Green Split Pea Soup Recipe Step by Step
Serving: 6 servings
Equipment
- Instant Pot or
Ingredients
- 2½ cup green split peas
- 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 fresh cilantro or parsley
- 2 sprigs thyme
- 1 large yellow onion or red, cut into eighths
- 4 allspice berries
- 2 teaspoons salt or more, to taste
- 1 teaspoon smoked paprika optional
- 1½ teaspoon garlic cloves
- 1½ quart boiling-hot water [1½ lt]
- 4 teaspoons olive oil
- ¼ teaspoon black pepper freshly-cracked
Instructions
1. Combining
- Place split peas, sausages, potatoes, carrots, celery, cilantro, thyme, onion, allspice, 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.
2. Cooking
- - Cooking in a normal (3 quart [3 lt]) pot: Cook over medium heat until all the ingredients are cooked through and the peas have dissolved completely (25-30 minutes). Stir regularly to avoid sticking.- 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.
3. Serving
- To finish (regardless of cooking method), remove allspice berries, and herbs sticks.Drizzle with olive oil, and season with salt and pepper to taste. Serve.
Cook's notes
Vegan green split peas soup
To make it a vegan dish just skip the sausage, the peas in themselves contain a lot of protein.Nutrition
Calories: 511kcal | Carbohydrates: 73g | Protein: 33g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 1390mg | Potassium: 1451mg | Fiber: 25g | Sugar: 9g | Vitamin A: 2043IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 9mg
