My experience with split pea soup is that it’s a lot like chili: if you’re seeking perfection, you’re gonna need to let it cook all day, frequently checking on it to give it a stir and a taste, balancing out flavors until it is just right. That being said, there are a million and one ways to make split pea soup and not all of them require you to slow cook your peas for 8 hours. Sometimes you just want split pea soup and you don’t care if it isn’t the very best split pea soup, because any split pea soup is usually pretty good. Using just the ingredients I already had on hand, I came up with this simple rice cooker version. It’s basically a “set it and forget it” recipe. If you’re like me – obsessive – you can check on it every 30 minutes or so, or you can just throw everything into the pot at once, cover it, and come back 90 minutes later.
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