Fagor Cookbook Cookbook - Split Pea Soup

32

SPLIT PEA SOUP 

Servings: 4 pints

Headspace: 1 inch

Time: 90 minutes / high pressure setting

Ingredients

1 pound dry yellow split peas

2 quarts water

4 teaspoons lime juice

1 cup peeled, chopped onions

13/4 cups peeled, sliced carrots

2 garlic cloves peeled and minced

1 teaspoon cumin seed 

1 teaspoon coriander

1/2 teaspoon cayenne pepper

1 tablespoon salt

1 teaspoon sugar (optional)

Directions 

In a large stockpot, bring the split peas and water to a boil. Simmer gently, covered for about 

1 hour or until peas have softened. Stir in remaining ingredients and continue to simmer for 

an additional 30 minutes. Check consistency and if necessary, thin with water. Ladle into jars 

leaving 1 inch of headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water. 

Process for 90 minutes / high pressure setting.

Pressure Canning Recipes: SOUPS