Fastest Vegetable Soup EVER!

This is my own recipe.   Its fast, it's economical and its healthy .   Better, Cheaper, Faster.  
No bad fat, scratch and tasty.  


4 cups assorted beans of choice (cooked)

1 cup total of  chopped or diced  carrots, celery, onion and peppers , sauté in olive oil.  
2 cans, undrained of diced tomatoes ( Safeways has tomatoes in BPA free cans )
1 quart of stock :   Tomato, chicken, or vegetable
1 tsp EACH of garlic powder, italian seasoning, parsley.

1. 1 cup of dried beans makes 3-1/2 cups beans .   Place a heaping cup of dried assorted beans of choice that have been picked and rinsed in insta pot.   Cover with water up to your second knuckle.  Place the lid on the pot and put the lever to seal.   Push the bean button.  
2. While the beans are processing cut the vegetables.  This is where prep work on your prep day helps.   Using a food processer helps too.  
3. Walk away and have a cup to tea......or make bread to go with the soup.   
4. When beans are done, release the pressure and drain the beans.   
5. Return the pot to the pressure cooker and put a couple of teaspoons of olive oil in it and the vegetables and set in sauté mode.   When vegetables are crisp tender, turn off the pot .
6. Add remaining ingredients and the beans back to the pot.   
7. Put on a regular lid or the pressure cooker lid NOT on seal. And program the pot to slow-cook 6-8 hours.   

Alternative if you dont have a insta pot.  

Sauté vegetables in a small skillet until crisp tender. 

Use 2 cans of beans instead of raw beans.   

Dump everything in a slow cooker and program for 6-8 hours on low.    

This is faster but not as low sodium.