute dried thyme for cumin and chopped basil for cilantro. Gently heat the dip to warm it, then mix in a few ounces of crumbled goat cheese or feta cheese and serve with pita wedges. Prep time does not include 1st soak -- posted by Tish

Ham Hocks and Beans

Wed, 15 Jan 2003 20:10:20 -0500

Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot. -- posted by Karen From Colorado

Pressure Cooker Split Pea and Ham Soup

Mon, 03 Mar 2003 20:02:40 -0500

This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers. -- posted by KEA

Matthan Erisheri (South Indian Pumpkin and Lentil Stew)

Sun, 16 Mar 2003 20:05:39 -0500

Another of my mom's pumpkin recipes for Charishma. According to my mom yellow pumpkin (the Halloween kind) is best for this recipe, but I don't see why you can't try other varieties. Then again, I'm always the rebel ;-) -- posted by Anu

Country-Style Gumbo (Pressure Cooker)

Thu, 15 May 2003 20:09:23 -0400

I came up with this quick and hearty dish because I find traditional gumbo too spicy. Even kids will eat this one, and it is very heartwarming on a cold night. Complete proteins, too! -- posted by Jaylee

Puerto Rican Rice And Beans (Arroz Con Habichuelas)

Thu, 05 Jun 2003 20:11:11 -0400

The recipe is very flexible in the type of chiles used. Blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. You can also add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater. From: the First Bay Area Chile Heads HotLuck -- posted by Tish

Hyderabadi Khatti Dal (Mango Lentil Curry from the Indian state,

Tue, 30 Sep 2003 20:00:11 -0400

A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers! -- posted by Charishma Ramchandani

Cousin Yolanda's Green Mango Dal

Fri, 03 Oct 2003 19:59:49 -0400

A variation of basic dal from Hyderabad, India. -- posted by Ranikabani

Subru Uncle's Toor Ki Dal(sindhi Style) Dad, Mom and I Love And

Tue, 18 Nov 2003 20:00:49 -0500

This is the lentil curry that Subru uncle(our Chef at home in Muscat for the last 13 years!) makes almost thrice(or more) a week! My dad simply loves this lentil curry. He says he can have this 365 times a year, every single day, and be really happy! This is my dad's FAVOURITE food in the world! He wants me to make this for him while we are on holiday in the US! I have learnt this today! Since I am trying to cut on salt and oil in my food, I don't have this alot(though I have to admit, I love this too!). This is a very flavourful and tasty lentil curry. You can have a bowl of this on a cold winter night as a soup all by itself! This is the traditional Sindhi recipe for this curry. Some people(Gujrati Indians) add sugar to sweeten this, but we like it spicy! Yet, you will be amazed that this is not very spicy at all, but really a great lunch alongwith rice and yogurt! I'm so glad I finally have this down pat! Enjoy this curry that I'm posting with special honour to Subru uncle who gave me the sweetest compliment today saying that, "Your my daughter with cotton hands!" ;-) -- posted by Charishma Ramchandani

Sambar

Fri, 23 Jan 2004 20:00:28 -0500

My sambar recipe which is loved at my home -- posted by Girl from India

Basic Tempering for Dals

Sun, 15 Feb 2004 19:59:07 -0500

Pulses - dried beans, split peas and lentils are a staple in India and provide protein for families who eat meat rarely or are vegetarian. (It has as much protein as a steak) They are versatile and combine beautifully with any meal. Can be had as a soup too. Though pulses can cause flatulence and cannot be stored for long once cooked this can be countered by using ginger/ asafoetida/ turmeric while cooking. (but we do not consume it after one day even if stored in the fridge - some others do but I have my own ways) They are a must atleast at one meal of the day. -- posted by Girl from India

Chole Masala

Sun, 08 Aug 2004 20:00:35 -0400

its very tasty -- posted by manju

Spicy Indian Yellow Lentil Curry

Thu, 09 Dec 2004 19:59:50 -0500

This is Gayatri Venkatesh's recipe from the Thursday magazine. Its really tasty. You can tone down the spiciness by reducing the number of green chillies if you please. Enjoy! -- posted by Charishma Ramchandani

