A thick, comforting soup made with split peas, vegetables, and savory herbs. A classic, budget-friendly dish packed with protein and fiber.

Ingredients

• 3/4 cup uncooked orzo pasta 1 cup chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 1/2 cups chopped carrots 1 tablespoon olive oil
• 1 quart vegetable broth 1 cup dried split peas
• 1 teaspoon dried thyme
• 1/2 teaspoon dried chipotle chile pepper
• salt and pepper to taste

Directions

1. Bring a medium-size pot of salted water to a boil, add orzo and cook until al dente. Drain well.
2. In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.
3. Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a pressure cooker. Cover. When pressure cooker reaches full pressure, cook for 10 to 12 minutes. Remove the pressure cooker from the heat. Add cooked orzo and serve.
4. Note: If you would like creamier soup, puree soup in a food processor or blender. Add additional broth to bring the soup to the consistency you desire.