Food Faith Fitness · by Britany Saare★ 4.7 (3)
Instant Pot Split Pea Soup
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 37%
CARBS 54G65% OF CAL
18G FIBER0G ADDED6G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 5G15% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan soup made from split peas, vegetables, and broth, cooked quickly in a pressure cooker. Creamy and comforting, it's a filling weeknight meal.
mainamericansoupbeans🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 cloves garlic (minced)
- 1 pound dried green split peas (rinsed)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 37%
CARBS 54G65% OF CAL
18G FIBER0G ADDED6G INTRINSIC30G OTHER6G TOTAL SUGAR
FAT 5G15% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 813mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 825mg
- Calcium
- 63mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 813MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.