Charishma's More of a Veggie Yellow Lentil Curry

Fri, 24 Dec 2004 20:00:06 -0500

This is my creation and we make it every Thursday at my apartment here in Orlando, FL. My dad enjoys it so much and surprisingly enough, so does my Brother! I love it too and always serve it with my "Dad's Half-way Sindhi and half-way yellow rice recipe (posted separately) and plain yogurt on the side! -- posted by Charishma Ramchandani

Hickory Pork Loin and Beans

Fri, 14 Jan 2005 20:01:45 -0500

From the Hardins Top 31 recipes -- posted by DanDrake

Indian Curry Soup

Wed, 16 Feb 2005 19:59:39 -0500

i came across this recipe in a magazine few years ago tried &it turned out to be tasty -- posted by crazy cook

Moroccan Summer Vegetable and Sausage Stew

Thu, 28 Apr 2005 20:54:18 -0400

A healthy, hearty stew from Cooking Light. Serving: 1 1/3 c. stew, 3/4 c. couscous, and 2 T. cheese--401 calories, 10-8 g. fat, 55.8 g carb, 8.9 g fiber, 60 mg cholesterol. -- posted by ratherbeswimmin'

No-Soak Pressure Cooker Rice and Beans

Tue, 21 Jun 2005 11:49:01 -0400

If you remember to soak your beans the night before, I salute you. This recipe is for the rest of us. On their own these rice and beans are bland as all get out, but after cooking you can spruce them up by stirring in some olive oil and a few dashes of Tabasco, or some sesame oil and soy sauce, or some recaito, or whatever you like. I've used black beans instead of kidney beans, and once made this with azuki beans and brown glutinous rice, all with equal success. Using a small metal bowl covered with aluminum foil inside your pressure cooker is recommended to prevent the foam that is produced by the cooking rice and beans from blocking the vent tube, which could be very, very bad. If you're tempted to forgo this saftey precaution, I urge you to check your owner's manual for recommendations on cooking rice and beans. Me, I'm lazy, and like having the bowl with its foil cover ready for storing leftovers. -- posted by Podkayne

Southwestern Pinto Bean Soup (Pc)

Thu, 08 Sep 2005 16:34:45 -0400

A tasty, light bean soup. Inspired by Lorna Sass' recipe in "Great Vegetarian Cooking Under Pressure". I've eliminated oil and increased the zip. I love that it can be on the table in well under 30 minutes. -- posted by Blue Karma

Yellow Pea Soup - Pressure Cooker

Mon, 20 Feb 2006 15:18:42 -0500

Wonderfully filling and so easy to make! Good no fuss soup. For food restrictions: Be sure to check the stock cubes for offending ingredients. -- posted by Houmous Monster

Elimination Diet Hummus

Mon, 03 Apr 2006 14:49:13 -0400

This isn't intended to be better than normal houmous, it just conforms to a local hospital Elimination Diet (UK) It's adjusted to eliminate the lemon juice and still be edible. It's actually alright as elimination foods go. The houmous goes well with carrots and celery as well as on rice cakes. I like the spinach version on rice cakes especially as it gives you another flavour. TEST FOOD: For testing onions you can add two tablespoons of onions to the spinach houmous. If you gain onions I'd just add one tablespoon there after. -- posted by Houmous Monster

Ham Bean Soup (Pressure Cooker)

Tue, 25 Apr 2006 16:47:38 -0400

This is a quicker version of my Recipe #145910. The only real difference between this and the long simmering version is that you don't have to remember to soak the beans overnight, and the beans retain more texture. My dad loves the original recipe, and he declared this to be just as good. -- posted by dividend

For Diabetics - Lentil and Vegetable Broth

Wed, 10 May 2006 07:44:04 -0400

This is from Tarla Dalal's Delicious Diabetic Low Cal recipes book. Note: You may use any fresh veggies if cabbage and spinach are not your favourites. Celery garlic toasts are posted separately. Enjoy! -- posted by Charishma Ramchandani

Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

Tue, 30 May 2006 19:02:35 -0400

While it's not difficult to use dried beans from their natural state, I find that I don't tend to remember that I need to soak/pre-cook the beans until it's too late to use them for dinner. The convenience of being able to reach in the pantry and open up a jar of beans that I've home-canned (without added preservatives) is worth the extra time and work. If desired, you can also make these beans salt-free; you can also add onions or jalapenos to the jar if desired, amounts will vary according to taste. Yield is only for one jar; your actual yield will depend on how many jars you can. Time is approximate and does not include soaking time for beans. This recipe comes from the Ball Blue Book. -- posted by UnknownChef86

Red Beans & Rice (Pressure Cooker)

Fri, 09 Jun 2006 18:26:37 -0400

This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad. -- posted by dividend

Chicken and Bean Curry (Ww 7 Points)

Thu, 13 Jul 2006 15:58:36 -0400

This Weight Watchers friendly recipe makes six large portions. It freezes well and is wonderful served over rice, couscous, or a baked potato. Soudaniya is a sweet-hot Moroccan paprika. Substitute any combination of paprika and hot chili powder to your taste. -- posted by Buckeye Karen

African Beans and Potatoes

Wed, 30 Aug 2006 20:20:13 -0400

simple but filling dish thanks to the spuds and beans. Serve with Injeera to mop up the juices. If you have a pressure cooker this is a great recipe if not use canned beans for time otherwise prepare the beans according to the packet instructions before using -- posted by PinkCherryBlossom

Lentils With Mushrooms in a Pressure Cooker

Mon, 11 Sep 2006 19:54:24 -0400

Any mushrooms will do, but I recommend using criminis or portabellas for a hearty, simple yet sumptuous autumn stew. -- posted by Veggie LuvR

Pressure Cooker Lentil Soup

Tue, 26 Sep 2006 14:43:06 -0400

This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks. -- posted by Podkayne

Sambhar

Tue, 16 Jan 2007 13:45:31 -0500

This is an amazing authentic dish. Very easy to make. I got this recipe once again from my cooking guru, Rupali. Everything she touches turns to gold, and this recipe is certainly gold. After the amazing flavor, the thing I love most about her recipe is that it's so easy to make. Very quick. All of these ingredients are available at any indian grocery store. -- posted by alice Dave

Good Ol' Southern Soup Beans for Pressure Cooker

Tue, 20 Feb 2007 23:17:21 -0500

Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity. -- posted by Sccuddlers

Pea and Ham Soup

Wed, 21 Mar 2007 21:56:22 -0400

This is my version of a traditional English favourite. Its wonderful to come home to on a cold winters day. It is best made with home-cooked ham, so that you can use chunky pieces and boil up the bones for a delicious flavour that you cannot get from a stock cube! Also, youll get great value and no waste from your ham joint. A bacon joint would make an ideal substitute for the ham, but go easy on the salt when seasoning! -- posted by English Sunset

Simple Colombian Beans

Sat, 07 Apr 2007 23:13:36 -0400

These beans are a staple in my family's nutrition. I make them at least once a week, and as with beans they taste better the next day so I make plenty for left overs. You will need a pressure cooker for this one. -- posted by La_Nanita

Pressure Cooker Double Dhal

Sat, 29 Sep 2007 12:32:50 -0400

I call this double dhal because it has two different types of pulses and both sweet and regular potatoes. The method and seasoning are based on Moong-Chole Ki Dal, by Usha Rana which can be seen in its original form here: http://www.boloji.com/recipes/05.htm The main change was to include the potatoes because I wanted a whole meal in a pot. I also trebled the recipe so I could freeze it off in batches. I have a fairly big pressure and this lot barely fit so if you have a small one, maybe halve the recipe. -- posted by veggieGwen

Ginger Chicken With Chickpeas (Moroccan Tagine)

Mon, 22 Oct 2007 18:42:22 -0400

I found this recipe in Paula Wolfert's cookbook. After playing around with it a little, I came up with this version. Even if you don't love chickpeas this recipe is worth trying. -- posted by Nasseh

Linda's Pressure Cooker Lima Beans

Sun, 16 Dec 2007 19:29:44 -0500

I hate lima beans. They are grainy and gross. My husband LOVES them so one day I accidentally made lima beans that I absolutely adored. It was a timing mistake, but a delightful mistake! The beans were supposed to cook for 20 minutes but I set the timer for 60! -- posted by Secret Agent

Algerian Adess - Traditional Lentil Soup / Stew - Family Recipe!

