This split pea soup recipe is far from ordinary. Filled with Persian flavors and fresh herbs, it’s the perfect comforting meal for a chilly evening. You can prepare it easily in an Instant Pot, a crockpot, or on the stovetop. This vegan soup also freezes well for future meals. Enjoy the wholesome flavors of tender peas and savory spices in one satisfying meal!
How do you make split pea soup with rice and fresh herbs in the instant pot
Prepare your ingredients
Prepare your ingredients, slice an onion, and roughly chop some fresh herbs.
First step
First, sauteé the onion and spices in the pot to develop the flavor base.
Second step
Then, add the rest of the ingredients to the pot and secure the lid. Check that the pressure valve is set on seal and turn on the instant pot to the beans/chili setting for 20 minutes.
Third step: finish and serve
When done, release the pressure manually, open the lid, and check for doneness. Add salt to taste and stir well.
Serve with a slice of crusty bread, a good salad on the side, and finish with chopped scallions and fresh mint for the perfect lunch or dinner.
What are split peas?
Split peas are a type of legume that is harvested when the pod dries and splits naturally, revealing the two halves of the pea inside. These halves can be further dried and split, resulting in what we know as split peas.
Due to their high content of fiber and protein, they are a healthy ingredient in soups and stews. Moreover, split peas are easier to digest than whole peas and cook relatively quickly, making them a convenient addition to any recipe.
Is split pea soup healthy?
Split peas are considered one of the most nutritious legumes, delivering protein, fiber, and various vitamins and minerals. High in vitamin C, they may help reduce low-density lipoprotein (LDL) cholesterol levels and protect against cardiovascular disease.
But perhaps their most important property is their ability to stabilize blood sugar because of their high fiber content. Studies have shown that eating split peas may lower your risk for type 2 diabetes.
Watch how to make
GREEN SPLIT PEA SOUP WITH FRESH HERBS
Equipment
Ingredients
- 2 tablespoons of olive oil
- 1 thinly sliced onion onion
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of turmeric
- 3/4 cup green split dried peas
- 3/4 cup of brown rice
- 1 large bunch of parsley
- 1 large bunch of cilantro
- 15 mint leaves
- 10 cups water
- salt
To serve
- chopped mint leaves
- sliced scallion
Instructions
- With the sautée function on sautée the onion with the olive oil for a couple of minutes, then add the cinnamon and the turmeric. Give it about 5 minutes to release its smell.
- Add the rice, the dry peas, the herbs, the 10 cups of water and cover.
- Set the bean function on the Instant pot for 20 minutes.
- When done release the pressure manually, open the lid and check for doneness. Add salt to taste and stir well.
- Serve in suop bowls, and finish with sliced scallions and fresh mint.
Notes
- If you don’t have parsley, it’s okay to substitute basil for mint.
- You can do it in a regular pot or in an Instant Pot. Set it on the cooking-beans setting. Make it your own
- This freezes well for up to 3 months
- Keeps delicious in the fridge for up to 4 days.
- Sauté: Heat the olive oil over medium heat in a large pot. Add the onions and sauté for a couple of minutes. Then add the cinnamon and turmeric, cooking for about 5 minutes until the spices release their aroma.
- Add Ingredients: Stir in the rice, dry peas, herbs, and 10 cups (2.37 l) of water. Bring the mixture to a boil.
- Simmer: Reduce the heat, cover the pot, and let it simmer. This part will take longer than the Instant Pot method, likely around 1 to 1.5 hours. You’ll need to check occasionally for doneness, if you don’t mind. The peas should be tender, and the rice cooked through.
- Finish the Soup: Once done, remove from heat. You can season with salt to taste and stir well.
- Serve: Ladle the soup into bowls, and garnish with sliced scallions and fresh mint.
- Sauté in a Pan: Since most slow cookers don’t have a sauté function, start by sautéing the onion, cinnamon, and turmeric in a pan with olive oil. Then transfer this mixture to the slow cooker.
- Add to Slow Cooker: Add the rice, dry peas, herbs, and 10 cups of water to the slow cooker.
- Cook: Cover and cook on high for 4-5 hours or on low for 6-8 hours, or until the peas are tender and the rice is cooked.
- Season and Serve: Once done, season with salt to taste, stir well, and serve in soup bowls, topped with scallions and fresh mint.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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