2 32 oz boxes of vegetable broth,
2 16 oz cans of black beans,
1/2 cup salsa,
2 russet potatoes washed and cubed,
1/4 tsp garlic powder,
1/4 tsp cumin,
Salt and pepper to taste,
Cilantro (optional garnish)
Add all the ingredients to a pressure cooker. Bring your pressure cooker to pressure according manufacturer's directions. After the pressure cooker reaches pressure cook on low for 25 minutes. Let the pressure cooker release naturally, serve soup with tortilla chips and garnish with cilantro. This soup can also be frozen, if you do want to freeze the soup for later it's best to leave the potatoes out.
