Southern Comfort Split Pea Soup

By Katie Mae, PlantzSt.com

  • Total Time: Ready in 30–60 minutes
  • Yield: Makes about 4 servings

Ingredients

  • 1 small onion, diced (4 ounces)
  • 1½ cups yellow split peas, rinsed
  • 4 cups water
  • ½ Tablespoon garlic granules
  • ½ Tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon cayenne pepper
  • 1 sweet potato, chopped into 1-inch pieces (8 ounces)
  • 1 red bell pepper, diced (4 ounces)
  • ¾ cup corn (optional) (4 ounces)
  • ¼ cup nutritional yeast
  • 4 large collard leaves, thinly sliced in ribbons (4 ounces)

Directions

STOVE TOP STEPS

  1. Add the water and split peas to a large soup pot over medium-high heat. Add the onion, garlic granules, dried herbs, and spices.

  1. Cover, bring to a boil, and then reduce heat to low-medium. Cook the peas at a strong simmer/light boil for 45 minutes. Stir occasionally.

  1. After 45 minutes, or when the peas are close to your desired consistency, add the sweet potatoes and bell pepper. Continue to simmer until the sweet potatoes are tender when poked with a fork, about 10 minutes.

  1. Stir in the corn, nutritional yeast, and collards. Simmer for 5 more minutes or until heated through. Serve warm or chilled.

INSTANT POT STEPS

  1. Add the split peas, water, onion, garlic granules, dried herbs, and spices to the Instant Pot, or another electric pressure cooker. 

  1. Set the mode to manual and the timer to 4 minutes. Seal the lid and close the pressure valve.

  1. Once the 4-minute timer has gone off, carefully release the pressure valve, making sure your hand and fingers are not over the valve.

  1. When you are able, open the pot and stir in the sweet potato, bell pepper, corn, and nutritional yeast. Then add the collards, letting them rest on top of the soup.

  1. Close the lid again and make sure the pressure valve is closed. Cancel the previous settings and then turn on manual mode. Set the timer for 1 minute.

  1. When the timer goes off, carefully release the pressure and open the pot as soon as you’re able to prevent overcooking. Let the soup cool for 5 minutes before serving.

Note

CHEF’S NOTE

The water amount depends on the cooking method, cooking time, and how thick you want your soup. On the stovetop, I use 6 cups of water, but in the pressure cooker I only use 4 cups.

The longer you cook the split peas and sweet potato, the creamier they’re going to be. If you want a creamier soup, adjust the cooking time accordingly.

When using the Instant Pot, if you find the sweet potatoes are not fully cooked when you open the pot for the second time, repeat steps 5 and 6.

If you like a little more heat, feel free to drizzle your favorite hot sauce over your serving of soup. I also like to sprinkle on a little extra nutritional yeast.

  • Total Time: Ready in 30–60 minutes
  • Yield: Makes about 4 servings
  • Ingredients:
    • 1 small onion, diced (4 ounces)
    • 1½ cups yellow split peas, rinsed
    • 4 cups water
    • ½ Tablespoon garlic granules
    • ½ Tablespoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • ¾ teaspoon smoked paprika
    • ¾ teaspoon cayenne pepper
    • 1 sweet potato, chopped into 1-inch pieces (8 ounces)
    • 1 red bell pepper, diced (4 ounces)
    • ¾ cup corn (optional) (4 ounces)
    • ¼ cup nutritional yeast
    • 4 large collard leaves, thinly sliced in ribbons (4 ounces)
  • Directions:

    STOVE TOP STEPS

    1. Add the water and split peas to a large soup pot over medium-high heat. Add the onion, garlic granules, dried herbs, and spices.

    1. Cover, bring to a boil, and then reduce heat to low-medium. Cook the peas at a strong simmer/light boil for 45 minutes. Stir occasionally.

    1. After 45 minutes, or when the peas are close to your desired consistency, add the sweet potatoes and bell pepper. Continue to simmer until the sweet potatoes are tender when poked with a fork, about 10 minutes.

    1. Stir in the corn, nutritional yeast, and collards. Simmer for 5 more minutes or until heated through. Serve warm or chilled.

    INSTANT POT STEPS

    1. Add the split peas, water, onion, garlic granules, dried herbs, and spices to the Instant Pot, or another electric pressure cooker. 

    1. Set the mode to manual and the timer to 4 minutes. Seal the lid and close the pressure valve.

    1. Once the 4-minute timer has gone off, carefully release the pressure valve, making sure your hand and fingers are not over the valve.

    1. When you are able, open the pot and stir in the sweet potato, bell pepper, corn, and nutritional yeast. Then add the collards, letting them rest on top of the soup.

    1. Close the lid again and make sure the pressure valve is closed. Cancel the previous settings and then turn on manual mode. Set the timer for 1 minute.

    1. When the timer goes off, carefully release the pressure and open the pot as soon as you’re able to prevent overcooking. Let the soup cool for 5 minutes before serving.

  • Note:

    CHEF’S NOTE

    The water amount depends on the cooking method, cooking time, and how thick you want your soup. On the stovetop, I use 6 cups of water, but in the pressure cooker I only use 4 cups.

    The longer you cook the split peas and sweet potato, the creamier they’re going to be. If you want a creamier soup, adjust the cooking time accordingly.

    When using the Instant Pot, if you find the sweet potatoes are not fully cooked when you open the pot for the second time, repeat steps 5 and 6.

    If you like a little more heat, feel free to drizzle your favorite hot sauce over your serving of soup. I also like to sprinkle on a little extra nutritional yeast.

  • Credit:

    By Katie Mae, PlantzSt.com

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