PP Southern Comfort Split Pea Soup

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Chef:  Katie Mae, PlantzSt.com
Makes:  4 servings
Prep Time:  5 minutes
Cook time:  55 minutes
Total Time:  1 hr

 

 

INGREDIENTS

  • 1 small onion, diced (4 oz)
  • 1 ½ c yellow spilt peas, rinsed
  • 4 c water
  • ½ T garlic granules
  • ½ T dried oregano
  • 1 t dried thyme
  • 1 t dried rosemary
  • ¾ t smoked paprika
  • ¾ t cayenne pepper (or less)
  • 1 sweet potato, chopped into 1” pieces (8 oz)
  • 1 red bell pepper, diced (4 oz)
  • ¾ c corn (optional) (4 oz)
  • ¼ c nutritional yeast
  • 4 large collar leaves, thinly sliced in ribbons (4 oz)

DIRECTIONS

Stove-top Steps

  1. Add the water and split peas to a large soup pot over medium-high heat.  
  2. Add onion, garlic granules, dried herbs and spices.
  3. Cover, bring to a boil, and then reduce the heat to low-medium.  Cook peas at a strong simmer/light boil for 45 minutes.  Stir occasionally.
  4. After 45 minutes, or when the peas are looking 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.
  5. Stir in the corn, nutritional yeast, and collards.  Simmer for 5 more minutes to warm everything up.  
  6. 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.
  2. Set the mode to manual and set the timer to 4 minutes.  Seal the lid and close the pressure valve.
  3. Once the 4 minute timer has gone off, carefully release the pressure valve, making sure your hand and fingers are not over the valve.
  4. When you can, open the pot and stir in the sweet potato, bell pepper, corn, and nutritional yeast.  
  5. Then, add the collards, but just let them rest on the top of the soup.
  6. 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.
  7. When the timer goes off, carefully release the pressure and open the pot as soon as you’re able to, to prevent overcooking.  Let the soup cool for 5 minutes before serving.

TIPS

  1. The water amount depends on the cooking method, how long it cooks for and how thick you want your soup.  On the stove-top, I use 6 c of water, but in the pressure cooker I only use 4 c.
  2. The longer you cook for the split peas and sweet potato, the creamier they’re going to be.  If you want a creamier soup, adjust the time up accordingly.
  3. When using the Instant Pot, if you find the sweet potatoes are not fully cooked when you open the Instant Pot for a second time, repeat steps 5 and 6.
  4. If you like a little more heat, after serving, feel free to drizzle your favorite hot sauce over your soup.
  5. I also like to sprinkle on a little extra nutritional yeast.

Katie Mae, founder of Plantz St Culinary Gym, uses her culinary talents and endless vitality to help others thrive on fresh, colorful plants.  Creating delicious recipes, interactive classes and private coaching in sunny California; she champions a wholesome, plant-based diet in all of her works.   Find her free e-book and wonderful recipes on PlantzSt.com.

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