It’s been raining heavily all day today where we are in California, and nothing warms my stomach like a hot bowl of soup on a rainy day! For many of you that know me, I love my soups. I simply couldn’t resist posting this recipe that is extremely satisfying (and extremely easy!) – just take a look at the SUPER SHORT direction list 🙂 Perfect easy recipe for a weeknight meal and is great as a leftover for next day’s lunch!
I made this completely vegetarian, but I’ve included non-vegetarian variations and different garnishing options below too!
NOTE: This can be made in a slow cooker as well – directions would be the same, but just put all the ingredients in, cook it on low for 4 hours, and you’re all done!
Yields: 6-8 servings
2 cups, dried green split peas (use 3 cups if you want a thick soup)
8 cups of water or 8 cups of vegetable (or chicken) stock
2 cups of chopped celery
2 cups of chopped onion (white or yellow)
2 cup of chopped peeled carrot
2 potatoes, peeled and diced into small cubes
6 garlic cloves, minced (can use store-bought minced garlic for ease!)
1 bay leaf
1.5 teaspoon crushed oregano
1 teaspoon chopped parsley or dry parsley
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2-1 cup of milk or heavy whipping cream (optional)
fresh ground black pepper, to taste
Kosher salt, to taste
Fun topping ideas: fresh lemon juice, pine nuts, fresh chopped tomato, drizzled balsamic vinegar, chopped parsley, chopped cilantro, fried garlic, fried shallots
OR Garnish it with some toasted baguette or croutons, and you’ve got yourself a satisfying meal!
1. Place first 12 ingredients in a large pot.
2. Cover and bring to a boil, reduce heat to low, and simmer, uncovered for about 1 hour, stirring occasionally to prevent split peas from sticking to bottom of pot.
3. Season to taste with pepper and salt. Taste to make sure the peas are cooked through the way you would like.
4. Optional step: Now add the milk and stir to incorporate. Heat through for a few more minutes on low heat.
5.Serve into soup bowls with optional garnishes, if desired!
Variations: You can make this non-vegetarian by using chicken stock, adding ham hock to it, or even duck breast (and then shredding it before you serve!).