5 Minute Split Pea Soup (Gluten free, GAPS

• Gluten free

• Meat

  • 2 tbsp Pastured bacon drippings if you have them

• Produce

  • 1 1/2 cups Carrots
  • 4 large cloves Garlic
  • 1 1/2 cups Northern beans, cooked
  • 1/2 tsp Oregano, dried
  • 1 lb Split peas, dried
  • 1 cup Yellow onions

• Canned Goods

  • 8 cups Chicken stock

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 1/2 tsp Sea salt

Found on backtothebooknutrition.com

Description

Ingredients

• 2 Tbsp pastured bacon drippings if you have them, or pastured ghee (I buy this ghee)
• 1 cup chopped yellow onions
• 4 large cloves garlic, minced or pressed
• 1½ cups chopped carrots
• 2½ tsp sea salt (I buy this sea salt)
• 1 tsp ground black pepper
• ½ teaspoon dried oregano
• 1 pound dried split peas
• 1½ cups cooked Northern beans (or one 15oz can), pureed (I have a tiny food processor I used to make baby food that works perfectly, or you could use a blender)
• 8 cups chicken stock (homemade is best)
• Optional garnish: creme fraiche or sour cream, fresh parsley sprigs

Directions

• Saute the bacon drippings/ghee, onions, garlic, carrots, salt, pepper, and oregano using the Saute setting on the Instant Pot.
• Once softened, stir in the dried peas, pureed beans, and chicken stock.
• Secure lid, select Soup and set time to 5 minutes.
• Once cooking has completed, allow the steam to release naturally or manually, if you want to speed things up (Im impatient and always release it manually)
• If desired, use an immersion blender to puree the cooked soup before serving.
• Serve hot with a dollop of creme fraiche or sour cream, and a sprig of fresh parsley.
• Serves 6-8
• (Recipe adapted from Ina Garten)