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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.

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ZoomZoom Diva November 19, 2014

Really good my husband and 4 yo both liked it a lot

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DivaT1980 September 19, 2011

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!

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KrisLady January 02, 2009

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.

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mkatmac June 23, 2008

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.

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Flower #2 February 22, 2008

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.

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tvhickman November 23, 2007
Butternut, Chard & White Bean Soup Pressure Cooker