Soups

Split pea
Ingredients
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup onion diced
- 6 cloves garlic diced
- 1 lb dried split peas rinsed
- 32oz veggie broth
- 2 bay leaves
- olive oil
- 2 tsp thyme
Instructions
- set instant pot to saute and add onion, carrot and celery with a bit of olive oil
- sautee until soft and then add garlic
- turn off instant pot and add remaining ingredients
- set to pressure cook for 30 minutes
- naturally vent 30 minutes
- remove bay leaves and use spatula to mash some of the veggies and peas but leave fairly chunky
Lentil
Ingredients
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 large onion diced
- handful kale, chard or spinach
- 1 lb dried lentils
- 14oz can diced tomatoes
- thyme, preferably fresh
- 1tsp cumin
- 1/2tsp coriander
- 1/2tsp red pepper flakes
- 32oz packages veggie broth
- olive oil
Instructions
- set instant pot to saute and add onion, carrot and celery with a bit of olive oil
- saute for ~5 minutes
- add the garlic and greens and saute another couple minutes
- turn off the instant pot and add the broth, bay leaves and spices
- pressure cook for 30 minutes and let vent for another 30
Hamburg
Ingredients
- 6 cups chicken broth
- 16oz diced tomatoes
- 1 carrot shopped
- 3/4 cup celery chopped
- 1 garlic clove
- 1/2tsp salt
- 1 bay leaf
- pepper
- 1lb ground hamburg meat
- fresh parsley
Instructions
- sautee the meat and set aside
- sautee veggies in same pan
- mix remaining ingredients plus hamburg and simmer 30 minutes until veggies are all tender
Onion
Ingredients
- 1.5 cups beef broth
- 1.5 cups chicken broth
- 1 large onion mandolined
- 3tbsp butter
- 1tbsp dry sherry
- croutons
- swiss cheese
- parmesan
Instructions
- sautee onion in butter until translucent
- add onions to stock and simmer 45 minutes
- season with salt and sherry
- dish out to bowls and cover with croutons and cheese
- put under broiler for a few until cheese starts to bubble
Minestrone
Ingredients
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- 5 or 6 garlic cloves
- 28 oz can crushed tomatoes
- 14 oz can cannelini beans
- 1 cup fresh spinach shredded
- 1/2 cup pasta
- 1 tbsp italina seasoning
- 2tsp crushed red pepper
- 2 tbsp olive oil
- 32 oz veggie broth
- parmesan rinds
Instructions
- sautee vegetables sans spinach
- add remaining ingredients
- pressure cook for 30 and vent for 30 minutes