Not your grandmother's ravioli soup

8 oz Lightlife veggie sausage ravioli (or any kind you prefer),
64 oz vegetable stock (low sodium),
25 oz tomato sauce (roasted garlic),
2 lbs of mixed frozen vegetables (carrots, peas, corn, green beans, lima, etc.),
1/2 c asparagus chopped,
1/2 c summer squash chopped,
1/2 c red bell pepper chopped,
1/2 c white onion chopped,
3-4 garlic cloves minced,
1/4 tsp of salt and pepper
Saute the onion and garlic until fragrant on medium-low heat or about 4-5 minutes, add asparagus, squash, and pepper cook for another 2-3 minutes. Then add the tomato sauce to the veggies and cook for 2-3 more minutes. Add the remaining ingredients and bring the pressure cooker to pressure, then lower heat to low and cook for 10 minutes. Allow the pressure cooker to release naturally.

Drop Dead Easy Vegan Black Bean Soup

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.