Night Crossing Soup Pressure Cooker Recipes

NIGHT CROSSING SOUP (PRESSURE COOKER)

Night Crossing Soup (Pressure Cooker) image

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!

Provided by Galley Wench

Categories Lentil

Time 42m

Yield 6 serving(s)

Number Of Ingredients 23

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
1 cup cheddar cheese, grated
1 cup sour cream
1/2 cup onion, diced
1/4 cup fresh cilantro

Steps:

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.

Nutrition Facts : Calories 568.6, Fat 30.4, SaturatedFat 12.8, Cholesterol 62.8, Sodium 495.2, Carbohydrate 52.2, Fiber 13.1, Sugar 11.6, Protein 24.4

PRESSURE-COOKER FRENCH ONION SOUP

Pressure-Cooker French Onion Soup image

I love French onion soup on a cold night, but I don't love the time it takes. This is my quick version for when we're short on time. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings (4 quarts)

Number Of Ingredients 9

Ingredients

1/3 cup butter
3 pounds onions, thinly sliced (10 cups)
2 garlic cloves, minced
2 tablespoons sugar
4 cups beef stock
4 cups chicken stock
3/4 cup white wine
1 teaspoon salt
Optional: Salad croutons and grated Parmesan cheese

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and sugar; cook 6 minutes longer. Stir in stocks, wine and salt. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. , Let pressure release naturally for 3 minutes; quick-release any remaining pressure. If desired, serve with croutons and Parmesan cheese.

Nutrition Facts : Calories 87 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 724mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

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