Split pea soup

I don’t often post recipes, but when I do, it’s a recipe I like and want to keep handy. This is one of those cases.

The engineer in me appreciates how few measuring cups and spoons this recipe uses.¹I suspect the measurements aren’t that critical. Clean up is easy.

Also, I don’t stress over chopped versus sliced. Everything is going to cook until soft. I just don’t put in whole carrots and stalks of celery.²Though it does sound like fun to do once. Estimating the (noncritical) measurements will just be a little harder. I expect I’d have to cut the carrots and celery small enough to submerge in the water, though?

Ingredients

• 2 cups split peas, rinsed
• 6 cups hot water
• 1 cup sliced or diced carrots
• 1 cup sliced celery
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne

Directions

Combine all ingredients in a large covered kettle. Simmer for 1 to 2 hours, until the peas are tender.

Options

• Use vegetable stock instead of water.
• Combine all of the ingredients in a slow cooker. Cook for 3 to 4 hours, until the peas are tender.
• Or, combine all of the ingredients in a pressure cooker like an Instant Pot. So far, I’ve tried cooking at high pressure for 18 minutes. It was maybe too creamy. I might try a minute or two less next time.

• 1
  I suspect the measurements aren’t that critical.
• 2
  Though it does sound like fun to do once. Estimating the (noncritical) measurements will just be a little harder. I expect I’d have to cut the carrots and celery small enough to submerge in the water, though?