Photo: Parker's Split Pea Soup Recipe
Ingredients
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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By jj.oracle_12341998
Castro Valley, 43
on January 30, 2012
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Simple, delicious and affordable. This is a great recipe on its own or as a base - it's very versatile and you don't have to be too concerned with following it exactly. For example, I like to add diced smoked ham after the onions and garlic to let it get a little crispy for about five minutes before adding the carrots, potatoes & broth. I also like to add a few dashes of Old Bay for a savory hint and a little lemon pepper for brightness. Don't be afraid to play with this recipe.
By feedemwell
CO
on January 25, 2012
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I have made this quite a few times over the years. I use 10 c. broth/water, and add rosemary to the soup on the simmer portion. It is quite delicious and a good budget friendly dinner. I make challah bread to serve with it. Delicious with or w/out the ham addition mentioned by other reviewers.
By MaryW 4361226
cumming, GA
on January 24, 2012
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Easy and delicious. I followed the advice of other reviewers and eliminated the salt completely. It did not need it. Added celery and bay but also put in 1/4 tsp of red pepper flakes. Next time I will add more. Also, when the onions, carrots, and celery were cooked, I added all of the peas at once and let them saute with the veggies for just a bit before I added ham and then half chicken stock and half water. In the end, this probably simmered for about three hours and turned out amazing.
Read all 166 reviews