By Chef Katie Mae
Makes about 5 servings (12 oz each) | Ready in 25–70 minutes | Stores 1 week in fridge
This split pea soup is the perfect meal for a breezy autumn day. However, it’s honestly so simple and delicious that it’s one of my staple recipes. I like making this in big batches so I can enjoy it throughout the week, but also have enough to freeze.
The water amount depends on the cooking method, how long it cooks for, and how thick you like the soup. On the stovetop, I usually use 6 cups of water. In the pressure cooker, I only use 4 cups.
The longer the soup cooks for, the more the split peas break down and the creamier the soup becomes. I used to cook the split peas for 1½ hours to make it very creamy. Now I use an electric pressure cooker, which cuts the cooking time by a third. Another option is to use an immersion blender to help break up the split peas faster.
To cook this soup in an electric pressure cooker, add all ingredients with only 4 cups of water, to the pressure cooker. Set it to soup mode with a 22-minute cook time. When the timer goes off, manually release the pressure knob. When pressure is released remove lid and serve.
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