Quick And Easy Dairy- And Fat-Free Colombian Vegetable Soup (Ajiaco Negro) Recipe

• 2 large russet potatoes, peeled and cut into 3/4-inch dice (about 1 1/4 pounds)
• 1 medium carrot, peeled and cut into medium dice (about 5 ounces)
• 1 cup fresh or frozen peas, divided
• 1 1/2 cups cooked dried or canned fava beans (see note), or 1 1/2 cups raw fresh fava beans, divided
• 1 large ear yellow corn, shucked and cut into 6 pieces crosswise
• 1 1/2 quarts
• or an equivalent amount made with
• or
• (see note)
• Kosher salt and freshly ground black pepper
• 1/4 cup minced fresh cilantro leaves

1. Combine potatoes, carrots, half of peas, half of favas, corn, and vegetable stock (or water with stock base) in a pressure cooker. Bring to high pressure and cook for 15 minutes. Release pressure by running a stovetop pressure cooker under cold tap water or by using the quick steam release on an electric pressure cooker.
2. Bring soup to a simmer. Using a potato masher or a stick whisk, mash vegetables until broth is thickened but some large pieces still remain. Add remaining fresh peas and fava beans and simmer until cooked through, about 5 minutes. Season to taste with salt and pepper and serve, making sure to include one piece of corn in each bowl (along with a fork to pick it up), and sprinkline each serving with cilantro.

russet potatoes, carrot, frozen peas, fava beans, crosswise, kosher salt, fresh cilantro

Taken from www.seriouseats.com/recipes/2015/02/quick-and-easy-dairy-and-fat-free-colombian-vegetable-soup-recipe-vegan.html (may not work)