How about starting the new year with a delicious bowl of warm and comforting split pea soup? Split peas are an excellent way to add protein and fiber to your diet, while also being low in calories. This soup was a childhood favorite and is inspired by my German mother who made it quite often during the winter months. She made it with pork chops and although this recipe is meat-free, it's definitely not lacking in flavor. This vegan version of her special recipe is thick and hearty, and so easy to make in the instant pot. It's the perfect soup for a chilly winter day!
6 cups of water
2 cups of dried peas - rinsed and sorted
3 ribs of celery - diced
1 yellow onion - diced
2-3 medium carrots - peeled and diced
3 cloves of garlic - chopped
Fresh sprigs of thyme
1 1/2 t liquid smoke
1 T Vegetable Better Than Bouillon
1 T Braggs aminos
2 bay leaves
Salt & Pepper to taste
oil spray - optional
Turn on the sauté function of the instant pot. Spray pot with oil or use a few tablespoons of water to sauté the onions, carrots, and celery until the onions are a bit translucent. Add in the garlic and sauté for a minute more until fragrant.
Turn off the sauté function and pour in the water, peas, thyme, and bay leaves. Close the lid and set the pressure cooker for 20 minutes. When the timer beeps, allow the pressure to release naturally.
Once the steam has been released, add in the Better the Bouillon, Braggs aminos, liquid smoke, and taste for S&P.