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Made it for a work potluck and got rave reviews from everyone. I used about a rounded 1/4 tsp pepper and vegetable stock for the vegetarians out there. I also did not use any extra stock for thinning. I have an electric pressure cooker, and everything was cooked well on 36 minutes high and then another 12 minutes on high with a quick release both times. Some people may prefer to still use the natural release for softer beans, but we found them done, but a little firm. We were in a hurry to get the eating started.
Really good my husband and 4 yo both liked it a lot
This soup is so good. We love the pressure cooker anyway, and as it turns out, we spent more time prepping than the soup actually cooked! It's such a healthy, nutritious soup, and we totally forgot the sour cream and croutons when we served it! Thanks - I look forward to making this again!
Great recipe. Very hearty. I had time to presoak the beans for a day, so I cut the cooking time for the beans portion to 20 minutes with good results. I did not use additional stock to thin it - we liked it more of a stew consistency.
My family decided that this was one of the best soups ever. (And I make a lot of great soups.) I made some small changes marjoram instead of thyme, and sweet potatoes instead of squash. I am also not into cream and used coconut milk one time and almond milk the other time. Thanks for posting.
This is good! I tried it without the sour cream and used veggie stock. Might add a little ginger next time. Great recipe; thanks for sharing.