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Sunday, September 27, 2015

Split pea stew

Split pea stew

This recipe was a last minute thing.  I didn't want to cook today, and I had to work again tonight, so I wanted to sleep.  Enter my Instant Pot® and some quick thinking, and 18 minutes later I had some great stew that my whole family ate.
I grew up on lentils and split peas.  My dad could eat split pea soup every day.  He loved the stuff, I did not.  It was not until years later that I started liking it more and more.  Now, I am like my dad, and could eat the stuff every day.
There are many recipes out there for split pea soup.  I think what set my recipe as different, was the addition of big chunks of portobello mushrooms.  It made the stew like meaty stew. They added a wonderful flavor on top of it all.  I used mushroom stock too, and I think that really added a great flavor too.  Once you make this, I pretty much can guarantee that you will make it again.  It is that good.  The fact that my wife and kids chowed down on this stuff is also a good gauge that it was the correct recipe to make. :)

Ingredients:

1 medium onion, peeled and chopped into 1/2 inch pieces
3 cloves garlic, peeled and smashed, chopped fine
1 cup chopped carrots (about 2 medium) 1/2 inch pieces
2 medium russet potatoes, washed well and diced into 1 inch pieces
2 large portobello mushrooms, cleaned and diced into 1 inch pieces
1 14.5 oz can of diced tomatoes
1 1/2 cups green split peas, washed and sorted
5c mushroom stock (either homemade or from the store) (you can sub with veggie stock if you don't have access to mushroom stock)
2 tablespoons low sodium soy sauce
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian seasoning
1/2 tsp. liquid smoke

Turn your instant pot on to saute, and let heat up for a few minutes.
When it has heated up, add the onions, garlic and carrots and saute for about 5 minutes.  Add the carrots, potatoes and mushrooms.  Continue to saute for another 5 minutes, stirring the whole time.  Add the tomatoes and split peas, and stir well.

Add the mushroom stock and the remaining spices and liquid smoke.  Stir well and bring to a boil.
When it has come to a boil, turn off your Instant Pot and put the lid on.  Make sure nob is to pressure, and now set the IP for manual and 18 minutes.
After 18 minutes, you will do quick release.  Then, enjoy a wonderful, hearty bowl of delicious stew.  It should be nice and creamy and you will fall in love.

****Stove top directions*****

You will need a large pot with a good fitting lid.
Place pot on stove over medium high heat.  Add onions, garlic and carrots. Saute for 10 minutes, until the onions are starting to get translucent. 
Add the potatoes, mushrooms, and tomatoes.  Stir well and cook for another 5 minutes.  
Add the split peas, mushroom stock, all the spices and the liquid smoke.  Stir well and allow to come to a simmer.  
Reduce heat to medium low, and cover tight.  Let simmer for about 40 minutes. After 40 minutes, take the lid off and stir well, all the way to the bottom.  Check the potatoes and peas.  If there is anything not cooked, cover and let cook another 10 minutes.  
Serve hot.

8 comments:

  1. I love split pea soup, too! Much to my husband's confusion, I can eat it every day, too! Thanks for this variation! I can't wait to try it!

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  2. Made this today! I'm in heaven! So good, I didn't have 1 1/2 cups of split green peas. Only one cups, so I added a half of cup of yellow split peas. Used my own mushroom powder and own veggie broth seasoning. Delicious! This is a keeper!

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  3. This is great, even hubby (not vegan) said he thought was bomb!

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  4. How does one make mushroom stock?

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    Replies
    1. http://www.klunkerskitchen.com/2015/07/easy-mushroom-stock.html

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  5. Made the stove top version with vegetable broth- excellent! My husband loved it!

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