Night Crossing Soup (Pressure Cooker)
Ready In: 42 mins
Serves: 6
Ingredients
- 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
Garnish
- 1 cup cheddar cheese, grated
- 1 cup sour cream
- 1⁄2 cup onion, diced
- 1⁄4 cup fresh cilantro
Directions
- Soak beans in fresh water for a minimum of 6 hours, or overnight, adding more water as needed to keep them covered.
- Drain.
- 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.
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