Once Winter comes, and the snow is covering everything in sight, one of the comfort foods I love for lunches is pea soup. Thick, rich and tasty. I love it, and I’m sharing my recipe with you today.
This recipe is under $15 Canadian and it makes 14 servings.
- One Package of Lou’s Back Bacon or Normal Bacon
- Two Cups of dried Split Peas
- Two Campbell’s Chicken Broth
- Two cups of frozen vegetables
- Two pounds of Potatoes
- A generous dose of Garlic Plus.
- Three or Four shakes of Worcester Sauce.
- A large amount of Seasoning Salt.
- Put Split Peas and seasoning salt into Chicken Broth, and put in the fridge overnight, or 4 hours in the morning.
- Cut bacon or back bacon into pieces and fry them in Instapot – Sauté high, add Garlic Plus and Seasoning Salt.
- After 10 minutes, pour Broth and Peas into the Instapot and stir.
- Wash Potatoes carefully.
- Peel the Potatoes and put skins into the soup mixture and stir.
- Dice potatoes into small cubes and mix them into the soup.
- Put in frozen Vegetables into mix and stir.
- Add Garlic Plus and Worcester Sauce in the mixture and stir.
- Cancel Sauté, cover and set Instapot to Pressure Cook for 30 minutes.
- Set to keep warm for 1 hour after – if peas soaked for only 4 hours.
- Natural Release.
- Stir mixture, add more garlic and Worcester sauce.
Use Large Ziplock Containers and fill them with the Pea Soup. Each Container holds four servings.
Mix Pea Soup with some water (or instant soup like chicken noodle) in a small soup pot and cook on medium for 3-4 minutes.