Ah, split pea soup—a classic comfort food! Here’s a concise overview and a simple recipe:
What It Is
Split pea soup is a hearty, thick soup made from dried split peas, usually with vegetables like carrots, onions, and celery, and often flavored with ham or smoked meat. It’s naturally creamy thanks to the peas breaking down while cooking, without needing cream.
Basic Ingredients
- 1–2 cups dried split peas (green or yellow)
- 1 large onion, chopped
- 2–3 carrots, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced (optional)
- 4–6 cups vegetable or chicken broth
- 1–2 cups diced ham or a ham bone (optional)
- Salt, pepper, and herbs (thyme, bay leaf)
Simple Method
- Rinse peas thoroughly and remove any debris.
- Sauté vegetables in a bit of oil until soft.
- Add peas, broth, and ham/bone to the pot. Bring to a boil, then reduce to simmer.
- Simmer 45–60 minutes, stirring occasionally, until peas are soft and soup thickens.
- Season with salt, pepper, and herbs. Remove bay leaf and ham bone before serving.
You can also blend the soup for a smoother texture or leave it chunky for a rustic feel. It freezes well, making it perfect for meal prep.
If you want, I can give you a quick 30-minute version that’s almost as creamy but much faster. Do you want me to?