Tue, 12 Feb 2008 01:05:36 -0500

This is my family recipe for adess. I often cook it in the pressure cooker as it saves a lot of time! This recipe freezes well & is simple to make. -- posted by Um Safia

Pressure Cooker Tuscan Lamb Shanks

Tue, 25 Mar 2008 02:19:30 -0400

This recipe is from Cooking Light and was one of the first I made in my new pressure cooker. It turned out great, Enjoy!! -- posted by Love to Eat!!

Pressure Cooker Split Pea Soup

Mon, 31 Mar 2008 00:18:59 -0400

This is a combination of a couple of different recipes. My husband really likes potatoes in his split pea soup, so this is a variation of a traditional soup. Prep and cooking times do not include time for soaking peas. Also, cooking time DOES include time for building and releasing pressure in cooker. -- posted by FCR Gal

Fava Bean Soup

Thu, 31 Jul 2008 03:06:10 -0400

I got the idea of this soup from a gorgeous stew in Saveur, but I wanted something smoother and quicker so I adapted it to use hulled fava beans a pressure cooker. -- posted by Zeke Koch

Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:16:45 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the first version of Makhlouta, I will be posting another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:38:11 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the second version of Makhlouta, I have posted another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Lentils With Chorizo Sausage

Tue, 09 Dec 2008 01:45:52 -0500

I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes. -- posted by Valeria

Brazilian Beans and Rice

Tue, 09 Dec 2008 22:39:40 -0500

Recipe from Iara Bortolon. -- posted by Nature's Cuisine

Lentil Barley Soup

Thu, 08 Jan 2009 18:58:09 -0500

From fatfreevegan.com, adapted from NewCenturyNutrition.com Based on a recipe by J. Raymond Thick enough to be called a stew, this hearty soup is easy to prepare and cooks in a single pot. Add more water or stock if you wish to have a thinner soup. Pearl barley is the variety most commonly sold in supermarkets. Natural food stores offer hulled barley, which is slightly less refined and cooks in about the same amount of time. -- posted by Chef #1109421

Lentil Soup in 10 Minutes (Pressure Cooker)

Mon, 16 Feb 2009 01:33:46 -0500

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look". -- posted by blucoat

Fabada Austurianas

Fri, 12 Jun 2009 02:23:25 -0400

an authentic recipe of the spanish dish, fabada. i enjoy the dish for it's rich, meaty flavor which comes from the broth that contains saffron and juices from the meats. fabada beans are a special white bean that is grown ONLY in Austurias, Spain so it's very hard to obtain which makes it a little expensive. -- posted by Louis Pujol

Sweet & Sour Sprouted Mung Beans

Sat, 20 Jun 2009 01:52:57 -0400

This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent. Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local Indian grocer, but sugar works almost as well. -- posted by Meera

No Pressure Rancho Pinto Beans

Fri, 26 Jun 2009 02:46:07 -0400

No need to soak overnight when using the pressure cooker. These beans are vegetarian, simple, cheap, good eats. -- posted by Blue Plate Special

Pressure Cooker Peas or Butter Beans

Sun, 26 Jul 2009 19:39:01 -0400

This is my recipe for cooking frozen peas or butter beans (Lima beans) in the pressure cooker. We put up purplehulls, crowders and butter beans from our spring garden (yes, we are Southerners), but this recipe works with any frozen legumes, either home frozen or store bought. -- posted by Shelley Lee

Home Canned Cuban Black Beans

Tue, 08 Sep 2009 11:04:06 -0400

This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think. -- posted by gahboo

Vegan Lentil Soup in 20 Minutes

Wed, 23 Sep 2009 14:25:45 -0400

I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker. -- posted by Valeria