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Jamaican-Style Yellow Split Pea Soup
This mildly spicy soup is a lighter, brighter version of a Jamaican split pea stew typically flavored with salted pork. Unrefined coconut oil lends subtle coconut notes, but regular refined coconut oil works fine. To make the dish vegetarian, use water instead of chicken broth. Though unconventional, we liked the soup garnished with a spoonful of plain yogurt.
4-6
Servings
Tip
Don't chop or mince the chili or the soup will be too spicy. Don't forget to remove and discard the chili before serving.
FAST: 1 hour
Slow: 6¼ to 7¼ hours
20 minutes active
Ingredients
-
2
tablespoons coconut oil, preferably unrefined
-
1
large yellow onion, finely chopped
Directions
-
01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring often, until softened and golden brown at the edges, 5 to 7 minutes. Stir in the garlic, thyme and allspice, then cook until fragrant, about 30 seconds. Add the chili, broth and split peas; stir to combine, then distribute in an even layer.
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October 5, 2022
Delicious and easy
Easy t make and so very tasty.
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I have been watching Christopher Kimball for over 18 years. I've been a susbscriber since 2018. Every recipe is awesome and very delicious. My electric pressure cooker was dirty, so I made this in my stovetop pressure cooker. I got the same results; this recipe is so good. Thank you for the endless, easy recipes for those of us short on time and on a budget.