- 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
Place all the ingredients except the salt and pepper in a pot and bring to a boil over medium-high heat.
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.
Add salt and pepper. Remove the bay leaf before serving.
Pressure Cooker Directions
Place all ingredients into a pressure cooker and briefly stir everything together.
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.
If you prefer a thinner consistency, add more water or vegetable broth to thin out the soup.
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.