Description
This recipe for gluten free vegetarian instant pot split pea soup is a quick meal idea! This easy plant based soup is made without ham but it still full of flavor. This is the best hot green pea vegetable soup for cold days.
Ingredients
16 ounces dried Green Split Peas, soaked 24 hours, drained and rinsed
2 Tbsp Olive Oil
1 medium Yellow Onion, chopped
4 stalks Celery, chopped
1 Tbsp Minced Garlic
4 cups Vegetable Broth
2 cups Water
2 Tbsp White Vinegar
2 tsp Sea Salt
1/2 tsp Coarse Ground Black Pepper
1/2 tsp Dried Basil
1/2 tsp Ground Cumin
2 Bay Leaves
Instructions
Soak the dried green split peas in water for 24 hours. Drain and rinse the split peas before using.
Using the saute function on your instant pot add the olive oil, onion, celery and garlic. Saute until the onion is translucent.
Add the vegetable broth, water, white vinegar, salt, pepper, basil, cumin and soaked split peas to the instant pot. Stir to combine.
Add the bay leaves on top. Put the lid on your instant pot and using the manual setting cook for 30 minutes.
Let the steam release naturally. Remove the lid and let the soup cool slightly before serving.
The soup will thicken quite a bit as it cools.
Notes
The soup will thicken quite a bit as it cools.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Instant Pot
- Cuisine: Gluten Free