Tasty split pea soup, chock full of vegetables, and sans the ham.
Course:
Dinner, Lunch, Main Course
Cuisine:
American
Keyword:
soup
Servings: 6
Calories: 301kcal
Author: Kiran Dodeja Smith
Ingredients
2TBSPextra virgin olive oil
1medium yellow oniondiced
2clovesgarlicminced
3carrotsdiced
3stalkscelerydiced
1tsporegano
1tspblack pepper
1/2tspcumin
1bay leaf
2cupsgreen split peassoaked for 4+ hours
4cupsvegetarian brothor chicken for non-veg broth
2large handfuls of chopped kaleribs removed
Instructions
Soak the split peas for 4+ hours. After soaking, drain and rinse.
Turn on the saute function of your Instant Pot (IP) and add the oil. Add onion and saute for 2 minutes, stirring frequently. Add the garlic, carrots and celery and saute for another minute. After that minute is up, add spices (aside from the bay leaf) and hit the cancel button. Add broth immediately and then the split peas and bay leaf. Stir a few times.
Lock the lid and press the Manual button and set it for 18 minutes with a Sealed release. After the cooking time is up, let it sit for 20 minutes before releasing any steam that is left (by moving the gauge to Venting).
Open the lid and immerse kale in soup; stir with a large spoon - kale will wilt/cook in the warm liquid.
Let cool and remove bay leaf before enjoying. Add additional salt or pepper to taste.
Nutrition Facts
Vegetarian Split Pea Soup with Kale
Amount Per Serving
Calories 301Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 681mg30%
Potassium 887mg25%
Carbohydrates 48g16%
Fiber 18g75%
Sugar 8g9%
Protein 18g36%
Vitamin A 7515IU150%
Vitamin C 26.7mg32%
Calcium 87mg9%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.