Vegan split pea soup that is flavorful, quick, and hassle-free can be on the table in no time.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound dried split peas
- 1 pound red potatoes, chopped
- 2 medium carrots, peeled and sliced
- 2 teaspoons liquid smoke flavoring
- 1 teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper flakes
- 1 large bay leaf
- salt and freshly ground black pepper to taste
- 6 cups vegetable broth
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
- Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.
Reviews
easy to prepare and delicious! I will make this on a regular basis this winter. I used an immersion blender for a few seconds before serving to make it less chunky from the potatoes. okay, I’m not a vegan, so I sprinkled some uncured bacon bits on it and had a hint of the ham flavor in it. easier than cooking a ham bone. I used chicken stock, as I had it on hand.