Name: Split Pea Soup with Mushrooms and Sundried Tomatoes
Prep time: 5 min
Cook time: 8 min
Yield: 6-10 servings
Ingredients: 1 pound green split peas; 1 large onion (chopped); 1 pound carrots (sliced); 1 heart celery (sliced); 2 large potatoes (cubed); 8 cups Water (boiling ); 2 cups sundried tomatoes (oil free, chopped); 8 ounces cremini mushrooms (dried); 6-8 cloves garlic (pressed); 4 teaspoons dried parsley; 1-2 tablespoons salt-free seasoning; 1 teaspoon dried basil; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon celery seed; 1 teaspoon smoked paprika; 1 bay leaf

Split Pea Soup with Mushrooms and Sundried Tomatoes

By :Chef AJ

Yellow pea soup in bowl on white wooden background

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

less than 15 min

Diet	Celiac, Dairy Free, Gluten Free, High Fibre, Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Potatoes, Split Peas, Sundried Tomatoes

Prep Time

5 minutes

Cook Time

8 minutes

Servings

6-10 servings

Ingredients

1 pound green split peas
1 large onion chopped
1 pound carrots sliced
1 heart celery sliced
2 large potatoes cubed
8 cups Water boiling
2 cups sundried tomatoes oil free, chopped
8 ounces cremini mushrooms dried
6-8 cloves garlic pressed
4 teaspoons dried parsley
1-2 tablespoons salt-free seasoning
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon celery seed
1 teaspoon smoked paprika
1 bay leaf

Course

Soup

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

less than 15 min

Diet	Celiac, Dairy Free, Gluten Free, High Fibre, Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Potatoes, Split Peas, Sundried Tomatoes

Prep Time

5 minutes

Cook Time

8 minutes

Servings

6-10 servings

Ingredients

1 pound green split peas
1 large onion chopped
1 pound carrots sliced
1 heart celery sliced
2 large potatoes cubed
8 cups Water boiling
2 cups sundried tomatoes oil free, chopped
8 ounces cremini mushrooms dried
6-8 cloves garlic pressed
4 teaspoons dried parsley
1-2 tablespoons salt-free seasoning
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon celery seed
1 teaspoon smoked paprika
1 bay leaf

Instructions

Place all ingredients in the Instant Pot.
Cook on high pressure for 8 minutes by pressing Manual function and adjusting to high pressure. Alternately, cook on slow cook function and cook on low for 6-8 hours.
When time is up allow for natural pressure release.
Serve over brown rice and/or raw or cooked spinach or other greens. Or stir in some greens right after releasing the pressure. Enjoy!

http://chefajwebsite.com/index.html

Chef AJ

Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.