17 Feb Summer Yellow Split Pea Soup
Posted at 19:32h
Summer Yellow Split Pea Soup
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.
This recipe was developed in a 6 quart Cosori Multi-Cooker.
error: Eats Treats and Parsnips, Inc. owned content