The ingredients for this soup are all pretty standard and easy to come by. While this recipe calls for canned beans, it is entirely possible to cook your beans from scratch using your pressure cooker (see the pressure cooker charts below for cooking times) before making this soup. Using canned beans make this recipe a very quick fix and since there are two types of beans in the soup, more convenient than cooking from scratch.

I like using fire-roasted tomatoes for the soup, but if you can’t find a can of fire-roasted tomatoes you can always use regular tomatoes. If you want that smoky flavor, try adding a teaspoon of smoked paprika when you add the other spices.
Suggestions for making this WITHOUT a pressure cooker – or in a slow cooker?
Can this be made without pressure cooker?
Sure. You will just cook it longer (about 2 to 3 times longer) and you might need to add a little more liquid if you have too much liquid evaporation.
Looks great, I’m going to try it this weekend. Is the nutrition information of 690 calories per serving inclusive of cheese, avocado, etc? Or just soup? Thanks
Hi Janet. Sadly, no the calories do not include the optional toppings. I’ll leave it up to you how much of those extras you want to add. 😉
ML