Split Pea Soup
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!
  • CourseAppetizer, Soup
Servings Prep Time
6People 10Minutes
Cook Time
30Minutes
Servings Prep Time
6People 10Minutes
Cook Time
30Minutes
Ingredients
  • 1Cup Onionschopped
  • 2Cloves Garlicminced
  • 1/8Cup Olive oil
  • 1/2tsp Oregano, dried
  • 1-2tsp Kosher salt
  • 1tsp black pepper
  • 2 Bay Leaves
  • 2Cups Carrotsmedium-diced, about 3 to 4 carrots
  • 1Cup Potatoesunpeeled, medium diced, about 3 small (optional)
  • 1pound dried split peasgreen or yellow
  • 6-8Cups broth or waterOnly 6 cups if you are using a pressure cooker
  • 3 Hot dogsOptional
Instructions
  1. 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.
  2. Add the carrots, potatoes, split peas, bay leaves and chicken stock.
  3. If using a pressure cooker, bring to high pressure and cook for 30 minutes. Slow release the pressure.
  4. 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.
  5. Taste for salt and pepper.
  6. 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.