This is the best split pea soup recipe I have. It is so delicious! Split pea is a hearty soup and makes a great lunch or light dinner with just a piece of good bread or a salad.
Split pea or split pea and ham soup is tasty to begin with, but this recipe adds garlic and a few herbs to kick it up a bit and add layers of flavor. I think you and your family will love it.
Recipe for Split Pea Soup
2 cups split peas, rinsed
6 cups cold water
5 cups chicken broth
1 carrot, finely chopped
1 celery stalk with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon sugar (optional)
2 teaspoons lemon juice
1 bay leaf
salt & pepper to taste
dash each of parsley, thyme, marjoram and cayenne pepper
In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.
Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft. Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.
Variations:
-
Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.
-
While peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.
-
Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.
This soup freezes well. Put individual servings in the freezer for quick meals on cold days. Serves 8.