How to Make Delicious Split Pea Soup

Split Pea Soup. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.

It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Dried split peas are cooked with ham hocks, onions, garlic, and leeks. This filling, hearty soup is perfect for cold winter days. You can have Split Pea Soup using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Split Pea Soup

1. It's 2 1/4 cups of dried split peas (1 standard 16oz bag).
2. Prepare 6-8 cups of water.
3. Prepare 6 cups of vegetable broth.
4. Prepare 2 of onions, thinly sliced.
5. Prepare 1/2 tsp of salt.
6. Prepare 1/4 tsp of ground black pepper.
7. It's 1 pinch of dried marjoram.
8. Prepare 2 of garlic cloves, minced.
9. Prepare 1/4 tsp of ground cumin.
10. It's 1 of bay leaf.
11. Prepare 1 of potato, diced.
12. It's 3 of large carrots, diced.
13. It's 3 stalks of celery, chopped.

Homemade Split Pea Soup, just like mom made growing up! This hearty, protein packed, comforting soup is made with tender split peas, flavorful ham and fresh vegetables. Delicious Split Pea Soup with Chicken. theimprovman. My split pea soup with pork I south african youtuber l.

Split Pea Soup step by step

1. Simmer peas in water for 2 minutes and then let soak for 1 hour..
2. Add vegetable broth, onion, salt, pepper, marjoram, garlic, cumin, and bayleaf. Cover, bring to boil, then simmer for 3 hours, stirring occasionally..
3. Add celery, carrots, and potatoes. Cook slowly, for 1 hour, until vegetables are tender and soup is very thick when stirred..
4. Serve with fresh bread!.

Split pea soup is pure comfort food for many and it's surprisingly easy to make at home. Yellow peas are traditional for French Canadian pea soup, but feel free to use green if that's what you have. I had been eating split pea soup for at least half my life before I realized it was not traditionally a vegetarian soup. Growing up, my mom made it from, well, tubes from the grocery store that included. I like to finish each bowl with a generous drizzle of golden olive oil, a few flecks of lemon zest, and a dusting of smoked paprika to give the soup some smoky depth.