This is another installment of the ‘Ode to an Inexpensive Pressure Cooker‘ series. One of our favorite, in fact. Yes, this can be made without the pressure cooker, but I highly recommend one. I haven’t bought canned beans since we purchased it.
So, here’s the soup. There’s comments about doing stove top, some variations, etc. below.
The Stuff
- 2 cups dried split peas (yellow or green)
- 1 onion* diced
- 2 large cloves garlic, minced (or one enormous clove)
- 4 medium carrots, diced
- 4 large stalks of celery diced (or equivalent)
- 2 T nutritional yeast
- 1/4 – 1/2 t garam masala
- 1/4 – 1/2 t ground cumin
- 1/4 – 1/2 t sweet, smoked paprika
- 2 T olive oil
- Salt & Pepper to taste
- 6 cups water
The Making
In the pressure cooker heat olive oil and saute onions until translucent (about 5 minutes), then add garlic. Continue cooking until these begin to caramelize a little, about 5-7 more minutes, then add carrots and celery. Cook together until carrots & celery brighten in color and are more aromatic (3-5 minutes).
Add cleaned, rinsed peas and water. Stir together all ingredients then lock down the lid. Bring pressure cooker up to high pressure, reduce temperature, and cook for 7 additional minutes.
Remove from heat and let sit for several minutes before releasing the valve. Remove lid when lock releases then add yeast and spices. Let sit several minutes for the spices to blend into the soup before serving.
Variations:
- Add curry powder and additional garam masala – more like a Indian dish then
- Add some squirts of Siracha when serving
- More smoked paprika will give a much smokier flavor
- Add some chopped veggies, like cauliflower
- Add diced potatoes to this
- We like to serve it with a little quinoa & some nice bread
- Give it a drizzle of Bragg’s Aminos instead of salt at the table
Yes, you can make this without the magical pressure cooker. You just need to cook everything about 45 minutes until the beans are cooked through. Once they are cooked through the spices & seasonings can be added.