Canned Split Pea Soup

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Canned Split Pea Soup

Cook Time1 hr 30 mins
Pressure Cook Time1 hr 15 mins
Total Time2 hrs 45 mins
Course: Appetizers & Starters, Soups, Stews & Chilis
Cuisine: American
Diet: Vegetarian
Keyword: Easy, Fall, Healthy
Product: Stove-top Pressure Cooker
Cooking Method: Canning
Food Group: Vegetables
Servings: 4 pints
Calories: 413kcal


  • 1 pound yellow split peas dried
  • 2 quarts water
  • 4 teaspoons lime juice
  • 1 cup onions chopped
  • 2 garlic cloves minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander ground
  • ½ teaspoon cayenne
  • 1 tablespoon salt
  • 1 teaspoon sugar optional


  • 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.
  • Skim foam from the top of the soup as it cooks. 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.
  • Pressure cook for 1 hour and 15 minutes on High. Once done, allow pressure to come down naturally before opening the cooker.


Calories: 413kcal | Carbohydrates: 74g | Protein: 29g | Fat: 2g | Saturated Fat: 1g | Sodium: 1788mg | Potassium: 1180mg | Fiber: 30g | Sugar: 12g | Vitamin A: 273IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 5mg

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