Ingredients

5 cups vegetable stock

1 1/2 cups dried green split peas, rinsed

1 onion, diced

1 potato, diced

2 carrots, peeled and diced

2 celery stalks, diced

1/2 cup packed chopped kale

4 garlic cloves, minced

1/2 tsp dried marjoram

2 bay leaves

4 sprigs fresh thyme or 1/2 tsp dried thyme

1/4 tsp black pepper

2 tsp liquid smoke

2 tsp vegan Worcestershire sauce

Instructions

1. Rinse and sort the split peas from any residual stones that may have been left behind. Place in the Instant Pot.

2. Add remaining ingredients through the black pepper. You’ll add the liquid smoke and Worcestershire later.

3. Stir well to combine.

4. Secure the lid and turn on to Pressure Cook mode and set time for 12 minutes.

5. When done, let the pressure naturally release for 10 minutes, then do a quick release.

6. Remove bay leaves and thyme springs while giving the soup a good stir.

7. Add liquid smoke and Worcestershire sauce.

8. Use an immersion blender to blend to blend for about 30 seconds. You’re not going to completely blend the soup, just enough to create a smoother consistency. If you don’t have an immersion blender. Remove 2 cups of soup to a blender and blend until smooth, taking caution because you’re working with a very hot liquid. Add blended soup back to the Instant Pot and stir well into remaining soup.

9. Season to taste by adding additional black pepper, liquid smoke or Worcestershire sauce to your liking.

Yield: 4-6