Warm up on a chilly evening with a comforting bowl of split pea soup. This is not your traditional split pea soup, this recipe is filled with fresh herbs and Persian flavors and a breeze to make in your instant pot, on the stove top, or in a crock pot. Enjoy the delicious and wholesome flavors of tender peas and savory spices in a satisfying meal. And if you like to prepare your meals in advance, this vegan green split pea soup freezes very well for future meals.
With the sautée function on sautée the onion with the olive oil for a couple of minutes, then add the cinnamon and the turmeric. Give it about 5 minutes to release its smell.
Add the rice, the dry peas, the herbs, the 10 cups of water and cover.
Set the bean function on the Instant pot for 20 minutes.
When done release the pressure manually, open the lid and check for doneness. Add salt to taste and stir well.
Serve in suop bowls, and finish with sliced scallions and fresh mint.
Notes
💡 SUBSTITUTE
If you don't have parsley, it's okay to substitute basil for mint.
You can do it in a regular pot or in an Instant Pot. Set it on the cooking-beans setting. Make it your own
💡 STORAGE
This freezes well for up to 3 months
Keeps delicious in the fridge for up to 4 days.
💡Stove Method:
Sauté: Heat the olive oil over medium heat in a large pot. Add the onions and sauté for a couple of minutes. Then add the cinnamon and turmeric, cooking for about 5 minutes until the spices release their aroma.
Add Ingredients: Stir in the rice, dry peas, herbs, and 10 cups (2.37 l) of water. Bring the mixture to a boil.
Simmer: Reduce the heat, cover the pot, and let it simmer. This part will take longer than the Instant Pot method, likely around 1 to 1.5 hours. You'll need to check occasionally for doneness, if you don't mind. The peas should be tender, and the rice cooked through.
Finish the Soup: Once done, remove from heat. You can season with salt to taste and stir well.
Serve: Ladle the soup into bowls, and garnish with sliced scallions and fresh mint.
💡Slow Cooker Method:
Sauté in a Pan: Since most slow cookers don't have a sauté function, start by sautéing the onion, cinnamon, and turmeric in a pan with olive oil. Then transfer this mixture to the slow cooker.
Add to Slow Cooker: Add the rice, dry peas, herbs, and 10 cups of water to the slow cooker.
Cook: Cover and cook on high for 4-5 hours or on low for 6-8 hours, or until the peas are tender and the rice is cooked.
Season and Serve: Once done, season with salt to taste, stir well, and serve in soup bowls, topped with scallions and fresh mint.