Split PEA SOUP

This split pea soup is delightful and super easy to make, perfect for a cold or windy day.
split pea soup

I kept changing my mind about whether to post this pea soup recipe or not.

It’s really hard to take a good picture of pea soup. I tried and tried to take a flattering picture of the soup, but desisted after many attempts. Not to worry because what this soup lacks in attractiveness it makes up for with flavor. Then as if on cue, Sergio looks at the picture and ask what was on top of the guacamole, and I almost lost it. For a minute I thought it would be better not to share this recipe or the photo.

split pea soup

I decided to take a risk and post it because I was remembered something one of my best friends told me once, “May/June is equally as busy as December but without the Christmas tree. It is absolutely true because there are graduations, festivals, tournaments, end of the school year parties…it seems like there is no rest and little time for cooking.

This soup is like having an entirely satisfying meal in a bowl and you can use a crockpot or any other kind of slow cooker. You can prep it in a snap in the morning and it will be ready to serve when you come home filling your house with an amazing smell.

I usually serve a salad full of crunchy vegetables before serving the soup. Here is the recipe for this 

SPLIT PEA SOUP


If you like it please share the recipe and the blog. If you make it take a picture of this soup on Instagram, Facebook or save it for later on Pinterest.

 

Esta receta de chícharo seco es un repost de Mayo 2013.

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Split pea soup

Classic split pea soup recipe, easy, delicious, vegan and with a smokey flavor.
5 mins
45 mins
50 mins
6 people
Calories: 252kcal

Ingredients

  • 5 cups water or vegetable broth
  • 1 1/2 cup dry peas
  • 3 diced carrots * optional
  • 1 medium onion diced (about 3/4 cup)
  • 1 leek chopped or celery like half a cup
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley or 1 1/2 tablespoons dry
  • 1/4 tablespoon powdered mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

  • In a large pot, over medium heat, ad the olive oil and onion until transparent. Then add the garlic and move for about 30 seconds, then the leek or celery for another 30 seconds to a minute.
  • Add the rest of the ingredients except the salt.
  • Leave it for about 45 or an hour over low heat, until the peas are thoroughly cooked. They will lose their form. Finally, add salt and pepper.
  • Serve hot and finish with some olive oil or/and some fresh herbs.

Notes

Crockpot instructions:
In a small pan put the onion, then the garlic and celery or leek and sauté until lightly browned. Add to the crockpot with the rest of the ingredients.
Turn on the crockpot according to the instructions.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 13g | Fat: 5g | Sodium: 817mg | Potassium: 651mg | Fiber: 14g | Sugar: 8g | Vitamin A: 6000IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 2.8mg
Course: Soup
Cuisine: American
Keyword: vegan split pea soup
Author: Piloncillo&Vainilla

This recipe was first published in May 2014.

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