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Instant Pot Split Pea Soup
A comforting and nourishing vegan-friendly soup…
Course
Brunch
Cuisine
Lebanese
Keyword
bay leaf, celery, chickpeas, Vegan Split Pea Soup
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
46
kcal
Author
Corrie
Ingredients
2
cups
dry split peas
rinsed and sorted
2
green onions
finely chopped
2
carrots
diced
1
onion
chopped
6
cups
vegetable broth
1
potato
chopped
2
ribs
celery
chopped
3
garlic cloves
minced
1
bay leaf
1
teaspoon
paprika
smoked
1
teaspoon
basil leaves
dried
1
teaspoon
fresh thyme
dried
½
teaspoon
cayenne pepper
salt and pepper
to taste
Instructions
Put all the ingredients in the Instant Pot and stir well.
Close the lid and cook on high pressure for 15 minutes.
When cooking time ends, wait for a natural pressure release for 15 minutes.
Once done, open the lid and stir.
Serve with crackers and enjoy :)
Nutrition
Calories:
46
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
726
mg
|
Potassium:
225
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3083
IU
|
Vitamin C:
10
mg
|
Calcium:
21
mg
|
Iron:
1
mg