Today was one of those cold, dreary days that called for a comforting bowl of soup. I decided to make Split Pea Soup! Instead of soaking the split peas overnight, I used my pressure cooker. From start to finish, it takes about 40 minutes to make this delicious and nutritious meal. There aren’t that many ingredients, carrots, parsnip, vegetable stock, garlic, onion, a few seasonings and that’s it! I hope you’ll try my version of split pea soup!
If you don’t have a pressure cooker, I recommend getting one. They can save you a lot of time in the kitchen. The pressure cooker I use isn’t sold by Amazon any longer, but one of the most popular pressure cookers out now is the Instant Pot. I’ve talked with people who have this pressure cooker and they love it.
Split Pea Soup
Split Pea Soup
- 1 lb dry split peas (separated)
- ** Optional** 1 ham bone, with some ham still on it
- 8 cups vegetable or chicken broth OR water
- 2 carrots
- 1 parsnip
- 1 diced onion
- 2 cloves of minced garlic
- 1 teaspoon pepper
- 1 teaspoon kosher salt
- 1 teaspoon thyme
- 3-5 bay leaves
Peel the parsnip and carrots
Dice the parsnip, carrots, and onion
Add all the ingredients to the pressure cooker.
Set pressure cooker on rice/risotto mode (7.2psi) for 30 minutes.
Once finished, release the pressure and let it rest for 3-5 minutes.
Get the bowls ready.
Once you can open the cooker, carefully pluck out the bay leaves.
Blend the soup either with an immersion blender or traditional blender.
Enjoy some of the best split pea soup you've had! 🙂
Split pea soup is often made with a ham bone - I left it out in my version. While you can use water, I really recommend either vegetable or chicken broth to give it some extra flavor. If you do use water, I would recommend filtered or bottled water. Tap water often has chlorine and other chemicals that will give an undesired flavor to your soup.