Splitsville Pea Soup
The appetizing aromas of healthy soup cooking on the stove sure builds a mighty big appetite. This uncomplicated split pea soup is no exception to that rule. I call it "Splitsville Pea Soup" in part because the peas are split but mostly because it's gone as soon as it's finished cooking. I can't cook enough of this stuff to keep any of it in the house. When it’s done, “it’s out the door” so to speak I don’t add any fire to this soup when I cook it. I like to add hot sauce at the table to suit my mood. Lately I have been in the mood for a green habanero sauce. Mild or full on fiery hot, this soup is sure to satisfy.
- 2 tablespoons extra virgin olive oil
- 2 medium onions, peeled and coarsely diced
- 1 packed cup shredded carrots
- 1 pound green split peas, sorted and rinsed
- 1 quart vegetable broth
- 2 cups water
- 1 teaspoon celery seeds
- 1 teaspoon ground savory
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Heat the olive oil in a large soup pot over a medium high heat. Add the onions and carrots and sauté for 5 to 7 minutes until the onions become transparent. Add the split peas, broth, water, celery seed, savory, parsley, salt and white pepper. Stir well and bring to a boil. Reduce the heat to low and cover. Simmer for two hours stirring often. Serve with your favorite hot sauce!
Makes about 6 to 8 servings.
Recipe Copyright Bill Hufnagle 2015.