EQUIPMENT SUGGESTIONS
Immersion blender
Ingredients
- ½ medium yellow onion, diced
- 1 celery stalk, chopped
- 1 small carrot, chopped
- 1 pinch dried thyme
- 1 pinch red pepper flakes
- 2 ½ cups low sodium vegetable broth
- ¾ cup dried split peas, rinsed
- ¼ teaspoon kosher salt and black pepper, each
- 1 bay leaf
Instructions
- Add all ingredient so a 3-quart Instant Pot pressure cooker. Close lid and manually set on pressure cook HIGH for 15 minutes. Allow to slow release 20 minutes. Release any remainder pressure and open lid.1/2 medium yellow onion1 celery stalk1 small carrot1 pinch dried thyme1 pinch red pepper flakes2 ½ cups low sodium vegetable broth3/4 cup dried split peas1/4 teaspoon kosher salt and black pepper1 bay leaf
- Discard bay leaf and use immersion blender to puree pea soup. Serve with toppings such as grated cheddar cheese, scallions or oyster crackers.
Stove top Instructions
- Add 1 tablespoon olive oil to a soup pot of 3-quart Dutch Oven over medium high heat. Once oil is hot, add onion, celery and carrot. Sauté several minutes until veggies have softened. Add seasonings and stir for 1 minute.1/2 medium yellow onion1 celery stalk1 small carrot1 pinch dried thyme1 pinch red pepper flakes1/4 teaspoon kosher salt and black pepper
- Add remainder of ingredients and bring all to a boil. Cover and reduce temperature to simmer. Cook for 30 minutes. Discard bay leaf and use immersion blender to puree until smooth. Enjoy with topping of choice.2 ½ cups low sodium vegetable broth3/4 cup dried split peas1 bay leaf
RECIPE NOTES
Nutritional values do not include toppings such as cheese, diced ham, or oyster crackers.
MY NOTES
NUTRITION
Serving: 1g | Calories: 255kcal | Carbohydrates: 46g | Protein: 18g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 220mg | Potassium: 741mg | Fiber: 19g | Sugar: 8g | Vitamin A: 3516IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg
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