Here it is almost fall again. Although the weather is still warm and sunny, the kids are back to school and fall decor fills the store shelves. I created this hearty, yet healthy soup one day, and I have made it 3 times since then. It is just that good! The key to the incredible flavor is roasted garlic. Don’t skip this step…really. I promise you that it takes hardly any effort at all, but by roasting the garlic, the sharpness of the garlic is subdued, and it turns into a creamy mash of deliciousness. The ingredient list is simple. Don’t worry about getting the exact amount of vegetables. I usually don’t measure them at all and add enough to my liking. As a bonus this is made in the Instant Pot, so it takes just minutes to make. If you don’t have a pressure cooker, you can make it in a slow cooker, and it can simmer all day. This soup is vegan and gluten free, but everyone will enjoy it!
Ingredients:
8 cups vegetable broth or 2 cartons (not reduced sodium)
2 cups dried split peas
2 cups celery, chopped
2 cups carrot, chopped
2 cups onion, chopped
5-6 large cloves of roasted garlic, or 8-10 small cloves *see note below
2 tsp liquid smoke
2 bay leaves
Salt and Pepper to taste
*To roast garlic, wrap 1 head of garlic in aluminum foil. Bake in oven at 400 degrees F for 20-30 minutes, until the cloves are soft and brown.
Directions
- Add all ingredients to the Instant Pot. Select the “Bean/Chili” setting for 8 minutes. Let the soup depressurize naturally for 30-40 minutes. (Alternatively, you can add all ingredients to a slow cooker and cook on low for 8 hours).
- Remove bay leaves, stir, and add salt and pepper to taste.
- Serve with a thick slice of whole grain bread.
eat. real. smart. 