This hearty vegetable stew is full of flavor, thanks to a blend of spices combined with a touch of peanut butter. Using a pressure cooker allows you to have this stew on the table in minutes!

This recipe is for a 6 quart pressure cooker. I got the original recipe from Lorna Sass’ Cooking Under Pressure and altered it a bit (omitting the oil). Enjoy!

I combined recipes from two classic vegetarian cookbooks, Laurel’s Kitchen and American Wholefoods Cuisine, to come up with this essential cold-weather soup. It can be made very quickly if you use a food processor to chop the vegetables (excluding potato) and cook it in a pressure cooker.