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Split Pea Soup with Herbes de Provence

Split Pea Soup with Herbes de Provence: Main Image

Quick Facts

Servings: 4
Prep Time: 10 min.
Cook Time: 10 min.
Total: 20 min.
Since split peas require no soaking, they are perfect for last-minute soups.


  • 1 Tbs safflower or canola oil
  • 1 Tbs finely minced garlic
  • 2 cups coarsely chopped onions
  • 1 tsp each dried basil, oregano and rosemary leaves
  • 1 tsp whole fennel seeds
  • 1 large bay leaf
  • 2 large carrots, halved lengthwise and cut into 1/4-inch (0.5cm) slices
  • 2 large celery ribs, diced
  • 6 cups boiling water
  • 2 cups dried green split peas, picked over and rinsed
  • 1/4 cup minced fresh parsley
  • Salt to taste


  • Heat oil in a six-quart (5.7L) pressure cooker. Add garlic and sauté over medium-high heat, stirring constantly, until brown. Add onions and continue to cook, stirring frequently, for 1 minute. Stir in herbs. Add carrots, celery, boiling water (stand back to avoid sputtering oil) and split peas.
  • Lock pressure cooker lid in place. Bring to high pressure over high heat. Lower heat just enough to maintain high pressure and cook 7 minutes. For a hearty texture, quick-release the pressure by setting the pot under cold, running water. For a smoother texture, allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Remove the bay leaf. Stir the soup well as you add the parsley and salt to taste.

Nutrition Facts

Calories 428
  Calories from Fat 44 (10%)
(8%)Total Fat 5g
(2%)Saturated Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(0%)Cholesterol 0mg
(3%)Sodium 70mg
(38%)Potassium 1331mg
Total Carbohydrate 74g
(114%)Dietary Fiber 28g
Sugars 13g
Sugar Alcohols 0g
(52%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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