This thick pea soup is so easy to make in the Instant Pot or other pressure cooker. Refrigerate or freeze leftovers for more quick, hearty meals.
8 cups water
1 onion, chopped (about 2 cups)
1 cup of chopped mushrooms
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 bay leaves
2 Tablespoons dried parsley flakes
1 teaspoon basil
1 teaspoon celery seed
1 teaspoon paprika
1 pound dried split peas
1/4 cup uncooked barley or rice
salt and pepper to taste
1 teaspoon salt-free seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
Prepare and measure the ingredients before beginning to cook.
Dry saute' onion and mushrooms for 3 minutes. Add 2 tablespoons of water, the carrots and celery and cook two more minutes. Add 2 more tablespoons water along with the garlic, bay leaves, parsley, basil, celery seed, paprika and cook one more minute. Stir in remaining water, the split peas and barley. Cook under pressure for 10 minutes. Allow steam to release naturally. Taste the soup, then add any or all of the optional seasonings.
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