Serves: 6
Total Calories: 208

2 tablespoons vegetable oil
1 clove garlic, minced
2 cups onions, coarsely chopped
1 teaspoon cumin seed
2 dried chipotle pepper, seeded, chopped
5 cups boiling water
1 (15-ounce) can crushed tomato,
2 cups green split peas, sorted, rinsed
4 large carrots, cut into 1-1/2" chunks
salt to taste
freshly ground black pepper
1/4 cup fresh cilantro, chopped

Heat vegetable oil in the cooker. Add the garlic and cook over moderately high heat until lightly browned. Stir in the onion, cumin and chipotles and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the water, tomatoes, split peas and carrots.

Lock lid and bring to full pressure over high heat. Adjust heat to maintain pressure and cook 15 minutes. Release pressure naturally. Season the soup with salt and black pepper. If it seems thick, thin it with a little water. Stir in the cilantro just before serving.

Nutritional Facts:

Serves: 6
Total Calories: 208
Calories from Fat: 40

More Recipes from the Cook'n Under Pressure Cookbook:
Bean-n-Sausage Supper
Boston Baked Beans
Fire Fighter Beans
Lentils On the Side
Orange Baked Beans
Smoky Split Pea Soup