I have a long history with split pea soup. The very first memory I have of it goes back to when I was about two years old. My family had moved to a new home and went back to sell our old home that had had renters. It involved days of cleaning after the renters. My mom packed us kids up and brought along an enormous thermos of split pea soup. I remember those days as being terrible for my mother, but I savored every spoonful of the soup that I slurped down while I played around and tore up things that my mom had already so carefully cleaned.

I’ve been a big fan of split pea soup ever since. I became an even bigger fan when I was pregnant with my eldest daughter. I was a nauseas, exhausted mess. I could barely function due to the nausea, but I would crave split pea soup. After a few days of intense craving, I got my hands on some and lived off of it practically for a few months and I’m still very fond of it!

As my real food journey expanded through the years, I decided to use my homemade bone broth as the soup base and it never disappoints. It also really thrills me that it’s so packed with nutrition as well as flavor.

Ingredients: (makes about 10 servings)

1 16oz package of soaked (here) organic, dried split peas (I choose organic because while non-GMO, there’s a high possibility that non-organic legumes are finished in the fields with Round-Up before harvest.)

1 large organic onion or 2 medium onions either yellow or white

1 tiny pinch of cayenne pepper (here)

1/2 t turmeric (here)

6 cups of bone broth either chicken or beef (recipes here and here)

1/2 cup of a pastured, organic heavy cream or 5T of a pastured butter like Kerrygold

2 1/4t mineral-rich salt (here)

Place your soaked and rinsed peas into your stockpot. 

Chop the onion/onions and place it with your cayenne pepper and turmeric into your pot as well as the bone broth. *DO NOT ADD THE SALT TILL EVERYTHING IS VERY TENDER AND COOKED THROUGH OR THE PEAS WILL NOT GET SOFT.* 

Bring to a boil for 2 minutes and gently scoop off the scum that rises to the surface from the peas (it’s impurities that will add off flavors), then lower the heat to low and put on the lid. Cook covered for 1hr 45 minutes-2 hours. It’s different for me every time depending on the age of the dried peas for whatever reason. 

When it’s totally cooked through, add in the salt and cream or butter and mix well. Excuse the huge tomato chunk in this pic. I used a chunky tomato sauce in my dark beef bone broth this time around. 

Pressure cooking instructions are the same (while disregarding the time) as above except to set the pressure cooker on the highest pressure setting and cook for about 7 minutes, turn it off, then scoop off the scum. Turn it back on and cook for an additional 15 minutes for 22 minutes total. Then, stir in the salt and cream or butter. 

I personally love this pressure cooker because it’s so easy to use and has a stainless interior (here).

Enjoy!