As we transition into fall, I love to cozy up my tastebuds with something warm and delicious! A hearty split pea soup soup is the perfect fall meal to do just that! By the end of each season, our usual lunch and dinner menu can feel a bit exhausted. In the summer, we love using our grill for most of our meals, and as yummy as our summer meals can be, sometimes you just need a something different! This is why I love a change of season, because it’s not just our closets that need a remix – our food does too!
Fall is exciting for so many reasons: apple picking, leaf peeping, beautiful fall decor and of course, sweater weather! Unfortunately here in Georgia, fall weather usually plays tricks on us and Mother Nature can never quite make up her mind about the temperature! A tried and true way for us to get excited about fall is to change up our fall meals! I love seeing the different foods that hit the grocery stores this time of year – butternut squash, fresh apples, root vegetables -autumn fare gives me so much inspiration!
Split pea soup was always in my kitchen growing up, but it took me a long time to try it (maybe it was all the peas my mom made me eat as a kid). This pea soup recipe has become one of my favorite meals to make in the fall, and best of all it can be made in the amount of time it takes for your kids to decide on a movie on Disney +! Even my picky 6 year old son loves this with meal as well. I will take any mom wins I can get!
If you want to give it a whirl, here’s how to make it:
Ingredients:
- Butter (2 tablespoons)
- Extra Virgin Olive Oil (drizzled in pot)
- Celery (2 cups)
- Carrot (2 cups)
- Onion (2 cups)
- Pancetta or Ham (1 cup, chopped)
- Salt
- Pepper
- Beef Bouillon (we use Better Than Bouillon brand)
- 6 cups of water or chicken stock
- Thyme (fresh preferred if you have on hand)
- Onion Powder
- Garlic Powder
- 3-4 cloves of garlic (pressed)
- 1 Package of split pea beans, rinsed
In your pressure cooker, sauté your carrots, onions, celery with some extra virgin olive oil and/or butter. Add in the pancetta or ham. Sauté for a few extra minutes before adding in your spices. Next, sprinkle in your salt, pepper, thyme, onion powder, garlic powder and fresh pressed garlic cloves. Add in your rinsed split pea beans (we use Goya brand, but any will do). Mix all together. Add 1 tsp of beef bouillon to 1 cup of water or chicken stock (out of the 6 cups needed for the recipe). Combine into your soup mixture and stir together.
Cover your pressure cooker and let it work it’s magic! Once your top starts to jingle, reduce the heat and cook an additional 20-25 minutes (I like to let the pressure go down on it’s own). If you prefer, you can use an emersion blender to smooth your desired consistency. Cook on low until you’re ready to serve!
I love getting creative with my soup toppings! We purchased small toast rounds and garnished the top with roasted veggies we made on the side (we just can’t quit the grill just yet!). It was the perfect hybrid meal of summer meets fall. We also love to top our soup with cornbread croutons! They are really delicious and add a touch of sweetness to the soup. If you decide to give this a try, please tag me on Instagram!
