Split Pea Soup
Abbie Anderson
Pressure Cooker
ingredients
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Ingredients:
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 1/2 cups chopped carrots (i didn’t use carrot)
- 4 cups vegetable broth (used chicken stock instead)
- 1 cup dried split peas, sorted and rinsed
- 1 tsp. dried thyme leaves
- 1/2 tsp. hot red pepper flakes (used cayenne pepper)
- 1 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup uncooked orzo pasta (didn’t use)
- 1/2 cup grated Parmesan cheese (didn’t use)
- added one acorn squash chopped and peeled
directions
- 1
Heat oil in pressure cooker and saute onion, celery, garlic, and carrots for 5 minutes, stirring frequently. Add vegetable broth, split peas, thyme, chile pepper, salt and pepper to pressure cooker. Cover and bring up to pressure. Cook for 10 to 12 minutes. Meanwhile, bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
- 2
Reduce pressure, remove lid, and stir cooked and drained pasta into soup. Sprinkile with Parmesan cheese and serve. 4-6 servings
Source: abbierd
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