Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
Original recipe makes 6 servings
Ingredients
3/4 cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 1/2 cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
1/2 teaspoon dried chipotle chile pepper
salt and pepper to taste
Directions
- Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
- In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
- Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
- Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.
Nutrition
Calories: 283 kcal
Carbohydrates: 50.7 g
Cholesterol: < 1 mg
Fat: 3.5 g
Fiber: 11.7 g
Protein: 13.4 g
Sodium: 342 mg
