Split pea and navy bean soup

Split pea and navy bean soup (IP recipe)


6c good veggie stock or mushroom stock (preferably homemade)
2c dried split peas, washed and sorted
1 can (14.5oz.) navy beans and liquid

1 cup shredded carrots (aprox. 2 medium carrots)
1 medium yellow onion, peeled and diced medium
8 oz. sliced mushrooms (aprox. 3 cups) *you can leave out if you don't like

3 medium yukon gold potatoes, washed, diced into about 1 inch dice (I left skins on)
3 cloves garlic, peeled and minced small
2 tsp. onion powder
2 tsp. garlic powder

2 tsp. oregano 
1 tsp. cumin
2 tsp. salt (optional)
1 tsp. black pepper (optional)

Combine all ingredients into your instant pot, and gently stir.  Place top on, and turn pressure valve to pressure.
Manual set for 19 minutes.
After time is up, let naturally pressure release.  Stir well, and serve. 


Combine all ingredients, and bring to a boil over medium high heat.  Stir gently, and put lid on pot.  Reduce heat to medium low.  Cook for 25 minutes, stirring every 10 minutes.  After 25 minutes, check potatoes and split peas to see if fully cooked.  Cook longer if needed. 



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