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EVEN EASIER and LOWER FAT PEA SOUP
INGREDIENTS
Split Peas (dry) – 2 cups
Hot Water – 6-7 cups
Veggie Broth – 3 Teaspoons
Onion – 1, chopped
Celery – 3 stalks, diced
Oil – 1 teaspoon
Granulated Garlic – ½ Teaspoon
Black Pepper – ¼ teaspoon
Salt to taste
Bay Leaf – 1
Carrots – 2, peeled and coarsely shredded
Lemon Juice – 1 or 2 tablespoons (optional)
METHOD
Pick through the split peas for foreign objects or dirt and rinse well.
This is where it’s crazy easy. Just put everything (except lemon juice) in Instant Pot. Stir it around a bit to mix well.
Cook under high pressure for 12 minutes… let release naturally (unless you’re in a super hurry!)
You might want to use an immersion blender just a bit… but it might be ready to go with just a stir. Depends on whether you want carrot bits or not. 🙂