🌱Ingredients

• 6-8 cups low-sodium vegetable stock (begin with 6 cups)
• 2 cups dried green split peas, rinsed
• 1 onion, diced
• 1 potato, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1 bay leaf
• 1/2 - 3/4 teaspoon sea salt or to taste
• 1/2 teaspoon black pepper

👩‍🍳Directions

1. Place all the ingredients except the salt and pepper in a pot and bring to a boil over medium-high heat.

2. Reduce the heat and simmer until the split peas are tender, about 2 hours. You do not want split pea soup to have a crunchy texture, so be sure to give it plenty of time to cook. You may have to add more water or vegetable stock throughout the cooking i it gets too thick.

3. Add salt and pepper. Remove the bay leaf before serving.

     Pressure Cooker Directions

1. Place all ingredients into a pressure cooker and briefly stir everything together.

2. Secure and seal the lid. Cook at high pressure for 10 minutes, followed by a 10 minute natural release. Remove the bay leaf and serve.

3. If you prefer a thinner consistency, add more water or vegetable broth to thin out the soup.

     Crockpot Directions

1. Place all ingredients into a crockpot, cover, and cook on low for 5-6 hours. Remove the bay leaf and serve.

✏️ Tips & Hints

Adding a couple of cups of chopped fresh or frozen baby spinach a few minutes before serving makes this soup even more delicious and nutritious. I sometimes use sweet potatoes instead of white potatoes for a sweeter flavor and creamier texture.