Split Pea Soup
Prep Time Minutes 10
Cook Time 30 Minutes
|Prep Time Minutes 10||Cook Time 30 Minutes||Passive Time||Servings People|
I love split pea soup on a cold winter night and this one can be made in no time using a pressure cooker. The split peas after cooking for 30 minutes in a pressure cooker or 2-3 hours in a Dutch Oven, will melt down and form a thick broth. My husband loves having a few hot dog rounds floating in his, so if you are up for a non-vegetarian option, try it!
- 1 Cup Onions chopped
- 2 Cloves Garlic minced
- 1/8 Cup Olive oil
- 1/2 tsp Oregano, dried
- 1-2 tsp Kosher salt
- 1 tsp black pepper
- 2 Bay Leaves
- 2 Cups Carrots medium-diced, about 3 to 4 carrots
- 1 Cup Potatoes unpeeled, medium diced, about 3 small (optional)
- 1 pound dried split peas green or yellow
- 6-8 Cups broth or water Only 6 cups if you are using a pressure cooker
- 3 Hot dogs Optional
- In a large pressure cooker or Dutch Oven over medium heat, sautee the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
- Add the carrots, potatoes, split peas, bay leaves and chicken stock.
- If using a pressure cooker, bring to high pressure and cook for 30 minutes. Slow release the pressure.
- If using a regular pot, bring to a boil, then simmer until the peas are soft, about 2 hours and stir frequently to keep the solids from burning on the bottom.
- Taste for salt and pepper.
- If adding hot dog rounds, cut uncooked hot dogs into ½ inch rounds (on the bias if you want to be fancy…) and sautee in a dry sautee pan until they are browned on each side. Keep warm and add to soup before serving.