Fagor Cookbook Cookbook - Tomato, Lentil & Bean Soup

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