Name: Easy Instant Pot Black-Eyed Pea and Beet Green Soup
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 cup water; 3 cups chickenor turkey broth; 3/4 cup dry black-eyed peas, rinsed; 1/2 cup carrots, diced; (optional) 2 Tbsp. diced onion; 1 tsp. unrefined sea salt; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. dried basil; 1 tsp. cumin; (optional) 1/2 cup rice + 1 cup additional water or broth; 1 cup frozen or fresh peas; 2 cups packed beet greens, stems removed, roughly chopped; (optional) 1/2 cup roasted chicken or beef

Description

A simple, summer soup loaded with potassium.

Ingredients

UnitsScale

1 cup water
3 cups chickenor turkey broth
3/4 cup dry black-eyed peas, rinsed
1/2 cup carrots, diced
(optional) 2 Tbsp. diced onion
1 tsp. unrefined sea salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1 tsp. cumin
(optional) 1/2 cup rice + 1 cup additional water or broth
1 cup frozen or fresh peas
2 cups packed beet greens, stems removed, roughly chopped
(optional) 1/2 cup roasted chicken or beef

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Instructions

Combine the water, broth, peas, carrots, salt (Use the code kitchenstewardship for 15% off of your first purchase), garlic, onion, basil and cumin (and rice + water if using) in the Instant Pot.
Cover and cook 25 minutes on the bean setting.
Use the natural release method.
After opening the lid add the peas and beet greens (and chicken if using) and cook on sautee for 3 – 5 minutes, until greens are wilted.
Serve immediately.

Notes

This can be a vegetarian soup if you use vegetable broth.