I hope you’re not sick of my soup posts yet ’cause I’m just getting started.
I love soups! And I love cooking soups! They’re SO easy- seriously hard to mess up- and you can be SO creative with them. Add whatever vegetables you have on hand- especially those vegetables that are questionably good anymore- plus you can really experiment with spices and grains.
Plus, who doesn’t want a huge bowl of soup on these chilly evenings?
So this soup is a variation on the classic split pea soup- a soup that usually contains ham and is rarely vegetarian, I’ve found. Not to worry though, this version is just as good as better than it’s meat opponent.
- 2 cups spilt peas (I used 1/2 green, 1/2 yellow)
- 1 cup diced potatoes
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- salt to taste
- 1 tsp pepper (yes, use pepper as an ingredient in this one!)
- 5 cups vegetable broth
Method: Soak your split peas in some water for anywhere from an hour to overnight- the longer the better. Over medium heat, heat up garlic and onion. Add your soaked split peas, potatoes, salt, and pepper. Add your broth. Bring it to a boil, then down to a simmer. Let it go for about 2 hours. When your peas and potatoes are cooked, they will release a starch and soften. You will be able to use a potato masher inside of the pot to mash and make into a creamy consistency. Re-taste for saltiness. Chances are you will need to add some salt.
Serve with some saltine crackers and enjoy on a rainy day 🙂