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1 medium onion, finely diced
2 cloves garlic, minced
1 small red, orange, yellow, or green pepper (I used all four), diced
1 medium carrot, shredded (or finely diced)
1 large sweet potato, diced
1 15 oz. can black beans, drained
1 14.5 oz. can diced tomatoes
2 cups water
2-tbsp. Pickapeppa sauce (adds a wonderful, distinct flavor)
Juice from one lime
Dump all ingredients, except for the lime juice, into your pressure cooker. Seal, and bring to high pressure. Cook for 3 – 5 minutes, turn off heat and allow the pressure to come down naturally. Add lime juice just before serving.
Posted by Sandie to www.vegsource.com
May 19th, 2010 at 12:32 pm
This was delicious. Not having Pickapeppa sauce, I decided to use curry, cumin, and garam masala to flavor. Served the soup with brown rice and leftovers with left-over tabouleh. Great flavor combinations!