Split pea soup is a classic that never goes out of style. The peas break down completely as they simmer, creating a thick, velvety soup without needing to blend a thing. It is humble, satisfying, and incredibly affordable. A pot of this feeds a crowd and only gets better the next day.
Ingredients
- 2 cups green split peas, rinsed
- 1 large onion, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups water or vegetable broth
- 2 tbsp extra virgin olive oil
- 2 bay leaves
- 1 tsp cumin
- ½ tsp thyme
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- 1 tbsp apple cider vinegar
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 7 minutes until softened.
- Add the garlic, cumin, and thyme. Stir for 1 minute.
- Add the rinsed split peas, water or broth, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until the peas have completely broken down.
- Remove the bay leaves. Stir in the apple cider vinegar and adjust seasoning.
Notes
- The soup will thicken considerably as it cools. Add broth or water when reheating to your desired consistency.
- A smoked ham hock simmered with the peas adds incredible depth if you eat meat.
- Freezes well for up to 3 months. One of the best batch cooking soups you can make.
.png)
.png)
