Instant Pot Split Pea Soup with Harissa
—Not On Website, Soup
Ingredients
1–2 tablespoons olive oil
1 red onion, diced
4–6 fat garlic cloves, rough chopped
1 red or yellow bell pepper, diced
1 heaping cup celery, diced
1 heaping cup carrots or parsnips, diced ½ inch thick
1 x 14.5 ounce can of diced tomatoes ( or use fire roasted for extra flavor, or use 1 ½ cups fresh tomatoes diced with their juices ). Do not drain.
2 cups split peas ( feel free to soak for a few hours or not, up to you)
4 cups veggie or chicken broth ( or water with 1 tablespoon Better than Bouillon)
2 cups water
1 ½ teaspoons kosher salt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon dried Italian herbs or Herbs de Provence
1 teaspoon smoked paprika
½ teaspoon aleppo chili flakes ( or regular chili flakes)
Directions
In an Instant pot, using the saute function, saute the the onion and garlic in the olive oil while you chop the rest of the veggies.
Add the rest of the ingredients to the pot. Give a a good stir and cover. Pressure cook on high for 15 minutes. Let pressure release naturally ( 15 minutes).
Stir once again, it will thicken a bit as it cools.
Serve with a teaspoon or two of Harissa Paste, a drizzle of olive oil or a dollop of plain yogurt and some fresh Italian parsley.
Notes
For easier digestion, soak the peas in a bowl of water on the counter or overnight in the fridge. Optional!
To cook in a slow cooker, cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours, or until peas are tender.
To cook on the stove top, cook in a dutch oven, covered, simmer on low heat, 1 hour and 15 minutes, or until peas are tender.