Try this Pressure Cooker Smoky Split Pea Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in the cooker. Add the garlic and cook over moderately high heat until lightly browned. Stir in the onion, cumin and chipotles and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the water, tomatoes, split peas and carrots. Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 15 minutes. If time permits, allow the pressure to come down naturally. Otherwise, release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape. Season the soup with salt and black pepper. If it seems thick, thin it with a little water. Stir in the cilantro just before serving. Per serving: 86 Calories; 5g Fat (48% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 334mg Sodium Recipe by: Food and Wine, April 1996
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 6 | ||
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Calories: 156 | ||
Calories from Fat: 33 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 267.9mg | 9 % | |
Potassium 633.2mg | 17 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 16g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database 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: 156
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