How to Cook Yummy 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 cook Split Pea Soup using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Split Pea Soup

1. You need 3 cup of dried split peas.
2. It's 7 cup of water.
3. It's 1 of bay leaf.
4. You need 2 tsp of salt.
5. Prepare 2 medium of carrots, grated.
6. You need 1 small of potato, thinly sliced (or sweet potato).
7. Prepare 1 tsp of dry mustard.
8. Prepare 2 cup of onion, minced.
9. You need 5 clove of garlic, minced.
10. Prepare 3 of stalks celery, chopped.
11. You need 4 tbsp of red wine vinegar.

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. In a pot, bring to a boil the split peas, water, bay leaf, and salt. Boil for about 20 minutes..
2. Add vegetables and spices and simmer for 40 minutes..
3. Add pepper and vinegar to taste..

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.