Why I love this Split Pea Soup
- Its fast and easy to make – only about 10 minutes of prep time and about 20-30 minutes of cooking time.
- It’s made from inexpensive ingredients from your pantry and freezer
- It’s nutritious — each serving packs 9 grams each of fiber and protein and is virtually fat free and low in sodium.
- It’s absolutely delicious and satisfying for a Meatless Monday dinner or packed for weekday lunches
I make this soup 2-3 times each month and its a big winner in my book. Using frozen pre-chopped carrots, onions and celery really speeds up the prep. I prefer to use fresh vegetables but usually there isn’t time on a weeknight to peel and chop so keeping a few bags of this pre-chopped soup starter in the freezer makes it possible to whip up real soup, real fast.
Budget-wise it’s also a winner — I comparison shopped our local grocery stores this past week and I say with confidence the basic ingredients can be picked up at at WinCo or Walmart for about $4 a pot or .40 cents for a one cup serving. That’s a whole lot of healthy, tasty and satisfying food for not a whole lot of cost. Its great with a crusty bread and a crisp salad and is yummy over a baked russet or sweet potato.
Below are the ingredients for the soup organized and ready to use, the French call this laying out of the ingredients prior to cooking mise-en-place. The Rouxbe Forks Over Knives cooking course I took last winter emphasized the importance of reading through the recipe and gathering all the ingredients before starting the food prep. I was always a seat-of-my-pants cook before. Can’t tell you how many times part way through making a dish I discovered a key ingredient was missing or I added an ingredient at the wrong time. Since adopting the mise-en-place method, cooking is actually easier, more enjoyable and results in better tasting food (and cuts way down on last minute shopping trips!).
1 pound dry split peas
3 medium yellow potatoes cut in cubes
1-10 oz bag of Raleys Mirepoix Vegetable Blend (or 1 large carrot, 1 medium onion, 1 stalk of celery diced)
1-Tablespoon of Smoked Paprika
2- Low sodium vegetable bouillon cubes (or 4 Cups of vegetable broth)
8-cups of water
1-teaspoon Colgin’s Liquid Smoke flavoring (optional)
- Turn on the Instant Pot to Saute or heat a soup pot on medium
- Add the mirepoix vegetable blend or the chopped carrots, onions and celery
- stir until onions become translucent and vegetables are slightly softened — about five minutes
- Add the cubed potatoes
- Rinse the split peas under cool running water and examine and remove any foreign material, add to pot
- Add the bouillon cubes and paprika to the pot
- Add 8 cups of water to the pot
- If you are using the instant pot, unplug the pot and secure the pressure lid. Select Soup and set time for 15 minutes.
- If you are using a stovetop soup pot, bring the pot to a simmer and cover with a tilted lid for about 20-30 minutes until split peas are at desired tenderness.
- After cooking stir in a tablespoon of Colgin’s Liquid Smoke — this together with the smoked paprika gives the soup a nice smokey flavor.