Split pea soup

Here’s my absolute all time favorite soup. I don’t know what it is about pea soup, but I love it and can’t get enough of it! It’s easy to make and it’s vegetarian all the way. You can also freeze it in smaller containers. Here’s how I do it…

  • 4 – 6 Qt. pot
  • Add 2 – 32oz. cartons of low salt vegetable stock (or water)
  • 2 carrots
  • 1 medium onion
  • 2 stalks of celery
  • 1 medium potato
  • I use my Cuisinart® to do all the chopping work
  • 2 cups of green split peas
  • 1/4 teaspoon of pepper or more like other spices (to taste)
  • Powdered garlic
  • A shake of Italian spice
  • Black pepper
  • Bay leaf (optional)
  • Takes about two hours from start to finish

I bring the stock to a boil, then reduce the heat to a simmer. Be sure to sort the split peas or look through them for any small rocks, etc. I cook them on low for about three quarters of an hour all by themselves without adding vegetables, but with the spices added.

Then, I put the vegetables in and cook it on low for another half hour to forty five minutes until they are tender. Don’t overcook the vegetables. I stir it once in a while to see how it’s thickening or to be sure that nothing is sticking to the bottom. You can add more water if it starts getting too thick. If you used just water for the stock, that’s OK. You might need to add a little more salt. Then, eat!

 

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About Steven Humphreys

I live in 'sunny' California with my lovely wife, three wonderful cats and very handsome dog! I write a lot these days about different subjects I have a 'heartfelt and deep-seated' interest in. I surely hope you will find my articles 'interesting and informative' as well. I sincerely appreciate your interest and you are welcome to visit here as often as you'd like. You can read more 'about me' within this site. Thank you for visiting!
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