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Plants Not Plastic

Split Pea Soup (Stovetop & Instant Pot!)

5 from 2 votes
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!
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Prep Time 6 minutes
Cook Time 1 hour 30 minutes
Stovetop Cook Time 2 hours
Total Time 1 hour 36 minutes
Course: Main Course, Soup
Cuisine: American
Calories: 159
Ingredients Equipment Method Video Notes

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

Equipment

  • large pot (6+ quarts)
  • Instant Pot or pressure cooker

Method
 

Stovetop
  1. 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.
  2. Remove from the heat and serve with salt and pepper to taste & parsley for garnish.
  3. Enjoy!
Instant Pot
  1. Place all ingredients and 6 cups of water in a 6-8 quart Instant Pot or pressure cooker.
  2. 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.
  3. Remove from the heat and serve with salt and pepper to taste & parsley for garnish.
  4. Enjoy!

Video

Notes

  1. 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.
Stores in the fridge for up to a week.