Best Split Pea Soup

Best Split Pea Soup

This recipe has a long history, and goes back several decades. My mom made a wonderful split pea soup, and when I was growing up, it was always one of my favorites. She would top it with “buttered toast squares” – her version of homemade croutons. When she was a little girl, her aunts made the same for her.

Over the years, I tweaked this recipe, removing all the animal products and added oils, including butter, olive oil, and chicken broth. Now it’s as simple as can be, and incredibly delicious.

I used to make this in my slow cooker, but now usually use an Electric Pressure Cooker. Both methods require no babysitting. But you can simmer it on the stove too. We typically turn this soup into a hearty Sunday dinner, adding whole grain pasta, cooked greens, or diced potatoes to our bowls before ladling out the bubbling goodness. It’s great served with a loaf of warm crusty bread and a fresh green salad, too.

This makes a big pot of stick-to-the-ribs soup, and you’ll find there’s plenty for a few extra bowls during the week. It really is the ultimate comfort food, and just could not be more satisfying on a cold day in the middle of winter.

BEST SPLIT PEA SOUP

1 pound of split peas, sorted and rinsed
2 quarts vegetable broth
1 quart water (use 2 cups less for slow cooker or electric pressure cooker)
1 large Vidalia onion, minced
1 or 2 cloves fresh garlic, minced
2 or 3 stalks celery, chopped
2 or 3 carrots, finely chopped
2 bay leaves
2 teaspoons kosher salt, or to taste
black pepper, to taste

Serving suggestion: Add to each bowl your choice (or a combination) of boiled potatoes, brown rice, whole grain pasta, or cooked greens.

Slow Cooker Instructions

Combine all ingredients in a large slow cooker. Set to low if using a newer slow cooker, or high if an older one, and cook for 7-9 hours.

Remove bay leaves. Use an immersion blender to create an even creamier texture, if desired.

Stovetop Instructions

Combine all ingredients in large soup pot, and bring to a rolling boil. Cover and reduce heat, and continue simmering for around 2 hours, or until split peas are tender and soup becomes thick and creamy.

Remove bay leaves. Use an immersion blender to create an even creamier texture, if desired.

Pressure Cooker Instructions

Combine all ingredients in an Electric Pressure Cooker. (I love the electric Zavor 8-quart multi-cooker.)

Lock the lid in place. Select High Pressure and set the timer for 25 minutes.

After the cooking is complete, allow the pot to rest for about 10 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.

Carefully remove the bay leaves. Use an immersion blender to create an even creamier texture, if desired.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

One thought on “Best Split Pea Soup

  1. Pingback: Dinners from the Pantry | Ann Arbor Vegan Kitchen

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