Split Pea Soup Free PD Recipe

2013-04-14
Split Pea Soup - © ProtectiveDiet.com

This recipe was created for all day simmering soup flavor. I nicknamed my electric pressure cooker “The Life Changer.” With this recipe and my Life Changer, I can prepare this soup in 15 minutes and have it on the table within the hour. If you have a few extra minutes in the morning, set it up using the time delay or prepare it in a slow cooker. You will be welcomed home with a thick-as-fog style bowl of old fashioned split pea soup.

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Comments (20)

  1. posted by Jodi Harvatin on January 6, 2017

    Had this for dinner tonight because it snowed, so was soup weather. It was SO good! It really hit the spot and warmed me up. I added about 2 cups of chopped cabbage to the Instant Pot and used smoked applewood salt for even more smokey flavor. I will definitely be making this one again!

  2. posted by [email protected] on October 10, 2016

    This is by far my favorite recipe I have made so far. I skipped the red pepper and parsley as I didn’t have either in my fridge and it’s fantastic anyway. I will definitely be making this again.

  3. posted by Ally on July 3, 2016

    I make this soup ALL the time! Growing up this was my favorite so I was thrilled when I tried this recipe it was even better than the one I grew up with. I even will eat this for breakfast. Sometimes I toast some bread and have a tomato, red onion and cucumber sandwich with a bowl of this soup too. This is part of my regular meal rotation and still tastes great after defrosted!

  4. posted by Stephen on May 19, 2016

    Just made this on a whim the other day. Only one problem, I didn’t have enough split peas, but I didn’t worry. I ended up adding some green lentils to the pot and viola! Lentil-Pea Soup! The flavor is wonderful, smelled even better when it was cooking away in the IP, a kitchen tool I am wondering how I did without for so long.

    The soup turned out nice and thick after I used my immersion blender, which left small, hearty chucks. I probably could have thinned it a bit with veggie broth when it was done, knowing it would thicken in the days that followed. Nothing a bit of water couldn’t fix, but after having reheated it for lunch yesterday, no water was needed. Even added some PD croutons to the bottom of the bowl and it hit the spot. Thanks Julie!

  5. posted by chitownjayzgirl on June 26, 2015

    1st I did it on beans but it didn’t seem very thick so then I did it on soup – it’s my 1st time ever using a pressure cooker – can you tell?! I put PD croutons on top – this soup is SO SO good!!!! I give it 5 out of 5 Tummy Rubs! YUM!!

    • posted by Julie Marie on June 28, 2015

      Glad you worked it out! Try the manual minutes and set it to the recipes instructions next time around. If you enjoyed this soup, give the Yellow Lentil a try. It’s my favorite.

  6. posted by chitownjayzgirl on June 26, 2015

    My pressure cooker gives me the option of soups/stew or beans/lentils, since it’s a bean soup which one should I choose?

    • posted by Julie Marie on June 28, 2015

      Use the manual minutes and arrow up until you see the minutes suggested on the recipe appear in the window.

  7. posted by dianeb on December 14, 2014

    Do you use a natural release pressure on this after it is done cooking? Thanks

  8. posted by huclkengirl on February 22, 2014

    This soup is amazing! I love it! It has been the worst winter in years here in Indiana but I have had the best soup and food to get through it. Thanks!

  9. posted by Tracy Patton on February 9, 2014

    I just made this for the first time. Deee-licious! I’m sharing with a SAD friend who’s been in bed for weeks with a bad back. She’s going to love it, too.

  10. posted by lori h on November 18, 2013

    Just made this and PD croutons to go on top! Yum!!!!

  11. posted by medddd on October 29, 2013

    Very good, easy soup. I thought it was much better on day 2. It thickened up a lot, and the flavors had melded. I omitted salt.

  12. posted by Denise on October 7, 2013

    This is the best, thickest, stick-to-your-ribs split pea soup! (And I had a favorite recipe before making this one, but this just moved to #1!) Thank you for another amazing recipe, Julie!

  13. posted by Kristina Demers on June 3, 2013

    Do you think this can be made in a crock pot??

    • posted by Kristina Demers on January 5, 2015

      just came out of the crock pot. I only used the veggie broth and kept out the extra water. It came out like the consistency I am used to. I only used half the hickory smoke called for but kept all other seasoning the same as your recipe. It is a PERFECT substitute for my husband’s pea soup!!
      Thank you Julie!

    • posted by Kristina Demers on January 5, 2015

      just came out of the crock pot. I only used the veggie broth and kept out the extra water. It came out like the consistency I am used to. I only used half the hickory smoke called for but kept all other seasoning I was used to. It is a PERFECT substitute for my husband’s pea soup!!
      Thank you Julie!

    • posted by Kristina Demers on January 5, 2015

      HI… trying to figure out how to make this in the crock pot. Normally when I’ve made it, it’s had ham in it and I would cook in the crock pot. . However I have only ever used 4 cups of liquid. Your recipe seems like way too much liquid and wondering if this is just because it’s a pressure cooker. Also if I use less liquid (only the one box of broth without the filtered water) then how much of the seasonings should I use).
      Wanted to mention also that your measurements for the split peas seem off?? My package says 16 ounces = 1 lb = 2 1/2 c. whereas your recipe says 1 1/4 lbs or 2 1/2 cups. I’m wondering if maybe the extra liquid is because you are using more dried peas then I am.

    • posted by Julie Marie on June 4, 2013

      Yes it sure can!

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