Vegatarian Split Pea Soup

By: Unknown on 9/11/2012

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Pea soup drizzled with olive oil

I've always thought of split pea soup as gross, green, thick, soup. It's actually not when made the right way.

Firstly, you can't blend the whole thing. That gives it a thick, pasty taste that's not very appetizing.

Secondly, split peas with some water and/or chicken stock isn't all you can put in it. Being creative is the fun part of making soups. You can throw a bunch of veggies together, add some herbs, water or stock, simmer for a bit and wah-la! You've made soup.

Beautiful green peas with bright orange carrots from the garden

Thirdly, don't let what people say about pea soup turn you off! This soup is delicious and one of my favorite recipes. Still not convinced? Just ask people who've made this before. They'll say the same thing.

2 T. olive oil
2 large onions, chopped (optional, I normally leave these out)
1/2 t. sea salt
2 c. split peas
5 c. water or stock or some of both
1/2 c. carrots, chopped
2-4 potatoes, diced
2-3 c. white rice (optional, but recommended if not using potatoes)

1. Rinse split peas overnight if you wish.
2. Add olive oil to a large pot on medium-high heat.
3. Stir in onions and salt and cook until the onion softens.
4. Add split peas and water or stock.
5. Bring to a boil, turn down heat, and simmer for 20 minutes.
6. Take half the spot out of the pot and put into a separate bowl. Blend the soup in the pot with a hand blender.
7. Stir the soup in the bowl with the pureed soup. Add potatoes, carrots, and/or rice.
8. Simmer until potatoes are tender and the peas are soft enough for your liking.
9. Serve with paprika, olive oil, or lemon zest.


Inquiry of the Day:

Did you give pea soup a bad rap? Or do you still?

I always was disgusted by the idea until we went to a dietician a few months ago (who said to try it)  and I did some research on split pea soup. The result is this filling, elegant soup. It is especially gorgeous when drizzled with olive oil and with a dash of paprika.