I love peas. I eat peas out of the can cold…super yummy to me! About eight years ago I had my first bowl of split pea soup in New York. It was the best thing I have ever had. Like seriously, one of the best meals of my life. And then eight years pass and I never have it again. I forgot all about Split Pea Soup until out of the blue one day my DH tells me that he loves split pea soup. “Um, since when?” I wondered, seeing that we have been married for a while and split peas have never ever been brought up into food conversations. So I decided to take a stab at it and now split pea soup is a regular easy recipe that I make at home.
Delicious Rating: This soup is delicious. My DH loves it and so do I! It is thick and hearty but at the same time it is light, not heavy and weighing you down. I love the chunks of potato and carrots. The split peas dissolve into the broth and cover each veggie in its greeness which tastes delicious. Since this is a vegan/vegetarian recipe, there is no salty ham that is often times found in a split pea soup. But believe me, you won’t miss it at all. The bowl below speaks for it self!
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- 1 tbsp olive oil
- 1 onion, chopped
- 3 bay leaf
- 8 cloves garlic, smashed
- 1 tsp basil
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp parsley
- 3 cups dried split peas
- 8 cups water
- 2 bouillon cubes
- 3 carrots, sliced
- 5 celery stalks, chopped
- 5 potatoes, diced
- Salt to taste
- In a large heavy pot add in oil over medium heat.
- Stir in onion, bay leaves, and garlic and cook for 2-3 minutes.
- Stir in basil, oregano, pepper, and parsley.
- Add in split peas, water, and bouillon cubes.
- Bring to a boil for five minutes.
- Reduce to a simmer and cook for 2 hour.
- Add inn carrots, celery, and potatoes and cook for an additional 1 hour.
- Season with salt to taste.
I had a white and red onion, I just used both but you don’t have too.
I like to keep the vegetables a little chunky so that they don’t turn to mush at the end of the cooking time.