Split Pea Soup Recipe

Delicious Pea Soup Recipe

With or Without Meat

There may be as many cooks as there are Split Pea Soup Recipes.

The pea soup is known nationally (internationally?), but if you use this recipe, your pea soup will be loved by everyone!

So just save yourself the trip, unless you need a vacation to California. Simply try this pea soup recipe and ENJOY.

This recipe is low in fat and easy to prepare, but the satisfying full flavor and nutritional value remain intact. Split peas are a good source of fiber and phosphorous and potassium!

Top the soup with croutons or crackers or shredded cheddar cheese or sautéed diced ham or crisp bacon bits (restaurant customers like this option) and everyone will be overjoyed (although the low fat component goes out the window).

Another way is to serve sides for toppings.

Substitute the chicken broth with vegetable broth and it becomes an equally delicious and nutritious vegetarian split pea soup recipe.

One other consideration to remember: the recipe freezes well. Double or triple the recipe and freeze it in small servings to reheat quickly when you are especially pressed for time.

Split Pea Soup Recipe

Favorite Restaurant Soup Recipe

Preparation time: 15 minutes + 1 hour for soaking the peas. Serves 6 (unless, like my husband, someone eats two bowls of it!) :-)

Ingredients:

• 2 cups cold water
• 4 cups of chicken (or vegetable) stock
• 1 pound dried split peas (about 2-1/4 cups) picked over and rinsed as sometimes there are tiny rocks in with the peas
• 1 large stalk of celery, diced
• 1 Bay leaf
• 1 medium onion, chopped
• 1 tablespoon of sea salt, or to taste
• 3/8 teaspoon black pepper or to taste
• 3/4 teaspoon dried thyme or a few sprigs of fresh thyme
• 1 medium carrot, diced
• 3/4 teaspoon garlic powder
• 2 tablespoons fresh minced parsley or 2 teaspoons dried parsley
• Dash of cayenne pepper or a few red pepper flakes

Instructions:

• Heat water, stock and peas to boiling in a large soup pot and boil for 2 minutes
• Remove from heat and let stand for about 1 hour and cover.  Let sit for 1 hour.
• Stir in onion, celery, bay leaf, pepper and thyme and again heat to boiling; then reduce heat
• Cover and simmer until peas are tender (about 40 minutes), and stir occasionally
• Stir diced carrots into soup and and heat to boiling; then reduce heat and be careful NOT to burn the soup
• Cover again and simmer until carrots are tender and your soup is at the desired consistency (about 30 minutes)
• Stir in the cayenne pepper, garlic powder and parsley near the end of the cooking process and correct seasonings to your taste

To reheat the pea soup, thin with a little chicken (or vegetable) stock to desired consistency.

Enjoy your split pea soup recipe and the company of those you share it with!

Invite "Pea Soup Andersen" and he'll change his recipe to this one! ;-)

Donna

“Only the pure in heart can make a good soup.” (You can, of course)

Ludwig van Beethoven