A hearty, protein-rich soup made with split peas, herbs, and vegetables — thick, warming, and completely meat-free.
Ingredients:
3/4 cup uncooked orzo pasta 1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 1/2 cups chopped carrots 1 tablespoon olive oil
1 quart vegetable broth 1 cup dried split peas
1 teaspoon dried thyme
1/2 teaspoon dried chipotle chile pepper
salt and pepper to taste
Directions:
Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.
