17 Feb Summer Yellow Split Pea Soup
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 4+ hours |
| Servings |
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Ingredients
- 2 cups yellow split peas also known as split pigeon peas or toor dal
- 3 1/2 cups water + extra for soaking
- 2 cups frozen mixed vegetables corn, carrots, peas, green beans
- 2 cups frozen shredded potatoes
- 1 cup frozen spinach
- 1 cup bell pepper orange or red
- 2 Tbsp fresh ginger
- 2 Tbsp dried basil
- 1 1/2 Tbsp lemon juice
- 3/4 tsp Celtic sea salt
- 1/8 tsp cayenne pepper
Ingredients
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Instructions
- Pick through the yellow split peas to remove any rocks or sticks. Wash until the water runs clear.
- Soak the split peas at least 4 hours or overnight. Use enough water to cover an inch over the yellow split peas.
- When ready to cook the soup, thaw the mixed vegetables, shredded potatoes, and spinach in the microwave.
- Drain the water from the split peas and rinse once with fresh water. Drain the water and place the yellow split peas in the cooking pot along with 3 ½ cups of water.
- Chop the bell pepper into ½ inch pieces, and add them to the cooking pot.
- Peel and finely dice the ginger, and add it to the cooking pot.
- Add the thawed vegetables to the cooking pot.
- Add the basil, lemon juice, salt, and cayenne pepper to the cooking pot.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to beans and cook on normal for 15 minutes.
Recipe Notes
Notes:
This recipe was developed in a 6 quart Cosori Multi-Cooker.