meat-free, dairy-free, egg-free, soy-free*, gluten-free*
Ingredients:
- 8 cups Water
- 2 1/2 cups dried Split Peas
- 1 cup Brown Rice
- 1 15oz. can diced Potatoes (rinsed & drained)
- 1 15oz. can diced sliced Carrots (rinsed & drained)
- 1 cup frozen chopped Onions
- 1 cup frozen Spinach
- 1 bunch Cilantro (chopped)
- 1 Bay Leaf
- 3 tbsp. Braggs or Coconut Aminos*
- 1 tbsp. Vegan Worcestershire Sauce* (optional)
- 2 tsp. Cumin
- 2 tsp. Smoked Paprika
- 2 tsp. Garlic
- 2 tsp. Onion Powder
- Season with Sea Salt
Directions:
- Add everything to Instant Pot (Bay Leaf on top) and stir to combine
- Set Manual setting at High Pressure for 15 minutes
- Quick release steam
- Remove Bay Leaf
Hoff Thoughts: I called this Lunchtime Soup because I make up a pot on Sunday and divide it out over the week for lunch.
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