I love making split pea soup because it’s hearty and easy to prepare. First, I rinse a pound of dried split peas. Then, I sauté diced onions and minced garlic until they’re fragrant. Next, I add chopped carrots and celery, cooking until softened. After that, I pour in vegetable broth and the peas, letting them simmer until tender. A few simple tips can enhance the flavor even more, so let’s explore those together!
Recipe
Ingredients:
- 1 pound dried split peas
- 1-2 cups diced onions
- 1-2 cups diced carrots
- 1-2 cups diced celery
- 1 medium ham bone or 1-1.5 pounds diced ham
- ½ to 1 teaspoon dried thyme
- 1-2 bay leaves
- Kosher salt and black pepper to taste
- 4-8 cups chicken broth
- 2-4 cups water
- 1-3 cloves minced garlic
- Butter or olive oil for sautéing
- Fresh parsley or garlic croutons for garnish (optional)
To begin, I heat a large pot or Dutch oven over medium heat and add a couple of tablespoons of butter or olive oil.
Once melted, I toss in the diced onions, carrots, and celery, sautéing them until they’re soft and fragrant.
Next, I add the minced garlic and cook for an additional minute before stirring in the split peas, ham, thyme, bay leaves, salt, and pepper.
After everything is well combined, I pour in the chicken broth and water, bringing the mixture to a boil.
Once boiling, I reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours until the peas are tender and the soup reaches my desired consistency. The comfort and appeal of split pea soup makes it a perfect choice for cold weather!
If I prefer a smoother texture, I use an immersion blender or a potato masher to blend the soup slightly.
When preparing split pea soup, I find that the flavors deepen and improve the longer it simmers, so don’t hesitate to let it cook longer if you have the time.
If the soup thickens too much, I simply add more water or broth to achieve my preferred consistency.
I also like to taste and adjust the seasoning before serving, ensuring every bowl is perfectly seasoned.
Lastly, garnishing with fresh parsley or homemade garlic croutons adds a nice touch that elevates the dish even further.
Enjoy!
Cooking Steps
Let’s get started with the cooking steps for the perfect split pea soup.
First, I always rinse the split peas thoroughly to remove any debris before sautéing the onions and garlic until they’re fragrant. Rinsing split peas is essential to ensure that any sand or dirt is removed before cooking.
Once that’s done, I’ll add the carrots, celery, and vegetable broth to create a rich, hearty base.
Step 1. Rinse Split Peas Thoroughly
Before diving into cooking, it’s crucial to rinse split peas thoroughly to ensure they’re free from any debris and impurities. I measure the dried peas into a colander and rinse them under cool water. I also pick through them to catch any remaining bits. After draining well, I’m ready to proceed with cooking, knowing the peas are clean and ready for the soup. This step is essential because cleaning dried peas helps prevent any unwanted grit in your final dish.
Step 2. Sauté Onions and Garlic
To kick off the soup, I heat a large pot or Dutch oven over medium-high heat and add a splash of olive oil.
I dice the onion into uniform pieces, sautéing it for 3-4 minutes until it’s softened and translucent. Sweet yellow onions are preferred for their natural sweetness and will enhance the flavor of the soup.
Then, I add minced garlic, reducing the heat and cooking it for about a minute, stirring frequently to prevent burning.
Step 3. Add Carrots and Celery
Once the onions and garlic are fragrant and softened, I chop the carrots and celery into similar sizes to ensure they cook evenly. I add the chopped carrots to the pot, stir well, and let them cook for about 5-10 minutes until they begin to soften. Then, I add the celery, ensuring everything’s mixed together for a flavorful base. Dried split peas are a key ingredient in this soup, providing both texture and nutritional value.
Step 4. Add Vegetable Broth and Peas
Now that the carrots and celery are softened, I pour in about six cups of low-sodium vegetable broth, ensuring it’s at room temperature or slightly warm. Additionally, using dry split peas enhances the soup’s nutritional value and texture. Next, I rinse one cup of split peas and add them directly to the pot. This combination creates a flavorful base for my soup, and I adjust the broth amount if I want a thicker consistency.
Step 5. Simmer Until Peas Are Tender
As the soup comes to a boil, I reduce the heat to medium-low, allowing it to simmer gently. I partially cover the pot and stir occasionally to prevent sticking. After 40-45 minutes, I check the peas; they should be very soft and nearly broken down. If needed, I adjust the cooking time until the vegetables are tender for the perfect consistency. Cooking with a slow-cooker ensures the flavors meld beautifully as the soup cooks over time.
Brief history of this recipe
Although split pea soup may seem like a simple comfort food today, its history stretches back thousands of years to ancient civilizations like the Egyptians, who were among the first to cultivate peas. From Roman “pultes pisanae” to medieval Europe’s peasant fare, and later American adaptations, this dish has evolved while remaining a nourishing staple, cherished for its affordability and flavor. The process of splitting peas was developed for long-term preservation, showcasing the ingenuity of ancient cultures in food preparation.
