It has been cold here. I know, nothing like what those of you that have had blizzards are experiencing, but I really, really don’t like the cold. At this point, if it is not going to snow (remember I’m in GA, so snow is and event), I wish it would just go ahead and warm up, but it won’t. It is still January. Anyway, the best solution is to eat lot of soup. I first made this recipe years ago, but it has been a while, and I figured I needed to bring it back out. I mean, I’ve already made lots of different types of soup this season, and needed something different. Besides it is so good and warming, AND it is easy. Don’t get me wrong, it takes a while to cook one it is in the pot, but getting it there is quick and easy.
I have to be honest, I have always loved split pea soup, but I don’t exactly get jumps of joy when I bring it up, which is why I have not made it recently. Steve really thinks dinner should have meat in it, and this recipe doesn’t. Though, you could add some ham or bacon or something if you want. And, I think my son just doesn’t like the sound of it, but now that he is an adult and a vegetarian, he really didn’t have an excuse for not trying it. He says he doesn’t remember it from when he was younger, but I know I served it. But, I don’t really remember his reaction – maybe that was why I quit making it. The good news is that they both liked it. So, if you are not quite sure about split pea soup, you should definitely try it.
You are really just cooking dried split peas in vegetable broth with onions, garlic, and carrots until they cook apart and make soup, which takes a couple of hours, but you just need to walk by and stir it occasionally while it is cooking.
I topped mine with cheese, but you don’t have to if you don’t want the calories or animal products – couldn’t be that you don’t like cheese… Ok, I know people who don’t like cheese, but I just can’t imagine that. But, eat it how it makes you happy!
- 1 pound dried split peas, rinsed
- 2 tablespoons olive oil
- 1 small onion, chopped (Yep, I used real onion even though I don't like them most of the time. I really think this soup needs it.)
- 3 cloves garlic, minced
- 4 carrots, peeled and thinly sliced
- 2 32 ounce boxes vegetable broth
- salt and pepper to taste
- shredded cheddar cheese for topping, if desired
- In a large pot, stir together oil, onion, garlic, and carrots. Saute until all are fragrant, being careful not to burn the garlic.
- Add peas and broth.
- Bring to a boil and then reduce heat to low.
- Cook for approximately 2 hours or until peas are soft, stirring occasionally to make sure it doesn't stick to the bottom of the pot.
- Season with salt and pepper to taste.
- Top with shredded cheddar, if desired.