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
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