Butternut Squash Soup
A smooth and creamy vegetarian glutton free soup. That is suitable for lunch or dinner. Can be made vegan by substituting the coconut milk for the heavy cream.
Course: Side Dish
Instant Pot Black Eyed Peas
| Prep Time | 30 Minutes |
| Cook Time | 10 Minutes |
| Passive Time | 4-8 Hours |
| Servings |
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Ingredients
- 3/4 Cup Chopped Celery about 1 and 1/2 Stalks
- 1 Cup Chopped Green Pepper about 1 small/med pepper
- 2 Cups Strips of Collard Greens 1 Inch X 2 Inch Strips
- 3/4 Cup Chopped Onion 1 small onion
- 1 1/2 TBSP Chopped Garlic about 2 Cloves
- 2 Sprigs Tyme or 1/2 TSP Dried
- 1 1/4 Cups Black Eyed Peas Dry
- 1 TBSP olive oil
- 2 TSP Urfa Chiles
- 1/2 TSP Ground Whiskey Smoked Pepper or Black Peper
- 1 TSP Kosher Salt
- 3 1/2 Cups vegetarian Broth Can Substitute with Chicken Broth
- 1 TBSP Prosecco Vinegar
- 1 Can Diced Tomatos
- 1-2 Dash Worcestershire Sauce You can substitute with soy sauce to make the dish vegetarian
- 2 Bay Leafs Medium
- Chedder Goldfish Optional for garnish
Ingredients
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Instructions
Soak Peas
- Soak Peas in water for at least 4 hours up to over night. if soaking for the lower end of the range use warm water
Main Dish
- Set Instant Pot to Saute, wait until it heats up (Display reads cooking)
- Add Oil
- Add Onion, Celery, Pepper, salt
- Cook until onion is translucent
- Add garlic lightly saute
- Add Thyme, Bay Leaves, Urfa Pepper, Whiskey Pepper
- Add Tomato, Broth, collard Greens, Black Eyed Peas, Prosecco Vinegar and Worcestershire Sauce
- Put on lid, make sure Pressure valve is set to high
- Cook for 10 Minutes
- Use natural pressure release
- Serve optionally with Goldfish added on top