36
TOMATO, LENTIL & BEAN SOUP
Servings: 4 pints
Headspace: 1 inch
Time: 90 minutes / high pressure setting
Ingredients
1 cup black beans
1 cup lentils
2 tablespoons olive oil
1 teaspoons salt
1 onion peeled and chopped
3 pounds tomatoes peeled chopped and cored
1/4 cup distilled white vinegar
2 tablespoons sugar
1 1/2 teaspoons Creole seasoning (optional )
Directions
Place the black beans and lentils in separate saucepans, cover with water, and soak
overnight.
To each pan, add 1 teaspoon olive oil and 1/2 teaspoon of salt. Boil until soft. In a stockpot,
sauté the onions in the remaining olive oil. Add the tomatoes and cook until soft. Then blend
this mixture with a hand-mixer in order to break up the tomatoes. Drain and rinse the black
beans and them to the tomatoes mixture. Don’t drain the lentils; just add them to the stockpot
along with their liquid. Add the vinegar, sugar, and Creole seasoning mix. Bring to a boil and
cook for 5 minutes. Then ladle into jars leaving 1 inch of headspace. Cap and seal. Place in
canner with 2 to 3 inches of hot water.
Process 90 minutes/ high pressure setting.
Pressure Canning Recipes: SOUPS
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