Wednesday, February 11, 2015

Hoff's Split Pea Soup II (Instant Pot)

Hoff's Split Pea Soup II (Instant Pot)
Makes: About 10 cups
meat-free, dairy-free, egg-free, oil-free

  • 1 lb. Split Peas (rinsed)
  • 4 cups hot Veggie Broth
  • 4 cups hot Water
  • 8 oz. Smoked Tempeh (chopped)
  • 1 Zucchini (shredded)
  • 1 medium Onion (chopped)
  • 2-3 cloves of Garlic (minced)
  • 1 15oz. can Diced Potatoes (rinsed & drained)
  • 1 15oz. can Sliced Carrots (rinsed & drained)
  • 2 tbsp. Liquid Smoke
  • 2 tbsp. Vegan Worcestershire Sauce
  • 1 tbsp. Cumin
  • 2 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 tsp. Smoked Paprika
  • 1 Bay Leaf
  • Season with Sea Salt

  1. Place all the ingredients into the Instant Pot, placing the Bay Leaf on top
  2. Cook Manually on High Pressure for 7 minutes
  3. Let the steam release naturally
  4. Remove Bay Leaf
  5. Stir & serve!

Hoff Thoughts: By starting with hot Water & Veggie Broth, you can cut the cooking time down.  I use the canned ingredients to cut down on the prep work, but you could quarter a few Baby Yellow Potatoes and chop a few Carrots (or chop shredded Carrots) just as well.  Yes, the soup is a bit watery the first day, but this makes a lot of soup and the leftovers will be the split pea consistency you're used to.

1 comment:

  1. This soup sounds delicious. I have used a similar recipe, but minus the liquid smoke, shredded zucchini and smoked tempeh. I'm making this for dinner tonight and can't wait to taste it. Thanks for sharing.