Hearty Split Pea Soup
I never thought I would hoard soup.
I mean, who does that?
Apparently, me.
This is my FAVORITE SOUP OF ALL TIME. In fact, I will make dinner for everyone else the next day just to have the leftovers for this all to myself.
Clearly, I have issues.
Of all the soups I make (and that’s an ungodly amount) this is the one that I dream about for a midnight snack.
Who would think, right? It’s just split peas and potatoes.
But I think it’s the spices together that make it completely irresistible.
I put salt and pepper on mine, hubby only pepper (and sometimes cayenne, because he’s hardcore) and my daughters eat it as-is.
And then I eat more.
And more.
And more.
If you make this, let me know how it goes.
And where you live, because I’m coming over 😂
Ingredients
- 1 yellow onion chopped
- 3 cloves garlic minced
- 3 cups split peas well-rinsed
- 3 carrots chopped
- 3 stalks celery chopped
- 6 red potatoes small, cubed
- 1 bay leaf
- 1 tsp parsley dried
- 1 tsp basil dried
- 1 tsp thyme dried
- salt and pepper to taste
- water to cover
Instructions
- Add celery, onion and garlic to stock pot with a thin layer of water. Saute for several minutes until onion is translucent, adding more water if needed.
- Add carrots and potatoes, and cook for an additional few minutes until everything is warm and combined.
- Add split peas and spices, cover with water.
- Increase heat to high until soup has boiled for 2-4 minutes, then reduce to simmer.
- Let simmer 20-30 minutes or until potatoes and carrots are soft but not mushy.
- Add salt and pepper to taste (we prefer to season each person's serving at the table, since some are pepper fans and some don't want salt).
- Keeps well in a covered container in the fridge for 2-3 days.
Nutrition
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This Split Pea soup is terrific
Thank you Dan!