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Smoky Split Pea Spinach Soup

Smoky Split Pea and Spinach Soup

A fragrant and flavorful soup that sticks to your ribs, Smoky Split Pea and Spinach Soup comes together in a snap in an Instant Pot but you can also easily make it on a stovetop; just use the same recipe but simmer partially covered until the split peas have burst and are softened, about an hour. Perfect for cold weather or anytime you're craving a protein-rich, gently smoky soup that reminds you of an old favorite. This is also great for leftovers; just remember to add a little more water or stock because it will get pretty thick in the fridge. Want to add a little more authenticity to your split pea soup flavor profile? Sauté some veggie dogs, slice them up and serve on top.

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Smoky Split Pea and Spinach Soup

2 teaspoons olive oil or 3 tablespoons low-sodium vegetable broth
1 cup yellow onions, diced
1 cup carrots, peeled and sliced
1 cup celery, sliced
4 cloves garlic, minced
3 cups baby spinach
1 tablespoon low-sodium tamari
16 oz. dry split green peas
2 tablespoons nutritional yeast
1 tablespoon dried dill
1 teaspoon liquid smoke
1 bay leaf
5 cups low-sodium vegetable broth
Salt, pepper and fresh lemon juice to taste

Heat the olive oil or broth in the Instant Pot on the sauté setting for a minute. Add the onions, carrots and celery, sautéing for a few minutes, and then add the garlic, spinach and tamari, sautéing for three more minutes. Add the split peas, nutritional yeast, dill, liquid smoke; stir together for 30 seconds, then add the bay leaf and broth. Set to cook for seven minutes and allow for a natural release. Remove the bay leaf and serve with salt, pepper and fresh lemon juice.

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