I love how dry split peas melt into this hearty soup that is best enjoyed on a cool or grey day. My variation is the way I like my recipes, easy and full of flavour. I prefer using the instant pot as the soup cooks faster but you can certainly make this soup on the stove.
While researching the origins, I learned that split pea soup has existed for hundreds of years and is made worldwide in slightly different forms.
Ingredients:
- 1 tbsp butter
- ½ cup diced carrot (1 carrot)
- ½ cup diced celery (1 stalk)
- 1 cup chopped potatoes (1 inch cubes)
- 6 cups water
- 1 ½ cups split peas
- ¼ tsp black pepper
- 5 tsp chicken broth mix
- ¼ tsp Italian seasoning
- Salt to taste
Directions:
- Turn the Instant Pot on to the sauté setting and add the butter.
- Once the butter melts, add the diced carrot, diced celery and chopped potatoes and stir to sauté for about 30 seconds.
- Add the remaining ingredients except salt and stir to combine.
- Set the Instant Pot setting to high pressure, “normal” for 25 minutes and cover.
- Uncover and add a few shakes of salt to taste.
