Split Pea Soup

Historically, I prejudged Split Pea Soup.  I mean, come on, who wants to eat a bowl of muddy, smashed green peas.  It certainly doesn’t look good.  And then we went to Colorado, specifically to the Mt. Princeton Hot Springs.  We’d just finished a few days of camping in the rain, sleet, and snow and all I wanted was a delicious homemade meal.  The Princeton Club offered Split Pea Soup as the soup of the day. After one bite, I was hooked, I couldn’t get enough of this green mush.
Once I got home, I forgot about the soup.  The food memory was overshadowed by all of the delicious meals I had during the rest of our trip.  And then I stumbled across Whole Food’s recipe for Slow Cooker Split Pea Soup.  A homemade soup with under 10 ingredients, including spices?!  Count me in.  Of course, I chose to adapt the recipe to our tastes and what I could buy organically, which got it down to 7 ingredients.  Oh, and I chose to use the electric pressure cooker, which meant the soup could be prepared, start to finish, in about 45 minutes.
Forrest asked me the other day why I was making so much Split Pea Soup.  I told him, it’s simple, it’s cheap, and it’s delicious.  What more could you ask for?

Recipe: Split Pea Soup
Adapted from Whole Foods
Click for Printable Recipe
  • 16 oz. split peas
  • 2 cups carrots
  • 1 meaty bone (frozen is ok)
  • 6-8 cups chicken stock
  • 1 tbsp dried spices
  • 1/2 tbsp salt, more to taste
  • freshly ground pepper
  1. Layer ingredients in electric pressure cooker.  Set to high pressure for 25 minutes.
  1. Layer ingredients in slow cooker.  Cook on high for 4 hours or low for 8 hours.

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