This is a delicious, nutritious, and easy recipe from our favorite whole-food vegan chef that is a favorite in my house!
Ingredients
8 cups boiling water
1 lb split beans (1 cup each, green and yellow)
1 lb carrots sliced
large onion chopped
bunch celery sliced
4 cloves garlic minced
1 tsp each basil, oregano, celery seed, smoked paprika
4 tsp parsley flakes
1 bay leaf
(To pack in even more veggies, add 4 finely chopped Roma tomatoes and a bag of dried mushrooms. Increase each of the spices (except the bay leaf) by ½ tsp.)
Instructions
Add all ingredients to an electric pressure cooker, like the Instant Pot*.
Add water to the maximum level and bring to pressure for 6-7 minutes with a natural release.
Ladle the soup over raw greens, like kale, collards, or spinach. The heat of the soup cooks the greens to perfection!
Recipe by Eat Well, Stay Well | Sharon McRae | Plant-Based Certified Health Coach | Columbia, MD at https://eatwell-staywell.com/2013/06/28/chef-ajs-split-pea-soup/