Bean Soup

Freezes well.
Cut recipe in half if this is too much soup for you.

1 pound (2 cups dry) beans (any combo, including mixed)
2 medium onions, chopped
3 stalks celery, chopped
equivalent volume of shredded carrot
corn, other vegetables (optional)
canned tomatoes (optional)
4 cloves garlic
8 cups veggie broth

Put beans and broth in instant pot. 
Pressure cook for 35 minutes (use "bean" button).
Release pressure naturally.
Test largest beans for doneness and cook 5 more minutes if needed.

On stovetop, saute onion, carrot, celery, and other veggies to desired level. 
Add garlic at the end - don't let it get dark brown.

Add vegetables to pot. 
Add thyme and sage (~1 tsp each) or seasonings of your choice
Slow cook for 2-3 hours. When done, check and add salt if needed.

Serve with corn bread.