California Pizza Kitchen’s Dakota Smashed Pea + Barley VEGAN Soup. Dump And Cook One Step Soup Recipe, Easier Than Cooking Readymade Frozen Food ( yes, it is that easy). Made With Only 7 Ingredients ( No Oil – Dairy Products Or Cornstarch – Flours), Ready In Just 15 Minutes (Preparations + Cooking Time) With Instant Pot. Hearty And Very Filling Meal, So Much Goodness In One Bowl. Recipe Incudes Stepwise Pictures, And Detailed Instructions.
This is a CPK restaurants copycat recipe. It is not a fancy looking soup , thou when I first tasted it , I instantly liked it . The consistency of the soup is thicker when compared to the usual soups, the chunky texture from the peas , barley and carrots in every sip tastes so different and delicious.
No thickening agent, like corn starch, flour is added to the soup for thickness , you need not even mash it / blend, it gets naturally thickened. There is no cheese , or dairy products added for creaminess of the soup , TOTALLY HEALTHY. My toddlers loves this soup, and it keeps him filled for a while. I love everything about this recipe , Hearty Meal , 100 % Vegetarian, Less Work And More Nutrition!
What Barley To Use?
I used Quaker Brand Quick Pearled Barley , you can use other brands too.
Pearl barley / pearled barley is whole grain barley , is the most common form of barley for human consumption because it cooks faster and is less chewy .
Store And Reheating Instructions
If you have any leftover , store soup in the refrigerator in a air tight glass container . Stays good for up to three days.
Reheating – When you take the soup from the fridge , it will be like a paste (thick). Scoop the required amount of soup with a ladle , place it in a microwave safe bowl, add water to your preferred consistency and microwave for a minute or more depending upon the quantity. I prefer to heat it this way than heating the entire bowl of soup , it will absorb more water while reheating in microwave.
Recipe Yields 1 quart of soup , easily serves two to four persons
Other Instant Pot Soup Recipes, All Recipe includes stepwise pictures , detailed instructions and tips,
Hearty Recipes Find more recipes in this link ,
- Vegetables And Fruit Dosa | Indian-Style Pancakes
- Palakottai Pepper Fry | Jackfruit Seeds Recipe
- Jackfruit Elayada | Chakka Appam
- Greek Yogurt Oat Pancakes
- Soya Chunks Burger
- PF Chang’s Vegetarian Lettuce Wraps – Made with Textured Vegetable Protein (TVP)
- Instant Pot Vegetable Kurma
Step By Step Pictures Of How To Make Split Pea And Barley Soup
Measure and keep ingredients ready – dry green split pea, quick pearled barley, dice carrots into tiny pieces , cinnamon powder , garlic powder , salt, water ( 22 OZ to pressure cook and 6 OZ to add later ), and green spring onions for garnish.
Dump Everything And Pressure Cook For 13 Minutes
I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Add ALL THE ABOVE INGREDIENTS in the pot ( add only 22 OZ of water ) , stir well.
Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and Set CUSTOM settings, TIMER to 13 minutes. SEAL the Pressure Valve ( this model automatically seals). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
After the steam is released, open the lid, add remaining 6 OZ of water , stir well .
Immediately remove inner pot from the instant pot ( to prevent the soup from getting thicker ). Garnish with scallions and serve immediately .
Ingredients
Instructions
-
Preparation
- Measure and keep ingredients ready - dry green split pea, quick pearled barley, dice carrots into tiny pieces , cinnamon powder , garlic powder , salt, water ( 22 OZ to pressure cook and 6 OZ to add later ),, and green spring onions for garnish. Dump Everything And Pressure Cook For 13 Minutes
- I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Add ALL THE ABOVE INGREDIENTS in the pot ( add only 22 OZ of water ) , stir well. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM settings, TIMER to 13 minutes. SEAL the Pressure Valve ( this model automatically seals). Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.
- After the steam is released, open the lid, add remaining 6 OZ of water , stir well , immediately remove inner pot from the instant pot ( to prevent the soup from getting thicker ). Garnish with scallions and serve immediately .
Notes
*Recipe Yields 1 quart of soup , easily serves two to four persons
*You can use vegetable broth instead of water .
