Split pea soup is probably one of the most classic of classics when it comes to soup recipes. It’s notoriously easy to make, ridiculously comforting, and I don’t know about you, but for me at least, it’s also wonderfully nostalgic. And while I’m not releasing a classic Saint Patrick’s Day dish, I thought a savory, comforting, nostalgic green soup might fit in perfectly for the holiday!
For you history nerds out there, split pea soup has been eaten “since antiquity” and is mentioned in texts as far back as 400 BC. It’s a classic dish in countries spanning from many European countries to Australia, Indonesia and the United States and has been reiterated not just in the classic, fresh or leftovers variety, but both instant and plastic tube options (I looked this up on Wikipedia and there are photo examples if you’re curious!).
If the antiquity, regional spread, and Saint Patrick’s Day spirit isn’t enough to require a split pea soup on this blog, it was also one of my dad’s favorites so we ate it pretty regularly when I was growing up. It was obviously not plant-based though, and had a base of ham (as split pea soup traditionally does); my dad would always make it whenever we had a ham bone left over from another meal. Luckily, one of the wonderful things about split pea soup, though, is that with just a few little changes it’s actually just as delicious with all plant-based ingredients!
One of the only actual downsides of split pea soup is that it typically takes a long time to make. While it’s pretty hands-off, you do have to plan ahead because it’s best when it cooks for about two hours, or longer. So I wanted to solve this dilemma and offer up an Instant Pot/pressure cooker option that’s faster to make and comes out just as good (with even better texture if you ask me), making this recipe a truly easy one to build into your regular recipe routine.
One a personal note, I LOVE when recipes I want to create come out great on the first try. This one, with just how simple and tasty the base ingredients are, came out awesome the first time around and got the immediate Dan Seal of Approval; on our next shopping trip he, on his own, stocked up on split peas so we could make it on repeat the next week!
Now I know I say that all of my recipes are easy (which, I do really make a point of before I release them), but this one is truly, truly easy. The only step, whether you’re making it stovetop or in your Instant Pot, it to cut up your veggies and throw them all into the pot to cook together at once.
So when it comes to taste, this recipe is:
- Flavorful
- Creamy
- Rich
- Filling
- Warm & Comforting
- Perfect to the cold-weather season!
I hadn’t had split pea soup in a very long time, and since coming up with the recipe it’s become one of the recipes we cycle into our meal planning regularly because just how simple and delicious it is.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I’d also love to hear any nostalgic stories you have about split pea soup and whether this alternative to the classic, meat-based recipes fills that nostalgic void for you 😜 Enjoy!
Split Pea Soup (Stovetop & Instant Pot!)
Equipment
- large pot (6+ quarts)
- Instant Pot or pressure cooker
Ingredients
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 large yellow or white onion diced
- 4 cloves garlic minced
- 2 cups dried split peas
- 1 large bay leaf
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp ground cumin
- 1 tsp turmeric optional; doesn't really add any flavor, but will add some color and it's great for you!
- 6-8 cups water (see directions) sub vegetable broth for more flavor [note#1]
- salt & pepper to taste
- fresh or dried parsley optional, for garnish
Instructions
Stovetop
- Place all ingredients and 6 cups of water in a large pot. Bring to a boil over high heat, then reduce to a simmer, cover and cook for an hour and a half to two hours, until split peas are tender, stirring occasionally. Add more water (up to 8 cups total) toward the end for desired consistency.
- Remove from the heat and serve with salt and pepper to taste & parsley for garnish.
- Enjoy!
Instant Pot
- Place all ingredients and 6 cups of water in a 6-8 quart Instant Pot or pressure cooker.
- Cook on manual, high pressure for 15 minutes. Let pressure release naturally for at least 15 minutes before doing a manual release, or let release pressure on its own completely.
- Remove from the heat and serve with salt and pepper to taste & parsley for garnish.
- Enjoy!
Video
Notes
- Since you're cooking your veggies for less time in the Instant Pot, it will have slightly less flavor the stovetop if you're using water, so I would recommend vegetable broth rather than water for this method. You can also saute your veggies on the Saute setting for 4-6 minutes to soften before adding all other ingredients and cooking together per the directions.
It was delicious! I sautéed the vegetables in the instapot first. It was a big hit at home. Thank you!
So glad you and your family loved it! Thank you so much for sharing <3
Good soup!! I had it this morning my family enjoyed it 😀 I only had yellow split peas but still tasted good.