Split pea soup is a staple around our house. My girls both slurp it down faster than Vegan Mac and Cheese. It has the perfect blend of flavor, character and heartiness that keeps me coming back for more. You don’t need a ham bone to create a flavorful split pea soup! This recipes has a large number of spices, but I promise it is worth it!!
I am a spice-aholic. I wish I wasn’t but whenever I go to trader joes or any new town I have to look for and buy new spices! One of friends lives in a quaint town in VA and there is the cutest shop there, called The Cheese Shop. The spices are so reasonably priced it knocks my socks off and I always end up filling my whole cart when I go in! A recipe can survive with only one or two seasonings, but they come alive when you add in the perfect combinations of herbs and spices. It is amazing that God chose to create plants that not only add amazing flavor to our food, but also have incredible health benefits! He didn’t have to make anything taste good, or even create us with taste buds but He did and I am so thankful!
If you don’t have an instant pot then please check out my stovetop version, here.
Nourishing Instant Pot Vegan Split Pea Soup
Hearty split pea soup with plenty of flavor and vegetables to fill you up for hours!
- 8 c. veggie broth
- 1 Onion
- 1 T. garlic salt
- 1 T. garlic and herb no salt seasoning
- 1 T garlic powder
- 1 T onion powder
- 2 T. natural ketchup (no high fructose corn syrup )
- ½ t. smoked paprika (optional for a more “meaty” flavor)
- 1 t. dill
- ¼ t. Thyme
- 1/8 t. pepper
- 3 bay leaves
- 1 t. parsley
- 3 carrots
- 3 c. cauliflower florets
- 3 celery stalks
- 2 potatoes
- 1 can fire roasted tomatoes
- 1 lb. green split peas
- 1 c. water
- 2 T. braggs amino acids (optional)
- cashew cream (optional topping)
- sliced green onion, for garnish
- Step 1 Turn the pressure cooker on to the Sauté setting. Add ¼ c. of the vegetable broth and allow it to warm up for a minute. Mix in the onions and other spices and cook until the onions are tender.
- Step 2 Toss in the rest of the ingredients and stir well.
- Step 3 Place the lid on the pot until it is fully locked into place and set the steam release know to the Sealing position.
- Step 4 Cancel the Sauté function and turn on the pressure cooker function for 18 minutes.
- Step 5 When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.
- Step 6 When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves, if you used them.
- Step 7 Taste and add salt and pepper, if necessary.
- Step 8 Serve hot with the optional topping of a dollop of cashew cream!!