Night Crossing Soup (pressure Cooker)

Total Time: 42 mins Preparation Time: 15 mins Cook Time: 27 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 soak beans in fresh water for a minimum of 6 hours, or overnight, adding more water as needed to keep them covered.
• 2 drain.
• 3 in a pressure cooker, saute onions and garlic in olive oil.
• 4 add herbs and spices and saute for an additional minute.
• 5 add stock, maple syrup, jalapeno. beans, barley and lentils.
• 6 place lid on pressure cooker and bring pot up to pressure (following manufacturers recommendations).
• 7 cook for 17 minutes on low heat.
• 8 turn off heat and allow to cool until pressure has dropped and lid can be removed.
• 9 stir in tomatoes and sausage and simmer for an additional 15 minutes.
• 10 serve with garnishes and cornbread.