Split Pea Soup

AuthorMike
RatingDifficultyBeginner

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 and it's a staple in our house in the fall and winter. I serve it with my Irish Soda Bread recipe and it always feels like a wholesome, healthy, and very tasty meal.

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PeaSoup.PS

Ingredients

 2 tbsp Olive Oil
 2 tbsp Butter
 1 Onion, white, yellow, or sweet, chopped.
 4 Carrots, choppedI love carrots and always add more - they add color and contrast.
 4 stalks celery, chopped(More if they are smaller stalks)
 3 cups Cabbage, shredded
 1 lb Dried Split Peas
 8 cups Vegetable Broth
 2 cups Water(It's 10 cups of liquid - any combination of broth and water will do)
 1 tsp Basil
 1 tsp thyme
 1 tsp Marjoram
 ½ tsp oregano
 ¼ tsp sage
 ¼ tsp tarragon
 ¼ tsp celery seed
 1 tsp Salt (more if broth is unsalted)
 2 tsp Pepper
 Fresh Parsley or other fresh herbs for garnish, if desired
Yields8 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Directions

1

Heat butter and oil in large dutch oven.

Tip - 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!

Add vegetables (onion, celery, carrots, and cabbage) and sauté seven to ten minutes until soft.

2

Add broth, water, and split peas.

3

Add spices and stir in.

IMPORTANT NOTE: This is a a wide variety of spices, and I don't keep all 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. And it will be different next time!

4

After it gets to a boil, cover and simmer for 90 minutes, until the consistency is what you like.

PeaSoup.PS

 

 

Ingredients

 2 tbsp Olive Oil
 2 tbsp Butter
 1 Onion, white, yellow, or sweet, chopped.
 4 Carrots, choppedI love carrots and always add more - they add color and contrast.
 4 stalks celery, chopped(More if they are smaller stalks)
 3 cups Cabbage, shredded
 1 lb Dried Split Peas
 8 cups Vegetable Broth
 2 cups Water(It's 10 cups of liquid - any combination of broth and water will do)
 1 tsp Basil
 1 tsp thyme
 1 tsp Marjoram
 ½ tsp oregano
 ¼ tsp sage
 ¼ tsp tarragon
 ¼ tsp celery seed
 1 tsp Salt (more if broth is unsalted)
 2 tsp Pepper
 Fresh Parsley or other fresh herbs for garnish, if desired

Directions

1

Heat butter and oil in large dutch oven.

Tip - 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!

Add vegetables (onion, celery, carrots, and cabbage) and sauté seven to ten minutes until soft.

2

Add broth, water, and split peas.

3

Add spices and stir in.

IMPORTANT NOTE: This is a a wide variety of spices, and I don't keep all 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. And it will be different next time!

4

After it gets to a boil, cover and simmer for 90 minutes, until the consistency is what you like.

PeaSoup.PS

Split Pea Soup
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