Description
A hearty split pea soup with barley, carrots, onions, savory herbs and green onions. This is a copycat recipe of the popular vegan soup sold at California Pizza Kitchen.
Ingredients
Scale
- 1 pound dried split peas, rinsed and sorted
- 1/2 cup uncooked pearl barley
- 8 cups water
- 2 bay leaves
- 1 tsp salt
- 1 Tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp dried sage
- 1/8 tsp ground cumin
- 1 1/2 cups diced carrots
- 1/2 cup minced yellow onion
- 1/3 cup finely diced celery
- 1/2 cup diced green onions
- 1 Tbsp fresh lemon juice
- Salt and pepper, soy sauce to taste
Instructions
- Add split peas, barley, water, bay leaves, salt, soy sauce, thyme, garlic powder, sage, cumin, carrots, yellow onion and celery into the Instant Pot.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Stir in the green onions and lemon juice. Add extra salt, pepper and soy sauce to taste.
- Ladle into bowls and serve.
Notes
This soup is naturally vegan. However if you want to add some oomph to the soup you could add in chunks of ham and/or cook the soup with a hambone in it. You could also add in crumbled bacon after the soup has pressure cooked.
- Category: Soup
- Method: Instant Pot
- Cuisine: American