Hearty Split Pea Soup*


This soup is hearty & flavorful - everyone loves it!


INGREDIENTS:

water
1 pound dry split peas: 
2 cups of chopped celery
3 cups of chopped carrots
About 2 medium to large onions (3 – 4 cups chopped)
3 teaspoons dried oregano leaves 
1/2 teaspoon ground black pepper
Optional:  Bay leaf
Recommended but optional:  Half or whole bunch of chopped fresh parsley.
Recommended but optional:  chopped walnuts.
(Salt or oil is not needed)

INSTRUCTIONS:

  • Divide the water into 2 pots: 5 cups in one, 4 cups in the other.  
  • Add split peas to 5 cups of boiling water, return to boiling, then, simmer for 30 minutes. 
  • After peas have simmered for 30 minutes, add to the other pot of 4 cups boiling water the onions, celery, carrots, oregano, pepper and bay leaf (if using). 
  • Continue simmering both pots separately for an another 20 minutes.
  • Add chopped parsley to the vegetable pot, remove the bay leaf, and turn off the heat on both pots.
  • Partially blenderize about three fourths of the split peas in a blender.  (Blenderize only briefly.  If too smooth, it's not a good consistency).    
  • (You can also blenderize some of the veggies, but keep most or all veggies intact, which enhances the texture).   
  • Combine everything into one pot.   
  • Add chopped walnuts (if using) after cooking / before consuming so they stay crunchy
  • NOTE:  Make sure the peas are fully cooked before blenderizing.   If you try to simmer them further after blenderizing, the blended peas stick to the bottom of the pot and burn, ruining the soup.      


NOTES: 

  • The purpose of this two-pot method is to blenderize most of the peas while keeping most of the veggies intact.
           (This improves the texture, but it's fine to use one pot and blenderize most of the peas and veggies together). 
  • This cooking time is for unsoaked (dry) split peas 
  • With all soups, 2-cup or 4-cup Pyrex containers are handy for freezing.
  • Right before serving, or when re-heating, we like adding chopped greens (cabbage, collards, Kale, etc.) to the boiling soup for just a minute or two.    
  • ONLY add greens to the portion that will be consumed, since soup does not store well with the greens, even in the fridge.
  • OPTIONAL add-ons:
  • Small quantity of crunchy raw ingredients like chopped celery, cabbage, added after cooking.
  • Chopped cilantro is very good. 
  • A few TBSPs of sherry added after cooking.
  • The juice of one lemon added after cooking.   
  • (We tried 4 teaspoons oregano, but 3 is just right). 


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responded with submitted 2017-02-10 20:02:11 -0500
published this page in Soup 2012-01-16 10:31:00 -0500