It has been a while since posting a new recipe, but I have some projects brewing that I am excited about. I’ll say no more. This soup was what happens when there is nothing left in the pantry after traveling for the holidays. I hope everyone enjoys!
Note: this recipe uses an Instant Pot pressure cooker. If one is not available for your use, the recipe can be created by slow cooking the beans on the stove or cooking in a crock pot. Your choice!
Ingredients
- 1 cup split green peas, dry
- 1 cup split yellow peas, dry
- 1 red onion, chopped
- 3-5 cloves garlic, minced
- 1 L veggie broth
- ¼ tsp. berbere spice (more if you want the dish spicier)
- ¼ tsp. ground ginger
- 1 Tbsp. ground turmeric
- Salt and pepper to taste
- Frozen vegetables of choice
- 4-6 Yukon gold potatoes, chopped
Method
- Combine all ingredients (except potatoes and frozen vegetables) into the Instant Pot
- Seal the Instant Pot and set to “Manual” for 15 minutes
- Once the timer goes off, allow the pot to depressurize for 5-15 minutes
- Vent the Instant Pot until the pot is completely depressurized
- Coat potatoes with seasoning of choice (I chose turmeric and black pepper)
- Lay out potatoes on parchment-lined baking sheet and bake at 400°F for 40 minutes
- Add frozen vegetables to stew and mix until temperature is homogeneous throughout all ingredients
- Serve stew with potatoes
- Enjoy!
Bread & Grapes 