IP 15-Bean Soup with Sausage from America's Test Kitchen

This is a great recipe.  Soak the beans the night before for nutritional benefits.  They will cook without soaking but for nutrition, absorption benefits, simply put beans in a bowl of water the night before then drain and rinse before cooking.

2 tbsp vegetable oil

12 oz hot or sweet Italian sausage

1 onion, chopped fine

1 carrot, peeled and chopped fine

4 garlic cloves, minced

1 tsp minced fresh thyme or ¼ tsp dried

4 c chicken broth

10 oz (1 ½ c) 15 bean soup mix, flavoring pack discarded, picked over, rinsed and salt soaked

2 bay leaves

8 oz Swiss chard, stemmed and chopped (or use kale or spinach)

1 large tomato, cored and chopped

Salt and pepper

1.     Press Saute and heat oil.  Brown sausage.

2.    Heat remaining 1 tbsp and add onion and carrot.  Cook until softened, about 5 minutes.

3.     Stir in garlic, thyme and cook until fragrant, about 30 seconds.

4.    Stir in broth, soaked and drained beans, and bay leaves, scraping up any browned bits.  Add sausage and any accumulated juices to pot.

5.    Put on lid and pressure for 25 minutes. 

6.    Quick Release.

7.    Before serving, remove bay leaves.  Add chard (or spinach or kale) and cook until tender.  Season with salt and pepper.  Serve.