We like variety in our soups, so I decided to try a different heirloom bean. This one is the yellow-eyed bean and was pretty enough to deserve a before and after picture. I used the same basic prep and cooking steps as I have with my other soups (pressure cooked for 35 minutes, paste made from half of resulting mixture, add veggies and seasonings of choices, then slow cook for 4 hours). The result was filling and delicious. For this soup, I added yellow peppers, small purple potatoes, carrots, celery, and greens onions. For seasoning, I added garlic, onion, an Italian blend, dried celery, and a pinch of dill. Simple recipe and great for multiple meals.