Split Pea Soup
December 27, 2018
I've had this recipe for over 30 years, written on a note card. I can't even remember where I got it. But I love it. I serve it with my Irish Soda Bread recipe and it always feels like a wholesome, healthy, and very tasty meal.
See my note about the spices. I don't think I have many recipes that use this many spices. So uses the spices you have, or paraphrasing the song, "If you can't be with the spices you need, love the ones your with."
- Prep: 33 mins
- Cook: 1 hr 35 mins
- Yields: 8
1Heat butter and oil in large dutch oven. Add vegetables (onion, celery, carrots, and cabbage) and sauté seven to ten minutes until soft. I read this tip the other day - drop a few pieces of onion in there when you add the oil and butter. Forget about it until you hear them start sizzling, then you can add the remainder. Great tip for multi-taskers!
2Add bullion, water, and split peas.
3Add spices and stir in. IMPORTANT NOTE: This is a a wide variety of spices, and I don't keep some of them in my drawer. Don't go out and buy the ones you don't have. This recipe would be great with just salt and pepper. Use what you have. My last round I used salt, pepper, basil, oregano, sage, and tarragon.
4After it gets to a boil, cover and simmer for 90 minutes, until the consistency is what you like.
Drop a few pieces of onion in there when you add the oil and butter. Forget about it until you hear them start sizzling, then you can add the remainder. Great tip for multi-taskers!