I love a minimalist soup that I can throw in the Instant Pot and then in 30 minutes, voila! Dinner is served.
Split peas are a quick cooking legume that are super comforting and delicious all on their own with very few extra ingredients. The smoked paprika lends a familiar “smoked ham” flavor but with out the ham, of course. This soup is simply seasoned with a little garlic and paprika, but I think it would be delicious with curry powder or even spiced up with chili powder.
Lentils and split peas a great sources of protein and fairly low in calories, but are also good sources of iron, potassium and fiber. They cook quickly, and you don’t even need to blend them to thicken the soup. It’s good right out of the pot!
This soup does thicken up as it cools, but just thin it a little before re-heating with simply water.
I like to start soups in the Instant Pot by sauteeing the onion, garlic and other veggies in order to develop the flavor before cooking the soup.
After adding the rest of the ingredients, and cooking for 30 minutes, the soup is done and is quite thick and chunky, but still nicely broken down.
- 1 tablespoon olive oil
- 1 onion, white, chopped
- 1 medium carrot, peeled and chopped
- 2 cloves garlic, minced
- 6 cups water or stock
- 2 cups split peas
- 3 teaspoons sea salt
- 2 teaspoons smoked paprika
- 1 tablespoon fresh thyme, chopped
- Turn the Instant Pot on to sauté mode, and add the olive oil, onion, carrot and garlic. Sauté for 5 minutes and then add the water, split peas, sea salt, smoked paprika and thyme. Cover tightly with the lid and set to soup/stew and cook under pressure for about 30 minutes.
- When the timer goes off, allow to pressure to reduce and remove the lid. Stir well and add more water if desired,
- Season with salt and pepper to taste.
- Makes 2 quarts.
I hope you enjoy this soup! Garnish with fresh herbs and serve with crusty bread for an economical and hearty meal.