Black Bean and Ham Soup

1 lb (2.5 cups) dry black beans, rinsed

Ham bone with meat on it
1 onion, diced
4 carrots, diced
2 cloves of garlic

2 stalks of celery, diced
7 cups water

3 tsp better than buillon

Set IP to saute and heat a TB of avocado oil until hot. Saute onions until soft. Add the remaining ingredients and cook for 45 minutes on high pressure. I did natural release for about 20 minutes and it was fine. Once slightly cooled I blended a few cups and added back. Remove bone, chop up meat and return to soup.

Recipe kind of made up by Lindsay, tested and approved by Lindsay, Andy, and Kate on 3/19/13.