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–+ servings
5 from 3 votes
Split Pea Soup made in the Instant Pot #pressurecooker
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Vegetarian Split Pea Soup with Kale
Cook Time
18 mins
Release pressure
20 mins
 

Tasty split pea soup, chock full of vegetables, and sans the ham.

Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: soup
Servings: 6
Calories: 301 kcal
Author: Kiran Dodeja Smith
Ingredients
  • 2 TBSP extra virgin olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 3 carrots diced
  • 3 stalks celery diced
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1/2 tsp cumin
  • 1 bay leaf
  • 2 cups green split peas soaked for 4+ hours
  • 4 cups vegetarian broth or chicken for non-veg broth
  • 2 large handfuls of chopped kale ribs removed
Instructions
  1. Soak the split peas for 4+ hours. After soaking, drain and rinse.
  2. 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.
  3. 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).

  4. Open the lid and immerse kale in soup; stir with a large spoon - kale will wilt/cook in the warm liquid.

  5. 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 301 Calories 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.