Split Pea Soup
A hearty split pea soup with orzo, celery, carrot, kale, and a light smoked salt finish.
8 oz
green or yellow split peas
2 tbsp
dry minced onion
1/4 tsp
dry minced garlic
1 tsp
dried veggie mix (optional)
2 pinches
celery seed
1
bay leaf
1 tsp
paprika
Pinch
thyme
1/8 tsp
freshly cracked black pepper
8 cups
water
5 tbsp
dry orzo
2
ribs celery, diced
1
carrot, diced
1 handful
frozen kale
3/4 tsp
smoked salt or to your preference
Black pepper to taste
- Add split peas, dry minced onion, dry minced garlic, dried veggie mix, celery seed, bay leaf, paprika, thyme, black pepper, and water to an Instant Pot.
- Cook on high pressure for 21 minutes, then let the pressure release naturally.
- Add orzo, celery, carrot, and kale.
- Switch to sauté mode and cook, stirring frequently (this is key to a creamy split pea soup), until the orzo and vegetables are done.
- Add smoked salt and more black pepper to taste.
- Let the soup rest for a while, or cool and reheat, for a thicker texture.
- Serve as-is or with oyster crackers.
Makes 8 cups soup, 4-6 servings
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Notes from Craig
I like hickory smoked salt here, but any smoked will do.
Keep the salt light when first making the soup, then add a little more salt and pepper before serving.