Split Pea Soup with Mushrooms and Sundried Tomatoes
6-10 servings, bay leaf, carrots, celery, celery seed, celiac, Chef AJ, 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
Ingreadient
- 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
Direction
- 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!
