Written by The past few weeks, the weather here in Washington, D.C., has been oscillating between wintery chills and summer-like warmth. Seriously, a 30-degree swing in temperature from one day to the next is crazy. The cold days leave me wanting stew and steamy roasts and the hot days have me wanting salads and fruit.
A couple of weekends ago, we were having a warm day but I was craving soup. After a bit of research, Brent and I came up with this recipe. Now, you could easily do it in a pot over the stove; but we actually cooked it in our Instant Pot. When finished, I was pleasantly surprised that this tasted a lot like split pea soup but was much lighter. I hope you enjoy as much as our whole family did!
Ingredients
5 C chicken broth
4 C chopped cabbage
1 C frozen petite peas
1/2 C balsamic marinated pearl onions
1/3 C prosciutto
Method
Bring broth to boil (using the sauté setting on your Instant Pot or in a pot over the stove). Add cabbage. Cook for 5 minutes.
Add pearl onions, peas, and prosciutto. Simmer 2 minutes.
Serve.
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Spring Pea and Prosciutto Soup
Ingredients
5 C chicken broth
4 C chopped cabbage
1 C frozen petite peas
1/2 C balsamic marinated pearl onions
1/3 C prosciutto
Method
- Bring broth to boil (using the sauté setting on your Instant Pot or in a pot over the stove). Add cabbage. Cook for 5 minutes.
- Add pearl onions, peas, and prosciutto. Simmer 2 minutes.
- Serve.
that paleo couple 