Vegetarian Split Pea Soup recipe

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Ingredients

¾ cup uncooked orzo pasta
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 ½ cups chopped carrots
1 tablespoon olive oil
1 quart vegetable broth
1 cup dried split peas
1 teaspoon dried thyme
½ teaspoon dried chipotle chile pepper
salt and pepper to taste

Nutrition Info

283.1 calories
carbohydrate: 50.7 g
cholesterol: : -
fat: 3.5 g
fiber: 11.7 g
protein: 13.4 g
saturatedFat: 0.5 g
servingSize: -
sodium: 341.9 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.

  2. In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.

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