Split Pea Soup
By Chef Del Sroufe
I love Split Pea Soup. It is hearty and full of flavor without being fancy. Like a lot of my cooking, how I make it is up to my mood, but this is my go-to version.
Serves 6 to 8
Ingredients
One large yellow onion
2 stalks celery
1 large carrot
6 cloves minced garlic
2 tsp dried thyme
2 tsp dried rosemary
2 tsp dried sage
2 tsp poultry seasoning
1 tsp allspice (optional)
½ tsp cayenne pepper or to taste
1 pound green split peas, soaked overnight)
10 to 12 cups low sodium vegetable broth
Sea salt
Black pepper
1 tablespoon balsamic vinegar
Directions
- In a large pot, sauté the onion, celery, and carrot over medium heat for 7 to 8 minutes until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep the onions from sticking to the pan.
- Add the garlic, thyme, rosemary, sage, poultry seasoning, allspice, cayenne pepper, sweet potatoes, and split peas, and cook for one minute to toast the spices.
- Add 10 cups of water to the pot and cook until the split peas are tender, about one hour, or more. When the split peas are tender add a tablespoon of balsamic vinegar and season with salt and pepper.
Note
Sometimes split peas take longer to cook than recipes say, so consider soaking them overnight to shorten the cooking time.
Print or download the PDF