Split pea soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. Split pea soup has been a favorite winter warm-up for thousands of years. C., Greek farmers cultivated this legume, while Athenian street vendors sold hot pea soup to passersby.
Ladle up a bowl of the good stuff for dinner tonight.
This makes a very thick vegetarian split pea soup.
To make it thinner, reduce the amount of split peas or add more water.
You can cook Split pea soup using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Split pea soup
- You need 500 g of split peas, green.
- Prepare 4 cups of chicken broth.
- It's 2 1/2 cups of water.
- You need 2 tablespoons of butter.
- It's 2 stalks of celery, diced.
- Prepare 2 of medium carrots, diced.
- Prepare 3 cloves of garlic, minced.
- You need 1 of medium onion, diced.
- You need 500 g of ham, diced.
- It's 1 of Bay leaf.
- It's of Salt & Pepper, to taste (I use 1 tsp of salt, and 2 tsp pepper).
- You need 1 pinch of thyme.
Depending on the density of split peas, it may take a while for the vegetables and peas to soften, but you can't really overcook this soup; just stir occasionally, and add water if it gets too dry. Looking for recipes for split pea soup? Taste of Home has the best split soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Add split peas, chicken stock, thyme, bay leaves, and seared ham hock to the pot and bring to a boil.
Split pea soup instructions
- Put split peas in a large pot, along with chicken broth, and water. Bring to a boil, and then remove from heat, cover, and set aside for 1 hour..
- In a large sauce pan, melt butter. Stir in onion, celery, and sliced garlic. Cook slowly until the onions are translucent but not brown, 5 to 8 minutes..
- After peas have sat for an hour, put pot back on burner, and bring back to a boil. Once boiling, lower temperature to a simmer..
- Mix in ham, bay leaf, thyme, salt, pepper, and vegetable mixtute. Stir to combine, and simmer slowly until the peas are tender and the soup is thick, about 1 hour and 15 minutes. Stir occasionally..
- If the soup is too thick for your liking, feel free to add more water, slowly..
Split pea soup can be kept refrigerated for about a week, or frozen for up to three months. To freeze, cool the soup completely, then transfer to freezer containers or bags. Thaw overnight in the refrigerator, or gently warm the frozen soup in a saucepan over low heat on the stove top. Stir frequently to keep the solids from burning on the bottom. Place all ingredients in a Dutch oven; bring to a boil.