Instant Pot Black Eyed Pea and Beet Green Soup Recipe

Instant Pot Black Eyed Pea and Beet Green Soup is a hearty and nutritious soup that is packed with flavor. This soup combines black eyed peas, beet greens, onions, carrots, celery, and garlic, creating a delicious and satisfying dish. The Instant Pot makes cooking this soup quick and easy, resulting in tender black eyed peas and perfectly cooked beet greens. Serve this Instant Pot Black Eyed Pea and Beet Green Soup with crusty bread for a complete and comforting meal.

4.6
28 Rating -
Rate
Non Vegdiet
55minstotal
5minsPrep
50minsCook
55m.total
5m.Prep
50m.Cook
Instant Pot Black Eyed Pea and Beet Green Soup
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ingredients serve

Ingredients for Instant Pot Black Eyed Pea and Beet Green Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 cup Dried Black Eyed Peas, Soaked Overnight And Drained
  • 1 cup Vegetable Broth
  • 1/2 cup Beet Greens, Chopped
  • 1/2 Bay Leaves
  • 1/4 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste

Directions: Instant Pot Black Eyed Pea And Beet Green Soup Recipe

Cooking Directions

  • STEP 1.Turn on the Instant Pot and select the saut茅 function.
  • STEP 2.Add olive oil, onions, carrots, celery, and garlic to the pot and saut茅 until the vegetables are softened.
  • STEP 3.Add black eyed peas, beet greens, vegetable broth, bay leaves, thyme, salt, and pepper to the pot.
  • STEP 4.Close the Instant Pot lid and set the pressure release valve to the sealing position.
  • STEP 5.Select the manual or pressure cook function and set the timer for 15 minutes.
  • STEP 6.Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
  • STEP 7.Remove the bay leaves from the soup and stir well before serving.
  • STEP 8.Serve the Instant Pot Black Eyed Pea and Beet Green Soup with crusty bread and enjoy!

Cooking Tips

  • If you don't have an Instant Pot, you can also cook this soup on the stovetop.
  • To cook on the stovetop, saut茅 the vegetables in a large pot, then add the remaining ingredients and simmer for about 1 hour, or until the black eyed peas are tender.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • To reheat the leftovers, place the soup in a pot and heat over medium heat until warmed through.
  • Serve the reheated soup with crusty bread for a delicious and comforting meal.
Nutrition
value
371
calories per serving
9 g Fat37 g Protein32 g Carbs9 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    37g
  • Carbs
    32g
  • Fiber
    9g

MacroNutrients

  • Carbs
    32g
  • Protein
    37g
  • Fiber
    9g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    172mg
  • Iron
    7mg
  • Vitamin A
    1934mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    56mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    171mg
  • Manganese
    2mg
  • Phosphorus
    297mg
  • Selenium
    62mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp