Recipe by Galley Wench
I make this soup for our night crossings of The Sea of Cortez. Before leaving port, I prepare a pot of soup so we don't have to worry about dinner! A pressure cooker is great because it can also be used to hold the soup without refrigeration for several hours. I prepare the soup through step number 7, open it up and confirm that the bean are done, and then bring the pot up to pressure again, then remove from the heat. Later, when it's dinner time, I remove the lid, add the tomatoes and meat, returning the lid and bring back up to pressure to reheat. Even though this recipe has been written for a pressure cooker, it can be prepared in a soup pot. Also note that any combination of beans can be used!
Top Review by barrdbarrbarr
March 2010: Loved this! What great flavor :) I didn't have any pinto beans so I used adzuki beans instead. For the sausage, I used smoked Ukranian sausage (I'm in northern Alberta); would probably be great with chorizo too (must try next time). Everything else was as per the recipe, including all the garnishes. Absolutely delicious and definitely becoming part of my regular rotation. Thanks for sharing this wonderful recipe! UPDATE, Nov. 5 2014: I used this soup recipe in a "top chef" competition at my workplace, adding the "mystery ingredients" of 1/2 cup coffee to the broth and bacon and chorizo instead of the smoked sausage - and I won :) If you haven't tried this soup - DO! It's really amazing.
- 1⁄2 cup dried kidney beans
- 1⁄2 cup dried black beans
- 1⁄2 cup dried pinto bean
- 1⁄2 cup dried navy beans
- 1⁄4 cup barley
- 1⁄4 cup lentils
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 bay leaves
- 1 tablespoon oregano
- 1 teaspoon thyme
- 1 tablespoon chili powder (adjust to taste)
- 2 1⁄2 tablespoons maple syrup
- 1 jalapeno, seeded and diced (optional)
- 1⁄4 teaspoon red pepper flakes (optional)
- 6 cups vegetable stock (or chicken stock)
- 1 (16 ounce) can diced tomatoes
- 1⁄2 lb smoked sausage, sliced
- 1 cup cheddar cheese, grated
- 1 cup sour cream
- 1⁄2 cup onion, diced
- 1⁄4 cup fresh cilantro
Directions See How It's Made
- Soak beans in fresh water for a minimum of 6 hours, or overnight, adding more water as needed to keep them covered.
- In a pressure cooker, saute onions and garlic in olive oil.
- Add herbs and spices and saute for an additional minute.
- Add stock, maple syrup, jalapeno. beans, barley and lentils.
- Place lid on pressure cooker and bring pot up to pressure (following manufacturers recommendations).
- Cook for 17 minutes on low heat.
- Turn off heat and allow to cool until pressure has dropped and lid can be removed.
- Stir in tomatoes and sausage and simmer for an additional 15 minutes.
- Serve with garnishes and cornbread.