This recipe make 8 cups
Directions:
- Set your Instant Pot to Sauté mode.
- Add 1-2 tablespoons of vegetable broth to the pot
- Stir in the diced onion and lean diced ham, cooking until the onions are slightly browned and fragrant
- Add the carrots and celery to the pot, then pour in the remaining vegetable broth
- Stir in the split peas, garlic powder, and season with salt and pepper to taste.
- Close the lid, set the Instant Pot to High Pressure, and cook for 20 minutes
- Once done, allow the pressure to naturally release for about 10 minutes before opening.
- Add parchment paper to your trays
- Pour soup into the trays
- Place dividers (if you choose). We like to use 10 portions per tray
- Freeze dry (my cycle time was 37 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add 2 cups of hot or boiling water to 2 divider portions (if using) or about 1 ½ cup of freeze-dried soup. Stir and cover for a few minutes. Enjoy
Notes:
For a vegan version, leave out the ham.
Nutritional Value Per 1 ½ cups of soup
Calories: 171 Protein: 13 g Fat: 1 g Carbohydrates: 27 g Fiber: 9 g Sugars: 3g
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