It finally feels like fall in North Carolina, and to me, nothing says fall like a steaming bowl of hot split pea soup made from scratch! This soup takes less than 10 minutes of prep (which can mostly be done with a toddler on your hip!) and is creamy, comforting and full of flavor. And as an added bonus, it costs 40 cents per serving! Serve with a side of fresh biscuits, and you have a cozy fall meal for less than $1 per serving 🙂
Ingredients
- 16 oz dried split peas
- 7 cups of water
- 3 large carrots
- 1 clove of elephant garlic
- 2 jalapeño peppers (optional)
- Fresh sprigs of thyme and oregano (optional)
- Kosher Salt to taste
Directions
- Combine all ingredients in the Instant Pot.
- Seal and cook on High Pressure for 20 minutes.
- Open the steam valve for a quick release.
- After the Pot has depressurized, use a handheld immersion blender to blend until smooth.
Serves 6.
Cost Breakdown
Soup:
- 16 oz dried peas – $1
- 3 organic carrots – $0.45
- 1 stalk organic celery – $0.10
- Jalapeños – $0.30
- Clove of elephant garlic – $0.50
- Fresh herbs from the garden – $0.02
- Kosher salt – $0.05
TOTAL: $2.40
COST PER SERVING: $0.40
Biscuits:
- 3 cups flour – $1.20
- 1 tablespoon baking powder – $0.15
- 1 tablespoon sugar – $0.01
- 1 stick butter – $0.75
- Salt – $0.02
- 1 cup organic milk – $0.38
TOTAL: $2.51
COST PER SERVING: $0.41
