I love soups, especially the kind where you can just throw a bunch of stuff in a pot and walk away, and come back to a flavorful and healthy dinner. This soup delivers admirably on that front – you just toss dried split peas, carrots, onions, celery, and maybe a potato or two into a pot:
Add some water and spices, and let the whole thing boil for about an hour or two and ta-da! You’ve got hearty and satisfying soup. If you’re feeling fancy, and want that smoky sweetness that ham adds to split pea soup (without the ham, of course), caramelizing the onions first is one way to add some of that flavor. You could also add a chipotle chili (the kind in adobo sauce) to give it a great kick and some fun depth. You’ll know it’s done once the peas have broken down and the whole thing looks like, well, split pea soup. I didn’t blend the soup or anything, it just softens and gets like that on its own with enough time.
Split Pea Soup
- 2 cups dried split peas
- 2 carrots diced
- 2 stalks of celery diced
- 1 large onion diced (caramelizing the onion before adding it to the soup adds a hint of sweetness, but is not necessary)
- 3-4 cloves garlic minced
- 5 cups water
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1 tsp salt
- Pinch red pepper flakes optional
- Pinch black pepper
- One chipotle chili in adobo sauce diced (optional)
- Combine all ingredients in a large pot and boil over medium heat for about 2 hours, or until all the ingredients have broken down and the soup has a uniform consistency.