Light Split Pea Soup

Corn in the soup mellows the flavor and rounds out a nice nutritional profile. Lots of bacon gives it plenty of pop, and provides some lovely fats and proteins.

I NEVER blend my split pea soup. I simply cook it until it is creamy. Just sayin'.

This soup is THIN on the first day, but thickens if leftovers are saved in the fridge, or if it is canned.

  • 1 lb dry split peas
  • 2 qts chicken, rabbit, or ham broth
  • 2 onions, chopped
  • 4 carrots, shredded
  • 4 ribs celery, finely chopped
  • 1 can creamed corn (can be added at the very end if you blend the soup but want texture of the corn)
  • 1 lb bacon, cut into small pieces
  • 1 tsp Redmond Real Salt Seasoning Salt
  • 1 tsp salt
  • 1 stick butter

Optional (pick and choose):

  • 1 red bell pepper, chopped (will change flavor)
  • 2 shredded potatoes plus 2 cups water (mellows the flavor)
  • 1 cup dry ditalini (short straight macaroni) pasta plus 1 1/2 cup water (add at the end of cooking time)
  • 1 clove garlic, minced or mashed (will change flavor)
  • 3 parsnips, shredded
  • 2 turnips, shredded (will change flavor)
  • 1/4 jicama root, shredded (will need to blend soup if this is added)

Method 1 - Crock pot this, all day, on high, until you cannot recognize the shape of the peas, and they fall apart when it is stirred. Needs a 6 qt pot. By this time the onion, carrot, and other veggies will do the same thing. May need to add additional water halfway through. If you add pasta, cook for another half hour.

Method 2 - Electric pressure cooker - high pressure, about 1 hour (longest bean setting at highest pressure works). Let it cool to release the pressure, do not fast release, it helps it cook just a little more. If the peas are not easily mashed, put it back for a short cycle. If you add pasta, cook on the shortest rice setting with lowest pressure to cook the pasta.

You can blend the soup if you want, and may want to if you add jicama, or if you want the corn blended in, or other veggies smoother.

Add a little extra water if you can this. Can at 10 lbs pressure, adjusted for altitude, for soup time. Saves in the fridge for about a week if not canned.


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I do what I do because I understand the science behind it, and I've researched worldwide sources to verify the safety of my practices to my own satisfaction. Please do your own research, and proceed AT YOUR OWN RISK.



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