This rich and hearty soup uses not only split peas, but orzo pasta for a fabulous meal on a cold day.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1-1/2 cups chopped carrots
- 4 cups vegetable broth
- 1 cup dried split peas, sorted and rinsed
- 1 tsp. dried thyme leaves
- 1/2 tsp. hot red pepper flakes
- 1 tsp. salt
- 1/4 tsp. pepper
- 3/4 cup uncooked orzo pasta
- 1/2 cup grated Parmesan cheese
Preparation:
Heat oil in pressure cooker and saute onion, celery, garlic, and carrots for 5 minutes, stirring frequently. Add vegetable broth, split peas, thyme, chile pepper, salt and pepper to pressure cooker. Cover and bring up to pressure. Cook for 10 to 12 minutes. Meanwhile, bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
Reduce pressure, remove lid, and stir cooked and drained pasta into soup. Sprinkile with Parmesan cheese and serve. 4-6 servings
