My family loves split pea soup, but it was a long process to make; soaking peas overnight and cooking the soup all day. For Christmas, my husband bought me this wonderful pressure cooker and last night I made split pea soup in 30 minutes. 30 MINUTES!!! And it tasted as good or better than my previous slow cooked version.
The great thing about making your own soup is you’re in control! You’re in control of the salt content. You’re in control of the fat content. You’re in charge of the flavor! Play with the seasonings you add and see where the flavor goes. I always like to encourage people to play with their food!
Split Pea Soup
Makes 6-8 Servings
16 oz bag of dried split peas, rinsed and drained
7 cups chicken broth (I used my home made broth, so again I was controlling the salt and fat content)
1 1/2 cup diced ham (Tip: I bought a small, lean ham. You can use ham hocks. The bone adds great flavor, but they have a lot of fat on them. You an also save the bone from a larger ham and use that in your soup picking off the meat after it has cooked in the soup. Bones add a lot of flavor to any broth or soup!)
2 large carrots, peeled and finely chopped
1 small or 1/2 a large white onion, finely diced
2 garlic cloves, pressed or finely diced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
A couple of dashes of hot sauce
Put all ingredients in pressure cooker pot and give a good stir to mix. Attach and lock on your pressure cooker lid. Turn pressure cooker on high and cook for 30 minutes.
Here’s the nifty part! When the cooking time is done, use the quick pressure release method prior to removing the lid. This quick release will cause the soup to go into a quick boil and mash up the peas making your soup smooth.
Set your pressure cooker to warm and allow soup to sit for 10 or so minutes to thicken up. Your soup may separate some, but just give it a good stir before serving.