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Perfect Split Pea Soup

Rated as 4.33 out of 5 Stars
6

"This is a carrot and ginger split pea seasoned with smoked paprika and lemon pepper. The key is using all fresh ingredients."
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Ingredients

40 m servings 382
Original recipe yields 6 servings (6 main dish-size portions)

Directions

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  1. Melt butter in a saucepan over high heat; add sweet potato, salt, and 1/4 cup water. Cook and stir just until sweet potato is soft, about 5 minutes.
  2. Heat olive oil in a skillet over low heat; add onion, carrot, garlic, and ginger; cook and stir until onions are brown, about 10 minutes.
  3. Place chicken stock, split peas, and marjoram in a pressure cooker. Cover pressure cooker with lid and cook soup according to manufacturer's instructions, about 10 minutes. Remove from heat; open pressure cooker carefully.
  4. Stir cooked sweet potatoes and onion-carrot mixture into split pea mixture. Garnish with Parmesan cheese; season with paprika and lemon pepper.

Footnotes

  • Cook's Note:
  • This recipe is best made with homemade chicken stock or bouillon from a paste. I recommend not using bouillon cubes.
  • I recommend shaving the Parmesan at time of serving, not beforehand.

Nutrition Facts


Per Serving: 382 calories; 8.5 57.3 22.2 15 1264 Full nutrition

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Reviews

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Cooked it in my crockpot instead of pressure cooker. Of course this took longer, but the flavors were delicious!

Accidentally forgot carrots so substituted strips of sweet potato (not bad!). Would have given it a 5 star if it didn't have so much ginger. We'd take a bit with ginger and it was rather overp...

Delicious! I will try adding some cubed ham next time. I didn't have a pressure cooker so I simmered the peas for about 40 minutes. I added 1/2 teaspoon of paprika while cooking.