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.
I love a simple and quick soup for my lunches. This gluten free vegetarian instant pot split pea soup is easy to make and delicious. I like to make this soup while meal prepping and then store servings in containers in my refrigerator or freezer for that week's lunches.
If you are looking for more delicious soups you might also enjoy my Gluten Free Instant Pot Italian Style Pasta and Bean Soup, this Gluten Free Instant Pot Pizza Soup, my Instant Pot Pesto Chicken Soup, this Instant Pot Vegetarian Navy Bean Soup or my Gluten Free Instant Pot Baked Potato Soup recipes.
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Ingredients
- Green Split Peas
- Olive Oil
- Yellow Onion
- Celery
- Minced Garlic
- Vegetable Broth
- Water
- White Vinegar
- Sea Salt
- Coarse Ground Black Pepper
- Dried Basil
- Ground Cumin
- 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.
Supplies
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top tip
This soup will seem really runny and thin when you open the lid of your instant pot. The soup will thicken quite a bit as it cools. Let it cool slightly before serving.
If the soup is thicker than you would like the next day add some more vegetable broth before you heat up the soup in the microwave or on the stove top.
Gluten Free Vegetarian Instant Pot Split Pea Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
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 tablespoon Olive Oil
1 medium Yellow Onion, chopped
4 stalks Celery, chopped
1 tablespoon Minced Garlic
4 cups Vegetable Broth
2 cups Water
2 tablespoon White Vinegar
2 teaspoon Sea Salt
½ teaspoon Coarse Ground Black Pepper
½ teaspoon Dried Basil
½ teaspoon 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
FAQ
They are green peas that have had the outer skin removed so they split into two pieces. They can be found in bags in the bean section of your grocery store.
Yes, for this recipe to turn out correctly the split peas will need to be soaked. If you don't soak the split peas they may still be hard or chewy in your soup. You will notice after soaking them overnight they take on liquid and increase in size.
Yes! This soup is great for freezing and reheating. Freeze the soup in freezer safe containers or bags for up to 1 month. Defrost and then reheat the soup on your stovetop or in the microwave.
