Split pea soup is one of my tried-and-true recipes that is made at least 1-2 times a week in our house, especially during the colder months, per my husband’s request. For me split pea soup reminds me of my childhood, but from a Campbell’s soup can. Even as a 4-5 year-old, I would pick all the pieces of ham out because they just didn’t belong there to me. The seeds were being planted and the beginnings of my vegan life were in motion.
These days I am making this exclusively in my Instant Pot My Insta-pot is a pressure cooker, among many other things, and you will hear me say many times, on this blog, that a pressure cooker is a game changer for people who have busy lives. Which is pretty much everyone, right? With a pressure cooker, I can have fresh, creamy comforting split pea soup in under 30 minutes. Im a fan!
This recipe is a pressure cooker recipe, but can easily be made on the stove top. I hope you love this simple split pea soup recipe as much as we do.
quick spit pea soup
Yield 4-6 cups
- 2 cups dried split peas
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, chopped
- 3 celery stocks, chopped
- 1 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 turkish bay leaf organic turkish bay leaves
- 5 cups vegetable stock, plus 1 cup water, divided
- salt & peper to taste
- fresh parsley, for garnish
- RINSE. After sorting peas on a plate to remove any small stones, rinse under cold running water in a colander and set aside to drain. They will stick together and form a mound of peas. Not sure why this happens, but just break them apart with a spoon once added to the pot later.
- CHOP. Chop and mince all vegetables and measure out herbs. Miss en place ("Everything in place").
- SAUTE. In pressure cooker pot, I use this one Instant Pot, put it on the saute or low setting and add grape seed oil. Once the pot is warm, add onions and saute until translucent. Next add a bit of vegetable broth, add carrots and celery and saute for one more minute. This is all done without the lid on the pressure cooker.
- PRESSURE COOK. Add remaining broth, 1/2 cup water, remaining seasonings, and peas to the pot. Remember to stir well in order to break up the peas, if they are stuck together. Set the pressure cooker setting on high and manually set timer to 15 minutes. Close lid. You will hear a beep when it is closed. The pressure cooker will take about 5-6 minutes to build pressure and then the timer will start.
- RELEASE AIR. The pressure cooker will beep when the 15 minutes is up. This is when you turn the spout at the top release pressure. I would move it away from cabinets you do not want to get hit with steam. Also make sure you face and hand are not above the steam spout, so you don't get burned. Once it is done the pressure knob on top will go down and you are able to open the lid. Open lid away from yourself to avoid burning yourself.
- SERVE. You can now add the remaining water, if you feel your soup is too thick. Taste and adjust seasonings. Add lemon juice and give it a good stir. Garnish with Fresh parsley and red pepper flakes.
- SOAKING PEAS. Although most recipes will tell you not to soak lentils and split peas, I highly recommend it when you have time. It will greatly aid in digestion.
- STOVE TOP. In a large pot saute onions, garlic, and bay leaf on medium high on stovetop. Add remaining ingredients and bring to a boil, then reduce heat and simmer for 1-2 hours or until peas and vegetables are thoroughly cooked.
Courses lunch, dinner