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Submitted by: Sharon Tillman from Hampton, VA
Originally shared on the web 08/28/2019

1 lb. dried navy beans, rinsed and sorted
1 to 2 T. olive oil
1 lb. smoked turkey sausage, sliced
1⁄2 onion, diced
2 cloves garlic, minced
3 carrots, peeled and chopped
2 stalks celery, chopped
1 t. fresh thyme, chopped
2 t. fresh rosemary, chopped
7 c. vegetable broth
3 c. fresh baby spinach
1 t. salt
1⁄4 t. pepper

Place beans in a deep bowl; add enough water to cover by 2 inches. Soak for 8 hours or overnight. Drain; rinse and set aside. Select Sauté setting on electric pressure cooker. Add oil and cook sausage until browned; drain. Add onion; sauté until translucent. Add garlic; sauté for one minute. Press Cancel to reset pot. Add beans and remaining ingredients; stir. Secure lid and set to Sealing. Select Soup/Broth setting and set time for 20 minutes. After cooking time is up, let pressure release naturally for 5 minutes, then use Venting/Quick Release method to release remaining pressure. Carefully open the pot. 4 To thicken the soup, use a wooden spoon to mash some of the beans against the side of the pot. Serves 6.