Budget Split Pea and Potato Soup by @beyondfoodmarket

25 min

5 servings

🧅

Onion

🥔

Russet potato

🫛

Yellow split peas

💧

1.9 l

Water

🥕

Frozen mixed vegetables

🫗

Oil

🧂

Salt

⚫

Black pepper

🌶️

Cayenne pepper

  1. Chop
    • Onion

    Chop the onion.

  2. Sauté
    • Onion
    • Oil

    Set the Instant Pot to saute mode and add oil, then add the onion.

  3. Sauté
    • Onion

    Saute the onion for about three to four minutes.

  4. Chop
    • Russet potato

    Chop the potato.

  5. Sauté
    • Russet potato

    Saute the potato a little in the Instant Pot for extra flavor.

  6. Add
    • Yellow split peas
    • Onion
    • Russet potato

    Add the yellow split peas and the sauteed onion and potato to the Instant Pot.

  7. Add
    • Water

    Add 8 cups of water.

  8. Add
    • Frozen mixed vegetables
    • Onion
    • Russet potato

    Add the frozen mixed vegetables into the pot with everything else.

  9. Put

    Put the lid on the Instant Pot and set it to High Pressure for 10 minutes.

  10. Cook
    • Onion
    • Russet potato
    • Water

    Let it cook, then open and stir everything together.

  11. Season
    • Salt

    Season with salt, pepper and a little cayenne before serving.

Budget Split Pea and Potato Soup by @beyondfoodmarket

25 min

5 servings

🧅

Onion

🥔

Russet potato

🫛

Yellow split peas

💧

1.9 l

Water

🥕

Frozen mixed vegetables

🫗

Oil

🧂

Salt

⚫

Black pepper

🌶️

Cayenne pepper

Preparation Steps

  1. Step 1/11

    Chop the onion.

    🧅Onion
    🔪Knife
    🪵Cutting board

  2. Step 2/11

    Set the Instant Pot to saute mode and add oil, then add the onion.

    🧅Onion
    🫗Oil

  3. Step 3/11

    Saute the onion for about three to four minutes.

    🧅Onion

  4. Step 4/11

    Chop the potato.

    🥔Russet potato
    🔪Knife
    🪵Cutting board

  5. Step 5/11

    Saute the potato a little in the Instant Pot for extra flavor.

    🥔Russet potato

  6. Step 6/11

    Add the yellow split peas and the sauteed onion and potato to the Instant Pot.

    🫛Yellow split peas
    🧅Onion
    🥔Russet potato

  7. Step 7/11

    Add 8 cups of water.

    💧Water

  8. Step 8/11

    Add the frozen mixed vegetables into the pot with everything else.

    🥕Frozen mixed vegetables

  9. Step 9/11

    Put the lid on the Instant Pot and set it to High Pressure for 10 minutes.

  10. Step 10/11

    Let it cook, then open and stir everything together.

    🥄Spoon

  11. Step 11/11

    Season with salt, pepper and a little cayenne before serving.

    🧂Salt
    ⚫Black pepper
    🌶️Cayenne pepper
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Legumes, Liquid, Fats, Spices

Ingredients

Onion, Russet potato, Yellow split peas, Water, Frozen mixed vegetables, Oil, Salt, Black pepper, Cayenne pepper

Notes

Onion (chopped), Russet potato (small, chopped), Yellow split peas (about half a pound), Oil (for sauteing, amount not given), Salt (to taste), Black pepper (to taste), Cayenne pepper (a little, added at serving)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, Halal, Kosher, soy-free, Sugar-Free, Gluten-Free

Calories

350 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 63g, Fat: 1g, Fiber: 23g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 850mg, Iron: 3.2mg, Magnesium: 70mg, Sodium: 300mg

Vitamins

Vitamin A: 1800IU, Vitamin C: 15mg, Vitamin B6: 0.4mg, Folate: 130mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

Knife, Cutting board, Spoon

Appliances

Pressure cooker

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Budget Meal

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Chunky, Hearty

Flavors

Savory, Earthy, Peppery, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 4-5 days (store in an airtight container,cool before sealing), frozen : up to 3 months (store in freezer-safe airtight containers or bags,thaw in fridge before reheating)