1 tablespoon olive oil
1 onion, diced fine
1 stalk celery, diced fine
1 carrot, peeled and diced fine
2 cloves garlic, minced
1 tsp Chili Powder
1/2 tsp Dried Basil
1/2 tsp Ground Cumin
1/2 tsp Dried Oregano
1/2 tsp Black Pepper
1/2 tsp Salt
2 cups Bob's Red Mill Grain and Bean soup mix, Black Bean Soup mix, or Vegi soup mix
8 cups water
2 tablespoons better than bouillon vegetable broth base
Heat oil in pressure cooker on the saute setting. Add onion, celery, carrot, and garlic and cook until translucent and softened. Add spices and cook 30 seconds. Add soup mix, water, and broth base. Stir well, then seal the lid and set for high pressure for 45 minutes. (Cook vegi soup mix for 25 minutes.) Let the pressure naturally release for 15 minutes, then release the remaining pressure and serve.
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