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Split Pea Soup Recipe

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This recipe for Split Pea Soup, by , is from The Bergstrom-Still Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nicholas Bergstrom
Added: Saturday, December 20, 2008


1 pound (16 ounces, about 2 cups) green split peas, picked over and rinsed
6 cups water
1 carrot, peeled and diced
1 medium onion, diced
1 clove garlic, minced
2 ounces (3-4 slices) vegetarian ham or Canadian bacon, diced (optional)
1/4 to 1/2 teaspoon liquid hickory smoke, optional
salt and ground black pepper to taste

Put the peas and water in a large soup pot. Add the carrot, onion, and garlic. Stir well. Bring to a boil, reduce heat and simmer for 1 Ĺ hours.

Add the ham if desired, stir well, and cook for another 30 minutes. Check the soup and stir occasionally to make sure itís not sticking on the bottom or getting too thick. Season to taste with salt and pepper.

Pressure cooker instructions:

  • Heat the pressure cooker, without the lid, over medium heat.
  • Add 1 tablespoon olive or canola oil.
  • Saute onion and carrot for 5 minutes, stirring often.
  • Add the garlic and cook 1 minute.
  • Add the peas and 5 1/2 cups water and stir well.
  • Cover and lock the lid. Bring to pressure and cook for 25 minutes.

  • Use quick release to release the pressure.
  • Stir well and season to taste (I used 3/8 teaspoon smoke extract, 1 1/4 teaspoons salt, pepper).

Serve in bowls with a drizzle of olive oil and a sprinkle of sweet or smoked paprika.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 45 minutes, or 30 minutes in a pressure cooker




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