Smoky Mexican Soup

As I am working on designing new recipes that do not contain flours or sugars, I am finding that I definitely have to be more creative. However, it's a challenge that I'm really enjoying!

Soup is filling and hearty. Dr. Fuhrman's new book, THE END OF HEART DISEASE, recommends a bean and veggie soup daily. So, I was inspired to make this one for this week's lunches. Hubby approved!

1 yellow onion, diced
3 garlic cloves, minced
1 15-oz can of fire-roasted tomatoes
1 15-oz can of diced tomatoes
4 cups veggie broth
2 cups water
1 1/2 cups cooked black beans (or 1 can rinsed and drained)
1 1/2 cups cooked red kidney beans (or 1 can rinsed and drained)
1 can of hominy, rinsed and drained
2 cups frozen corn
1 small can of green chiles
1 T. cumin powder
1 t. coriander powder
1 t. liquid smoke
1 t. salt
1/2 t. chili powder

Pressure Cooker Instructions:
In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 6 minutes on the BROWN or SAUTÉ setting. Add the minced garlic and cook for 1 more minute. Add all of the rest of the ingredients, stir to combine, and set the pressure manually to 5 minutes with QUICK RELEASE. 

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