Light, quick, nutritious, and easy, this creamy, filling green split pea soup is perfect for dinner on those cool fall or spring nights. A delicious and comforting chicharo bean soup is just perfect for a light dinner any time of the year.

– 2½ cup green split peas, clean of debris and pebbles, and rinsed – 4 turkey sausage, or chicken sausages (optional) – 4 potatoes, peeled and cut into cubes – 1 large carrot, peels and cut into cubes – 2 celery stalks, sliced – 1 sprig of fresh cilantro or parsley – 2 sprigs of thyme – 1 large yellow onion or red, cut into eighths – 4 allspice berries – 2 teaspoons salt (or more, to taste) – 1 teaspoon of smoked paprika  – 1½ teaspoon of garlic powder – 1½ quart [1½ lt] boiling-hot water – 4 teaspoons olive oil – ¼ teaspoon freshly-cracked black pepper


Place split peassausagespotatoescarrots, celery, cilantrothyme, onionallspice, a teaspoon of salt, and paprika in the pot (or pressure cooker or crock pot). Add boiling-hot water and proceed with one of the three cooking methods described on step 2.

Step 1:

COOKING IN A NORMAL POT Cook over medium heat on the stove top and simmer until all the ingredients are cooked and the peas have dissolved completely (25-30 minutes). Stir regularly to avoid sticking.

Step 2:

Cooking in a pressure cooker: Cook for 15 minutes counting from the time the pressure valve starts whistling. Open pressure cooker (after cooling, according to the manufacturer manual) and check that the peas have dissolved completely. Cook for another 5 minutes if necessary. Cooking in a crockpot: Cook for 4 hours over medium heat, or 7 hours over low heat.


To finish (regardless of cooking method), remove the allspice berries, drizzle with olive oil, and season with salt and pepper to taste.

Step 3:

Stay connected!!!