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.
Prep time: Cook time:
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.
This soup freezes well. Put individual servings in the freezer for quick meals on cold days.
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.
Nutritional Analysis Per Serving
Calories from Fat 13;
Total Fat 1.5g;
Trans Fat 0.0g;
Cholesterol 0mg; Sodium 512mg; Total Carbohydrates 32.9g; Dietary Fiber 13.1g;
Vitamin A 27%; Vitamin C 6%; Calcium 4%; Iron 15%
(Percentages based on a 2000 calorie per day diet)