Simple Split Pea Soup

1 Tablespoon Olive Oil

1 Small Red Onion, Diced

2 Cloves Garlic, Minced

1 Medium Sweet Potato, Peeled and Diced

2 Tablespoons Reduced-Sodium Soy Sauce

1 Cup Split Green Peas

4 Cups Vegetable Stock

1/2 Teaspoon Smoked Paprika

1 Tablespoon Fresh Rosemary, Minced

1/4 Teaspoon Ground Black Pepper

1 Cup Frozen Green Peas

Salt, to Taste

Heat your pressure cooker on the sauté setting and add the oil. Add the onion and garlic, cooking until translucent and aromatic; about 6 or 7 minutes. Add in the sweet potato, soy sauce, split peas, vegetable stock, paprika, rosemary, and pepper, stir to incorporate, and lock in the lid.

Once sealed, cook on High Pressure for 18 minutes. Let stand for 3 minutes longer before opening the valve to release the remaining pressure.

Stir in the frozen peas (no need to thaw in advance) and season with salt to taste. Give the mixture a vigorous stir to further break up the split peas for a thicker, smoother texture, if desired.

To make this soup on the stove top, without a pressure cooker, simple cover and simmer on low heat for 35 - 45 minutes instead.

Makes 3 to 4 Servings

©Hannah Kaminsky