I save a little time by making this soup in the Instant Pot
. See the instructions in the notes at the end of the recipe.
To cook in a pressure cooker or Instant Pot
Put the beans into the pressure cooker with 8 cups water. Cook at high pressure for 15 minutes. Remove from heat or turn off electric PC and allow the pressure to come down naturally, at least 15 minutes--do not
Check the beans. They should be mostly tender but not all cooked (a little "crunchiness" in the larger beans is to be expected). Brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
Add browned vegetables and all remaining ingredients to the pot except
water--you should not add water unless the beans seem too thick or dry, and if they do, add just enough to make them soupy. Seal cooker and cook at high pressure for 8 minutes (less time if beans seemed completely cooked). Allow pressure to come down naturally and add additional seasonings to taste before serving.
Each serving counts as zero points on the Weight Watchers Freestyle program.