I’m Karen, and I’m just back from the Farmer’s Market and am making a big pot of soup for the week. So nutritious plus a real weight loss aid for me. I’ll make a large amount and vacuum seal in Ball jars to keep it fresh longer.

Here’s the final product. We’ll add rice or noodles or Farro to our bowl if we want when we serve to individualize.

Follow along as I add ingredients to my pressure cooker pot.

Bottom layer has 1 ear of corn cut off cob, 3 stalks celery chopped, 2 carrots thick chopped, 1 cup wax beans cut, and 1 sliced zucchini.

Next is a bunch of Swiss Chard, picked today! Wash and remove the thick center stem, then chop and add to soup.

Add 1-2 leaks! First chopped, soaked to clean to remove dirt.

Add herbs (thyme, Herbs de Provence, salt, pepper). And minced garlic. I didn’t measure these, just throw in what seems right.

Next I added a can rinsed Canelli beans, and a can fire roasted tomatoes.

In goes my quart of home made stock that’s been waiting for this soup vacuum-sealed in my fridge.

But look, not enough liquid.

Adding water and 3 tbs tomato paste to increase volume of liquid. Also added two bay leaves (remember to remove those later).

Now the wait begins, 10 minutes at high pressure in my Fagor LUX LCD Multipot. I can set it and walk away and when it beeps done let it come down from high pressure on its own, or very carefully open and release pressure using a long tong so steam escapes but no where near my hand.

Yum! Time to eat.