This Split Pea Soup Recipe is the stuff fall dreams are made of. Thick and creamy with delicious root vegetables this soup sticks to your ribs and warms you up.
Will Fall ever get here? Last week we had a few blissfully cool days that almost felt like Fall, and this week it is back to shorts and t-shirt weather. Everywhere I look, it seems like people are desperately trying to will the summer away. Pumpkin spice everything is everywhere, and I’ve seen hints of flannel and scarves. Yes scarves! Maybe only the thin linen ones, but scarves are out in 90 degree weather. We seem to be collectively trying to tell summer to take a hike already, and I’m totally guilty of joining in the wishful thinking. If I just make split-pea soup, it will feel like Fall!
It totally did!!!!
How To Make Split Pea Soup.
The best thing about this split pea soup recipe is that is so simple to make. Simple peel and rough chop carrots, celery, and a small yellow onion and saute with a touch of olive oil. Once the vegetables are softened add two cloves of crushed garlic. Add the dried split peas to the pot along with your seasoning and gently stir.
Split Pea Soup can be Vegan, Vegetarian, or have a Healthy topping of meat.
Add the water and chicken or vegetable stock. Bring the pot to a low simmer and cook for about forty minutes with a lid on.
As the split peas soften they will absorb most of the broth. Be sure to keep an eye on the pot close to the end to make sure you still have enough liquid to prevent burning. Finally, put the softened peas and vegetable mixture into a blender and puree until it is totally smooth.
You can add bacon or ham to the top of the soup if you like. If you want to keep it vegetarian or vegan some toasted pumpkin seeds are a nice touch as well.
I made this wonderful split pea soup, and briefly, with the table set with fresh bread, bowls of steaming green goodness, and the thermostat down a bit; it felt like fall. If you are from a warm climate, join the collective denial. It’s October darn it, and it is Fall.
Warm up with a few more soup recipes.
Slotted spoons don’t hold much soup…” Stephen Sondheim
Spilt Pea Soup
- 2 Medium Carrots Peeled
- 3 Stalks Celery
- 1 Medium Yellow Onion
- 2 Cloves garlic
- 2 Cups Dry Split Peas
- 3 Cups Water
- 3 Cups Chicken Stock (Vegetable Stock for Vegetarian soup)
- 2 Tbsp olive oil Extra Virgin
- 1 Tsp Chili Powder Mild California Red
- Salt & Pepper To Taste
- Measure the split peas in a small strainer. Rinse peas and make sure they are free from any small rocks or other dried bean. (Weird instruction, but if you aren't familiar with dried beans and peas they can sometimes have a little bit of dirt or debris that doesn't get sorted out. I find it more in beans than peas, but you should always rinse and do a quick check.)
- Prepare your vegetables. Wash and Peel your carrots, wash your celery, and remove the skin from the onion and garlic. Give everything a rough chop. (This soup is blended so you want to chop your vegetables roughly the same size, but there is no reason to be precise.
- Heat a large soup pot on medium, and add olive oil.
- Add the vegetables to the pan. Sauté on medium until the onions and celery are soft.
- Add the peas to the pot, and stir around to give them a nice coating of olive oil.
- Add the chili powder, and lightly season with salt and pepper. (Don't get heavy with salt and pepper. You will probably add more, but adding chicken stock will add some salt and spices, and it is best to adjust after it is fully cooked so you can adjust for the stock)
- Add water and stock. Cover and simmer on medium/low for 45 minutes or until peas are soft.
- When the peas are soft only a little liquid will remain. You can blend this in a stand blender or put a wand blender in the pot. With either, remember to turn off your stove, and be careful when moving the soup as it will be extremely hot.
- Blend until the you have a beautifully smooth soup.