Arrange whatever pieces come your way. ~Virginia Woolf~
This vegan Make Life Simple, Instant Pot Split Pea Soup is packed full of winter veggies and seasoned with North African spices. It only takes 15 minutes in an Instant Pot, using the pressure cooker setting. When it is done, serve it up with spicy Harissa paste and a drizzle of olive oil. To cool down the palate, swirl yogurt into the bowl. Harissa Paste, if unfamiliar is a spicy North African condiment we all should get to know. It gives somber split peas a boost of flavor along with lovely heat. Together, it’s magic.
Oh ya, and did I mention it only takes 15 minutes in the pressure cooker? Make a batch and portion it up for midweek meals. A true timesaver.
But do you want to know the main reason I posted this recipe? If you are like me, you’ve probably had some spit peas hanging around in your pantry a while now. I’ll be honest, they don’t fly off my shelf. Brian, has never once said, “Honey, I feel like split pea soup tonight“. Ever.
But, still it feels good using up pantry ingredients we already have on hand, especially during the winter months, when fresh produce is more limited. Perhaps I’m a little like my frugal parents, in that cooking up something humble, like split peas, which cost very little, but still have the potential of tasting amazing ……is so extremely gratifying! I want you to feel this!!!
Plus, split peas are really high in fiber and low in calories, meaning are filling and satisfying, while being heart-healthy, and keep me feeling energized all day long.
Either way, I think you’ll love it.
Make batch of this Instant Pot Split Pea Soup on Sunday and portion it out for midweek meals!
Tag your creations #feastingathome, so I can see!
Make Life Simple Instant Pot Split Pea Soup, packed with veggies and seasoned with Harissa Paste and North African flavors. Drizzle with olive oil and keep it vegan, or add a swirl of yogurt for added richness. ( See stove top and Slow cooker options below)
- 1–2 tablespoons olive oil
- 1 red onion, diced
- 4–6 fat garlic cloves, rough chopped
- 1 red or yellow bell pepper, diced
- 1 heaping cup celery, diced
- 1 heaping cup carrots or parsnips, diced ½ inch thick
- 1 x 14.5 ounce can of diced tomatoes ( or use fire roasted for extra flavor, or use 1 ½ cups fresh tomatoes diced with their juices ). Do not drain.
- 2 cups split peas ( feel free to soak for a few hours or not, up to you)
- 4 cups veggie or chicken broth ( or water with 1 tablespoon Better than Bouillon)
- 2 cups water
- 1 ½ teaspoons kosher salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried Italian herbs or Herbs de Provence
- 1 teaspoon smoked paprika
- ½ teaspoon aleppo chili flakes ( or regular chili flakes)
Add the rest of the ingredients to the pot. Give a a good stir and cover. Pressure cook on high for 15 minutes. Let pressure release naturally ( 15 minutes).
Stir once again, it will thicken a bit as it cools.
For easier digestion, soak the peas in a bowl of water on the counter or overnight in the fridge. Optional!
To cook in a slow cooker, cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours, or until peas are tender.
To cook on the stove top, cook in a dutch oven, covered, simmer on low heat, 1 hour and 15 minutes, or until peas are tender.