Split Pea Soup
There has been a time where I would not have a bowl of soup even if you paid me. Now, I enjoy soups at any time of the year and at any time of the day.
Today, I want to share with you my recipe for a simple, but delicious split pea soup. This recipe originally calls for some ham so if you are not a vegetarian or vegan, you can add it as much as you like.
- 2 cups dried green split peas (you can use yellow too)
- 8 cups/2 ltr of water
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 bay leave
- 1 allspice
- 1 tsp of celery seed
- 1 mashed clove of garlic
- some oil
- some salt and pepper
- you can also try and add some ground cumin to taste
Rinse dry peas twice in cold water, put them to a heavy-bottomed sauce pot, cover with 2 litres of fresh water and bring it to a boil. Skim off the foam accumulated on top of the peas, reduce the heat, cover and simmer for about one hour or until peas are half soft.
Heat up a pan with some oil and add the onion, celery seeds, cumin, salt and pepper. Cook the onion until translucent and add the chopped garlic just 30 sec before turning off the pan.
After about an hour add cooked onion and the rest of the ingredients to the peas and simmer for about another 30 minutes until the desired consistency. I don't like my peas to be too mushy so I cook it for a little less time but you need to keep checking that. If you like smooth soups you can always purée it in a blender or a food processor. And if this is too long of a process for you, you can always double the recipe and freeze the soup for next times.