Split Pea Soup

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It’s not the most photogenic thing and I don’t have time to expound eloquently on its virtues but this split pea soup really hit the spot on a cold winter’s night. This is the first time I’ve made split pea soup in our pressure cooker and it worked out quite well. If you don’t have a pressure cooker this can easily be done on the stove top; it’ll just need to simmer for at least an hour, perhaps more.

What you need:

1 Tbs. olive oil

1 medium onion, diced

2 stalks celery, diced

2 medium carrots, diced

2 cloves garlic, minced

1/2 tsp. salt or to taste (depends on how much sodium is in your broth)

fresh ground pepper to taste

1 tsp. ground coriander

1 tsp. smoked paprika

1 bay leaf

4 c. vegetable broth

2 c. water

2 c. split peas

What you do:

Saute onions, carrots and celery in olive oil until they’re just starting to get soft. Add garlic, salt, pepper, coriander and paprika and cook another minute. Then add the remaining ingredients, stirring to combine. Cover, bring to pressure and cook on high pressure for 30 minutes then allow for a natural release (though if you’re pressed for time a quick release should be fine). You could certainly do this in a slow cooker or on the stove top as well. We had ours over brown rice but you could serve it with any grain or just a nice piece of crusty bread.

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Mitch’s Vegetarian Chili

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Here’s a recipe that goes back a very long time but we still make it on occasion – vegetarian chili from Mitch’s Tavern in Raleigh, NC. Tonight I experimented with making it in the pressure cooker. Check out our post on our previous blog for the original recipe (or get it straight from the Mitch’s Tavern site). If you have a pressure cooker it’s even easier. Here’s the variation I made tonight. I just put all these ingredients into our Instant Pot and cooked on high pressure for 20 minutes.

1/4 c. split peas
1/4 c. brown lentils
1 1/2 c. dried red beans, soaked for several hours and drained
4 c. chopped green cabbage
1 medium onion, cut into 1/2″ dice
4 c. water
4 medium carrots, diced
5 stalks celery, diced
1 tsp. dried basil
1/3 c. chopped fresh cilantro
3-4 cloves garlic, minced
1 tsp. salt
1 tsp. ground cumin
1 Tbs. chili powder
1 28-oz. can crushed tomatoes

The chili was fabulous and so was the appetizer. We just got a good deal on a big bunch of plantains and I made tostones for the first time. I’ve fried ripe plantains many times before but I’ve never used them green. They’re less sweet this way but equally delicious. I used the recipe from Terry Hope Romero’s Vegan Eats World, but if you don’t have that one just Google tostones and you’ll find many recipes.

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