Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 cups water (up to 14 cups)

  3. 2 cups yellow or green split peas

  4. 3/4 cup chopped oniions

  5. 2 cups sliced carrots

  6. 1 cup diced celery

  7. 1/4 cup minced fresh parsley

  8. 1 tablespoon fresh dill (up to 2 tbsp)

  9. or 1 tablespoon dried dill

  10. 1 teaspoon celery seeds (up to 2 tsp)

  11. 2 teaspoons salt (up to 4 tsp) -- or to taste

  12. 1 teaspoon fresh ground pepper

  13. 3 medium potatoes -- peeled and cubed

  14. 2 tablespoons margarine -- optional

Instructions Jump to Ingredients ↑

  1. pb's notes: see notes at bottom for pressure cooker modifications. original directions: This is a nice change from ham-based pea soups. Serve with country bread and butter. Serve with cooked noodles (any shape or size) - optional. Bring peas and water to a boil. Skim off foam and reduce heat to simmer and add onions, carrots, celery, parsley, dill, celery seed, salt, pepper. Cook until p[eas are softened (about 45 minutes) then add potato cubes and continue cooking over low to medium heat until peas are completely dissolved (approximately 1 1/2 hours). Stir to blend soup. Adjust seasonings, stir in margarine, adding more salt, pepper and dill to taste. Reheat on very low heat. Freezes well. pb's notes: Tried this first using yellow split peas. Was quite good, but it took my soup a much longer time to get done. Decided to try it again adapting the recipe to the pressure cooker. This is what I did: Dumped everything into the pressure cooker, omitting the margarine, but adding 3 tablespoons olive oil to minimize sputtering and foaming. Pressure cooked on high for 10 minutes. Allowed cooker to reduce pressure naturally. I like a stronger dill flavor, so I added another tablespoon of dried dill.

  2. This is a great soup. It pressure cooked well, cutting the preparation time down tremendiously. Give this one a


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