*Any brand dry green split pea will work for this recipe ( no need of soaking or cleaning the pea)
*To gain more nutrition from the soup - Add water accordingly to what I have mentioned , first 22 OZ and later 6 OZ. This soup will absorb more water as you keep adding it , so I added exact amount of water needed to cook , and later added the remaining water at the end. So the consistency is not too thick or runny. You could adjust extra water to your preferred consistency at the end ( after pressure cooking ).
*Even after 13 minutes of pressure cooking , you can still feel the texture of carrots , and barley in the soup (that is how it should be).
*You can find The Link , Other Multi Cuisine - Vegetarian Recipes,
- Roasted Okra In Spiced Yogurt Sauce
- Instant Pot Spaghetti And Soy Protein Meatballs - TVP Meatballs
- Street Food Kaalan | Mushroom Masala
- Instant Pot Drumstick | Moringa Vegetable Curry
- Easy Vegetable Noodles Recipe
- Veggie Fried Rice
I Love Hearing From You All !
If you like the Recipe , Please consider to love the post and comment below. Share the recipe link in Facebook, Twitter, Pinterest , Tumblr OR for Instagram mention @Prepbowls or tag #Prepbowlsaarthi. This helps more people to find the recipe online!
This soup is outstanding!!!
Thanks so much for the feedback, Rudy!
I made a double batch today, using a no-salt vegetable broth to stay vegan and healthy. This is an extremely easy and quick recipe. For the double recipe I set my Insta-Pot for 20 minutes and it turned out perfect. I used about 1/2 the reserved liquid and left it rather thick, to my wife’s liking. My family loved it and it will remain a favorite recipe. Thank you very much.
Appreciate your feedback, Workman! Definitely very easy to make, and broth is a great substitute. I’m happy to know you all liked it, Thank you so much!
This was my first recipe after seeing a recommendation for the site on a FB group. I am not disappointed. The soup turned out really delicious, I brought some to my neighbors, and they have asked that I share the recipe with them. Thank you for an easy & hearty dinner!
Thanks so much, Julia! I’m so glad you all liked it. Greatly appreciate your feedback!
This looks so wonderful and comforting!
Agreed David! It is truly a perfect meal for the colder weather.
This soup looks looks so delicious, love how it can be made in an Instant Pot!
Thanks Josiah! Definitely it so quick to make with IP, truly a hearty dinner!
Tasty and healthy soup, love the texture,yum.
Totally Nutritious Soup, Thank you Suja!
This looks like such a cozy and comforting soup!! I love the addition of cinnamon in a savory soup! I bet it adds the perfect warmth needed this time of year!! Can’t wait to try!!
Thank you, Christine! On winter evenings, we like nothing better than a piping hot bowl of soup. Dash of cinnamon gives a nice flavor, I’m so glad you like it!
I love thicker soups…especially on cold winter days! We’re getting back to our routine of making a batch of soup each weekend for weekday lunches…and I think this soup needs to make an appearance on the menu! It sounds delicious!
I completely agree with you, perfect meal for the season! I do the same, make some extra and refrigerate it. Great lunch box soup too, keeps my kids filled, until they get back home. Do try it out, I’m sure you will like it!
Such a beautiful and healthy simple soup. We are big soup eaters and my husband would love this one. Thanks for the recipe.
You’re welcome, Absolutely nutritious soup, and guilt free meal, hope you get to try the recipe, Thank you!
This is a perfect winter warmer..great combo of flavours too!
Thanks Angie! I second you, surely an hearty meal for the cold season!
The texture and flavor of this soup is perfect! Will definitely try at home. Soup is almost regular at our house in winters.
True, consistency and texture is so different, and tastes yum! Surely do try it out, so comforting, and I hope you like it!
You’ve added so much tasty flavor with just 7 ingredients. This soup really is the perfect remedy to a busy week!
Totally agree Heidi! It is super quick recipe with very less healthy ingredient list. Surely an ideal meal for busy days!
i love split pea soup! so hearty and tasty and good for you. delish!
Definitely! A bowl filled with goodness, we love it too, Thank you Sherry!
Perfect comforting and so healthy dish for this time of year ! Thank you Aarti !
Agreed! Truly a hearty and delicious meal, You’re most welcome!