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Kidney Bean Soup
(5 litre pressure cooker)

Serves: 6	Pressure Cooking Time 55 minutes
1¾ cups kidney beans soaked overnight or in hot water for 2 hours and drained 4½ cups water  ½ cup celery chopped 1 medium (5 oz / 150 g) onion chopped 1 medium (4 oz / 120 g) green pepper de-seeded and chopped ¼ tsp pepper  4 cubes vegetable bouillon  ½ tsp seasoning salt  1 tbsp lemon juice  3 tbsp dry sherry  lemon slices
Method
1 Recipe can be reduced to one-half by reducing all ingredients proportionately and then increasing water by ¾ cup. 2 Put all ingredients except lemon juice, sherry and lemon slices in cooker. Stir. 3 Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 55 minutes. 4 Remove cooker from heat. Allow to cool naturally. 5 Open cooker. Mix the soup smooth in a blender or mash it through a sieve. 6 Return soup to cooker. Add lemon juice and sherry. Stir. Reheat. Serve hot. Garnish each individual serving with a lemon slice.