Smokey Cheesy Split Pea Soup
30-60 min, 6 servings, basil, bay leaf, carrot, celery, celiac, contributed, cook 20 min, easy, garlic, green split peas, ground black pepper, Jill McKeever, liquid smoke, marjoram, modern, potatoes, prep 10 min, pressure cook, sea salt, soup, thick & creamy nacho cheese sauce, water, yellow onion
Ingreadient
- 3 medium potatoes
- 3 stalks celery
- 1 large carrot
- 1 small yellow onion
- 2 cloves garlic
- 2 cups green split peas
- 1 teaspoon liquid smoke
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1 bay leaf
- 1 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 cup Thick & Creamy Nacho Cheese Sauce
- Water
Direction
- Place all the ingredients in the inner pot. Cover all ingredients with enough to have 1 inch of water standing over all ingredients.
- Cover with lid, turn lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 10 minutes.
- When cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode then wait 10 minutes for the pressure to go down.
- Slide the steam release handle to the “Venting” position to release remaining pressure until the float valve drops down. Remove lid.
- Remove bay leaf.
- Use an immersion blender to puree soup. Stir in Thick & Creamy Nacho Cheese Sauce. This recipe is located in the app under side dishes for the full recipe.
- Serve hot with whole grain dinner rolls. Enjoy!
