So easy. So quick. So delicious.
High fiber, high taste, everything is right with this one. I’ve seen several recipes that end up watery – and suggest that you wait for it to thicken… but I think this one works best for me.
SERVES: 4 as a meal, 8 as an appetizer.
TIME: 15 minutes prep, 30 minutes cooking, 45 minutes total
INGREDIENTS
1 onion, chopped
4 cloves garlic, minced
Vegan Magic Bacon Grease (or oil, or sauté in water for lower fat and calories)
3 large carrots, chopped
3-4 stalks celery, chopped
5 cups water, boiling
1 Tablespoon Better-Than-Bouillon
2 cups split peas (rinse first and look for rocks or foreign objects)
Bay Leaf
METHOD –
In Instant Pot
Sauté onion and garlic in Vegan Magic Bacon Grease (just a little goes a long way) for 3-5 minute or until translucent. Add carrots and celery, stir and continue to sauté for 2 more minutes or so.
In pot or large mixing bowl (that can handle boiling water) mix bouillon and boiling water. Add to Instant Pot. Add in split peas
Cover, seal, and manual pressure cook for 12 minutes.
Allow for natural release – otherwise you’ll need to add more water before cooking.
When it’s cooked, give it a good stir. Things should be looking pretty perfect and will become even more so with just a few twirls of your stirring spoon.
Will be HOT … and will thicken while standing.
Enjoy!
