Night Crossing Soup (Pressure Cooker)

• 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

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.

kidney beans, black beans, pinto bean, dried navy beans, barley, lentils, onion, garlic, olive oil, bay leaves, oregano, thyme, chili powder, maple syrup, jalapeno, red pepper, vegetable stock, tomatoes, sausage, cheddar cheese, sour cream, onion, fresh cilantro

Taken from www.food.com/recipe/night-crossing-soup-pressure-cooker-327809 (may not work)