Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
INGREDIENTS (for 6 servings):
- 3/4 cup uncooked orzo pasta
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 1/2 cups chopped carrots
- 1 tablespoon olive oil
- 1 quart vegetable broth
- 1 cup dried split peas
- 1 teaspoon dried thyme
- 1/2 teaspoon dried chipotle chile pepper
- salt and pepper to taste
Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.