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Smokey Cheesy Split Pea Soup
Wholesome Veggie Pasta Soup
| By : |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
- 2 stalks celery diced
- 1 large carrot diced
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 2 teaspoons dried parsley
- 1 bay leaf
- 6 cups vegetable broth
- 28 ounce kidney beans rinsed and drained,
2 cans - 1 1/2 cups pasta dry
- 3 cups baby spinach fresh
- 1 cup mushrooms sliced
- 1/8 teaspoon black pepper ground
Ingredients
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Instructions
- Press the "Sauté" button; add celery, carrot, onion, bell pepper, dried parsley, bay leaf and
1/4 cup vegetable broth. - Sauté vegetables in broth until onions are translucent, about 8 minutes. If the inner pot becomes dry before onion is tender, add
2 tablespoons broth to prevent vegetables from sticking. - Add remaining broth, kidney beans, pasta, spinach, mushrooms, and pepper.
- Continue to simmer soup until pasta is tender to the bite, 10 to 15 minutes, depending on pasta type.
- Remove bay leaf. Press "Keep Warm/Cancel" twice to activate keep warm mode.
- Serve right away or cover with lid, the soup is ready when your family is ready to eat. Enjoy!
Jill McKeever is a plant-based chef, author, and certified personal coach. Her cookbook, OMGee Good! Instant Pot Meals, Plant-Based & Oil-Free, shows how to use the Instant Pot to cook up easy comfort meals the whole family will enjoy. Every week, she posts entertaining videos on YouTube and Facebook to guide viewers through living a plant-based lifestyle. Subscribe to watch her on YouTube: https://www.youtube.com/user/SimpleDailyRecipes
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This soup is so easy and quick to throw together. My picky eater surprised me when she went back for seconds.
Outstanding! Easy to throw together, and so good with homemade veggie broth.
Excellent. I substituted oregano for parsley simply because I don’t care for it and also added hot sauce. Yum. Easy.
Really good, hearty soup! I topped with fresh grated parmesean cheese and that really added a nice flavor!