The night before put 3 quarts water in the instant Pot, add 2 Tablespoons kosher salt, stir to dissolve. Add rinsed black-eyed peas, soak overnight. Remove and drain beans in a colander.
Put broth in pan on stove and bring to rolling boil, reduce by about 1/2 cup.
Replace instant pot cooking vessel, set instant pot on sauté, when hot, add oil, let heat up, add Italian sausage, cook breaking up, when Italian sausage is almost done, add onion, garlic and celery, cook until tender. Hit Cancel on instant pot, add peas, rosemary, bay leaves, lemon zest and broth. Put top on instant pot, push pressure button, set pressure to low, put 20 minutes and turn keep warm off. When time is up, let pressure come down on its own. Put 2 cups of soup on a 4 cup container, using the immersion blender blend to smooth paste, add back to soup in pot.
Add kale, put top back on Instant Pot, set to pressure time to 3 minutes, turn off keep warm. When done let pressure come down on it's own.
Blend all topping ingredients together in blender.
Serve with lemon rosemary topping.
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|Serving Size: 1 Serving (1499g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1931 (61%)|
|Amt Per Serving||% DV|
|Total Fat 214.5g||286 %|
|Saturated Fat 63.1g||316 %|
|Monounsaturated Fat 90.1g|
|Polyunsanturated Fat 43.7g|
|Cholesterol 984.6mg||303 %|
|Sodium 3626.6mg||125 %|
|Potassium 3384.2mg||89 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 36.7g|
|Protein 255.2g||365 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3181
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