Split pea soup is one of the most classic of classics when it comes to soup. It's also notoriously easy to make. This one does not disappoint! And it's flavorful, creamy, filling and perfect for the cold winter season. It's also oil-free, gluten-free, whole food plant based and cheap!
1tspturmericoptional; doesn't really add any flavor, but will add some color and it's great for you!
6-8cupswater (see directions)sub vegetable broth for more flavor [note#1]
salt & pepperto taste
fresh or dried parsleyoptional, 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.