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Lightning Quick Split Pea Soup

(1 Votes)
SERVES
6
COOK TIME
25 Min

Our easy Split Pea Soup pressure cooker recipe makes lightning quick work of the tastes of a long-cooked thick and hearty split pea soup. To enjoy every last drop team it with our homemade Parsley Garlic Rolls.

What You'll Need:
  • 1 (16-ounce) package split peas
  • 1 pound boneless pork shoulder, cut into 1/2-inch chunks
  • 3 carrots, peeled and cut into 1/4-inch slices
  • 2 celery stalks, cut into 1/4-inch slices
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon vinegar
  • 6 cups water
What To Do:
  1. Place all ingredients in a 6-quart pressure cooker; mix well. Lock the lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to low and cook 10 minutes.
     
  2. Cool cooker at once by placing under cold running water. When pressure is completely reduced, remove lid and bay leaf; stir and serve immediately.
     
Notes
  • If using an electric pressure cooker, set timer to 10 minutes on soup setting or refer to owner's manual for specific instructions.
     
  • Don't have a pressure cooker? No problem! Place all ingredients in a large stock pot and bring to a boil. Reduce heat to medium and simmer for 3 hours, stirring occasionally until peas are tender. 
     
  • Bake a hot -out -of -the oven batch of our Parsley Garlic Rolls to team with this hearty soup.
     

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this today. Only difference was I used Yellow Peas since they were handy. Everything else I followed exactly. This will now be my go-to recipe for split pea soup.

I will try other porky product goodness next time I make it. Ham, Bacon, heck, I may even try sausage.

Can you use a ham bone, instead of boneless pork shoulder?

Absolutely.....there is more flavor in the bone than you would ever guess! I read that you can use a ham bone at least 3 times. After making your soup.....rinse it, dry and freeze till you want ham flavor again in soup or beans. I tried it and YES...it works! Think about it.....a ham bone is much thicker (meaning more flavor there!) than chicken bones and most everybody knows that chicken stock made with the bones is much more flavorful than soup made only with chicken meat.

never had these- what do they taste like?

Like creamy sweet peas with a ham flavor. Very smooth and delicious. Extra good if you also have cornbread or corn muffins with it.

How long would I cook this in a crockpot? Evelyn

Evelyn, Low 8 to 10 hours (or on High 4 to 5 hours).

Evelyn, I forgot you have to cut down on your water. Here is my recipe for my slow cooker. 2 cans of fat free chicken broth, 2 cups of water, 1/2 cup light Italian dressing, 1 lb. dried split peas and rinsed, 4 carrots, peeled and sliced, 1 onion chopped, 2 to 6 oz. oscar mayer carving board slow cooked ham, 2 bay leaves and other ingredients from Mr. Food. Good Luck...

In case the soup is not thick enough, put crock pot on low with the lid off for an extra hour or until it is the thickness you want. I do this when I make applebutter in the crockpot.

I haven't used my pressure cooker in so long if i can find it,I will try it. I usally buy 2 ham hocks for the soup.

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