Dr. Miller's Split Pea Soup (Vegan, WFPB)

My wife's split pea soup is hands down my favorite thing to eat when the weather gets chilly and Fall rolls in. Erica has refined this recipe over the past few years and now it comes out perfect every time! During the Fall and Winter, we enjoy this soup at least once a week and sometimes even more often if the weather is really cold. Also, if we are attending a get together, most of our friends request that we bring along a pot of Erica's split pea soup. As a note, we like our food spicy, so we usually use 6 jalapeños, but you can easily tone this down or not use them at all if you don't like spice as much as we do.

Here's what you will need!

  • 2 pounds of dry split green peas

  • 1 large sweet onion

  • 2-6 jalapeños

  • 6 cloves of garlic

  • 2 bay leaves

  • 2 tsp oregano

  • 2 tsp thyme

  • 1 tsp basil

  • 1/2 tsp black pepper

  • 10 cups of water

  • InstantPot


  1. Dice jalapeños & onion

  2. Mince the garlic

  3. Using the sauté setting, cook the jalapeños, onion & garlic with 1/4 cup of water for 5 minutes uncovered

  4. Place the rest of the ingredients into the InstantPot

  5. Set the InstantPot for 20 minutes on the pressure cook setting

  6. Let naturally release (~30 minutes)

  7. Give everything a good stir

  8. Remove the bay leaves


- Plant Based Gabriel

© 2018 Plant Based Gabriel