20 Minute Split Pea Soup

I know, I know... I eat split pea soup all the time... you're right! Sometimes it seems a bit redundant to keep posting about the humble pea, but I think it just may be one of my all time favorite foods. You see, when you cook the soup in a pressure cooker, it become so creamy. The end product is closer to mashed potatoes than it is to soup! .. and with a hefty does of protein and fiber, well, this is a win-win all around!

This is a super simple variation of my Chipotle Split Pea recipe. I've added some lemon zest and red wine vinegar because that is what I had around. The lemon zest was a lovely addition. I buy lemons on sale and zest them before using. I keep the zest in the freezer to add to recipes.

20 Minute Split Pea Soup

• 2 T EVOO
• 1 t Italian Seasoning
• 1 large onion, diced
• 1 carrot, diced
• 6 cloves garlic
• 1 T Cajun Seasoning
• 16 oz split peas
• 6 c water
• 2 chipotle peppers, minced
• 3 T nutritional yeast
• 3 T  red wine vinegar
• Soy sauce/pepper to taste
•  1/2 t Lemon zest

Method:

1. Saute onion, garlic, carrot and spices for 10 minutes
2. Add water; cover and bring to high pressure for 3 minutes
3. Turn off heat and allow pressure to come down naturally. 
4. Stir in chipotle, yeast, vinegar, soy sauce/pepper and zest 
5. ENJOY!

PORTRAIT OF THE DAY