Split Pea Soup with Mushrooms and Sundried Tomatoes

By: Chef AJ

Split Pea Soup with Mushrooms and Sundried Tomatoes
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, High Fibre, Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
6-10 servings, bay leaf, carrots, celery, celery seed, celiac, contributed, cook 8 min, cremini mushrooms, dairy free, dried basil, dried oregano, dried parsley, dried rosemary, easy, garlic, gluten free, green split peas, high fibre, less than 15 min, low carb, low fat, modern, onion, plant-based, potatoes, prep 5 min, pressure cook, salt-free seasoning, smoked paprika, soup, sundried tomatoes, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
8 min

serving icon Servings
6-10 servings
Ingredients
  • 1 pound green split peas
  • 1 large onion
  • 1 pound carrots
  • 1 heart celery
  • 2 large potatoes
  • 8 cups Water
  • 2 cups sundried tomatoes
  • 8 ounces cremini mushrooms
  • 6-8 cloves garlic
  • 4 teaspoons dried parsley
  • 1-2 tablespoons salt-free seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon celery seed
  • 1 teaspoon smoked paprika
  • 1 bay leaf
Instructions
  • Place all ingredients in the Instant Pot.
  • Cook on high pressure for 8 minutes by pressing Manual function and adjusting to high pressure. Alternately, cook on slow cook function and cook on low for 6-8 hours.
  • When time is up allow for natural pressure release.
  • Serve over brown rice and/or raw or cooked spinach or other greens. Or stir in some greens right after releasing the pressure. Enjoy!
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