Split Pea Soup

split_pea_soup

It’s not the most photogenic thing and I don’t have time to expound eloquently on its virtues but this split pea soup really hit the spot on a cold winter’s night. This is the first time I’ve made split pea soup in our pressure cooker and it worked out quite well. If you don’t have a pressure cooker this can easily be done on the stove top; it’ll just need to simmer for at least an hour, perhaps more.

What you need:

1 Tbs. olive oil

1 medium onion, diced

2 stalks celery, diced

2 medium carrots, diced

2 cloves garlic, minced

1/2 tsp. salt or to taste (depends on how much sodium is in your broth)

fresh ground pepper to taste

1 tsp. ground coriander

1 tsp. smoked paprika

1 bay leaf

4 c. vegetable broth

2 c. water

2 c. split peas

What you do:

Saute onions, carrots and celery in olive oil until they’re just starting to get soft. Add garlic, salt, pepper, coriander and paprika and cook another minute. Then add the remaining ingredients, stirring to combine. Cover, bring to pressure and cook on high pressure for 30 minutes then allow for a natural release (though if you’re pressed for time a quick release should be fine). You could certainly do this in a slow cooker or on the stove top as well. We had ours over brown rice but you could serve it with any grain or just a nice piece of crusty bread.

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