Split Pea Soup Instant Pot & Stove Top Recipe with Turkey & Bacon (2024)

FAQs

What thickens split pea soup? ›

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

Yellow onion, celery, carrots and garlic – these vegetables built up the background flavors of the soup. They add some nice color too. Chicken broth and water – I like to use half chicken broth and half water (vs. all broth) so it doesn't overpower the delicate flavor of the peas.

How do you make pea soup not gassy? Using Ayurvedic cooking methods, rinsing and soaking your peas before cooking, and eating them in a balanced meal help make pea soup not gassy.

A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Salt and pepper you can just stir in. Same goes for bouillion cubes/paste, though you'll want to mix them into a small amount of soup first to get them to dissolve well and then stir that into the rest of the soup.

I like plenty of carrots in my pea soup. Then I add some sort of smoked meat: ham hocks if I can get them, smoked turkey legs or necks if I can't. Bacon at a pinch, but don't cook it in the soup. Pull it out, use the fat to saute the veggies, then use the crisp bacon bits as a garnish when you serve.

Whether you soak or not, split peas should be rinsed, simply to remove dust or dirt. You can also soak them in water to pick them over for stones, but the chances of finding one are slim.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Yes, Pea is good for constipation. Pea is a rich source of fiber that might improve the bowel movement and relieve constipation. Pea also helps in the growth of intestinal bacteria. This helps to improve intestinal health[9].

Why are the peas hard in my split pea soup? ›

If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.

Skim the foam that rises to the top of the water. Be very diligent about this; the foam contains the little bits of dust and dirt that you weren't able to rinse off the dry split peas. The more foam you can get rid of, the better your final product.

However not thickened with traditional methods, the thickness of this soup comes from the cooking down of the split peas themselves. The longer you cook the pea occupied broth, the thicker the soup gets. This is a preference, so you choose your thickness.

Cornstarch and arrowroot powder are often used as thickening agents in cooking. To thicken split pea soup using either of these, mix 1-2 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed. The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart.

"Reducing" simply means simmering a liquid long enough to evaporate the extra water, concentrating the flavors and thickening the dish. Remove large pieces of meat or vegetables from the liquid before reducing so they don't overcook. Sauces, broths and pureed soups can simply simmer as-is.