1 large turnip cubed
1 small onion chopped
6 stalks celery chopped
1 medium carrot chopped (optional)
15 ounces pumpkin puree
1 pound green beans frozen or fresh
64 ounces chicken broth
2 cups water
1 tablespoon fresh basil chopped (or 1.5 teaspoons dried)
1/4 teaspoon thyme leaves
1/8 teaspoon rubbed sage
salt to taste
1 pound spinach leaves chopped (fresh or frozen)
Place all ingredients except spinach into pot. Cover and set for 10 minutes at high pressure.
When time is up, allow a 10 minute natural pressure release. Open cover and stir in spinach. Cover for 5 minutes to wilt spinach leaves.
Place all ingredients except spinach into pot. Bring to a boil. Reduce heat to low and cover. Simmer for 75-90 minutes or until vegetables are tender.
Remove from heat. Stir in spinach. Cover for 5 minutes to wilt spinach leaves.
Each serving is approximately 2 cups