Recipe By Soup Loving Nicole
Published Apr 20th
Prep 20m Cook 40m Additional 15m Ready In 1h 15m
Servings 6 servings Calories 392.4

Quick, hearty, and fuss-free vegan split pea soup that is full of flavor and on your table in no time.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound dried split peas
  • 1 pound red potatoes, chopped
  • 2 medium carrots, peeled and sliced
  • 2 teaspoons liquid smoke flavoring
  • 1 teaspoon dried thyme leaves
  • ¼ teaspoon crushed red pepper flakes
  • 1 large bay leaf
  • salt and freshly ground black pepper to taste
  • 6 cups vegetable broth

Cooking Directions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onion. Cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Cancel Saute function.
  2. 2 Add split peas, potatoes, carrots, liquid smoke, thyme, pepper flakes, bay leaf, salt, and pepper; stir to combine. Pour in vegetable broth and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 20 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove lid, stir, adjust salt and pepper to taste, and let sit for 5 minutes to thicken.

Nutrition Facts

  • Calories 392.4
  • Carbohydrate 66.9 g
  • Fat 5.3 g
  • Fiber 22.6 g
  • Protein 21.5 g
  • Saturated Fat 0.7 g
  • Sodium 491 mg
  • Sugar 11.6 g

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