Split Pea Soup Recipe

Prep

• Rinse 2 cups dried green split peas in a small/medium bowl
• Chop veggies:
  • 6 cloves of garlic
  • ½ medium yellow onion (milder than red)
  • 2 large carrots
  • 3 small potatoes into cubes
• Boil extra water in kettle to add to instant pot later
• Set aside ¼ cup barley
• Set aside spices

Inner pot of Instant Pot on sauté mode or use a pan on the stove

• 1 tablespoon oil
• Mustard seeds
• After oil is hot, add
• Add ½ medium yellow onion, cook until translucent
• Add 6 cloves of garlic

In another small pan

• 1 tablespoon oil
• Add spices
  • ½ tspn smoked paprika
  • ½ tspn dried thyme
  • ¼ tspn black pepper
  • ½ tspn cumin
  • ¼ tspn white pepper
• Sauté for 2 minutes

Instant pot inner pot, add

• Move contents of pan
• Split peas
• Add ½ bag of frozen, chopped kale (optional)
• Add 6 cups vegetable broth.  If adding kale, add an extra 2 cups of hot water from kettle
• ¼ cup barley
• 2 tspn salt (assuming veggie broth is low sodium)
• Hing (few shakes)
• Optional: 2 tspn vegan Worcestershire sauce or soy sauce

Turn on Instant pot

• Manual cook for 15 minutes
• Hand blend for smoother consistency

* Modified from Vegan Instant Pot Split Pea Soup Recipe, by Karissa’s Vegan Kitchen