Ingredients:

5 cups water (the bag’s recipe calls for 8 cups, however I felt it too watery)

1 lb green split peas (an entire 1 lb bag = 3.25 cups)

1 rib celery—coarsely chopped

1 large carrot—chopped

1 small onion – chopped

2 cloves of garlic—chopped

1/4 teaspoon thyme

1 dash red pepper

2 bay leaves

Salt

Pepper

Ken’s secret ingredients:

pinch of ground cloves

2 gm Kombu—kelp (for iodine)

Directions:

Combine all ingredients in large non-metalic InstaPot (10 min at pressure and wait for 20 minutes cool down) or Crock Pot (couple of hours). Season to taste with salt and pepper. Use a stick blender to smooth it out.

This freezes very well.

This recipe for K-version of Anderson`s Split Pea Soup serves/makes 8

by Ken...hence k-version

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