I call this 'kitchen sink' because I had a strong hankering for soup but had pretty limited ingredients. So I got crafty with what I had & the results weren't so bad. ;)
This soup is vegan, gluten free, oil-free, low calorie, high protein, and high fiber!
Ingredients:
1 ½ cups dried split green peas
1 large carrot
½ medium white or yellow onion
4 celery stalks
1 small sweet potato
5 cups water
1 tsp garlic powder
1 tsp oregano
1 ½ tsp parsley flakes
½ tsp sea salt
pepper to taste
*Optional: 1 tsp everything but the bagel seasoning
Instructions
Rinse the dried peas thoroughly under water in a strainer, then set aside.
Slice the carrot into small circles, then in half; dice the celery and onion; and peeled and cut the sweet potato into small ½ inch pieces.
Combine all ingredients into the Instant Pot. Stir together then seal the lidd.
Click the ‘Soup/Broth’ button on the control panel and set the pressure to ‘Normal’. Set the time for 30 minutesand double check that the steam release handle is set to ‘Sealing’.
After a couple minutes, the Instant Pot will be ready and automatically start cooking the soup for the 30 minutes. Once the 30 minutes is up, allow the pressure to naturally release for 10-15 minutes, then quick release the pressure valve.
Taste and adjust seasonings to desired taste if necessary. Serve immediately or store in an airtight container in your refrigerator for up to 1 week, or in your freezer for 5-6 months.
*Recipe makes 6 cups // 4 servings.
*1 1/2 cups=1 serving.
Nutritional info (per 1 serving)= 195 calories, 1g fat, 46g carbs, 18g fiber, 17g protein.
& feel free to toss in some pepitas or hemp seeds for extra crunch!
Hope you love it as much as I do & enjoy eating more for less! :)
xo Mackenzie.