Split Pea Soup

This recipe came from a friend @leeshram. She had posted her pea soup on social media and it looked so amazing, so I messaged her for the recipe. I made quite a few changes when it came to the spices and I cooked mine in the Instant Pot to make my life easier.

I also tried to match the pea soup from United Bakers. United is a bakery/restaurant in Toronto that is very popular among the Jewish community. They are famous for their split pea soup among other recipes so I tried to replicate it as best as I could. It is not the exact same, but it’s a pretty good copycat recipe if you can’t access the real deal.

If you are looking for a hearty, cozy, fall/winter soup, this one is worth gossiping about!

Instant Pot Split Pea Soup

Yield: 8-10 servings

INGREDIENTS:
4 cups vegetable or chicken broth
3 cups water
2 cups split green peas
1 cup cut baby carrots (in small circles)
1 onion, finely chopped
2 cloves garlic, smashed
2 celery stalks with leaves, finely chopped
1/2 tsp dried basil
1 tsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Pinch of cumin
Salt/pepper, to taste
1 cup cooked Manischewitz fine egg noodles

DIRECTIONS:
1. In the instant pot, place the broth, water, peas, carrots, onions, garlic, celery and spices. Mix well.
2. Close the lid and set the valve to seal. Press soup or manual and set timer to 10 minutes.
3. Once beeps, allow for slow release. Open pot, mix well and add noodles. Enjoy!

Alternate Cooking Instructions:
If you do not have an instant pot, use a large soup pot. Sauté the onion, garlic, carrots and celery in a little bit of oil before adding the broth, water, peas and spices. Mix well and bring to a boil. Cover and simmer for 1 hour. Mix again and add in the cooked noodles. Enjoy!

*recipe adapted from @leeshram