Here’s an easy to put together recipe for a thick and hearty split pea soup. It’s delicious…and even passed the “husband test!” He loved it. So…I think it’s worthy of a try if you’re looking for a thick and satisfying soup for a cold winter day.
Below is a video showing how to make the soup. The written recipe is below the video. Enjoy!
Hearty Split Pea Soup
Makes About 10 Cups of Soup
1 lb (2 cups) dry split green peas
1 cup chopped onion
3 cloves garlic, chopped
1 cup chopped celery
1 cup chopped carrots
2 Bay leaves
1 Tbsp dried parsley
1 tsp dried basil
1 tsp dried thyme
¼ tsp black pepper
8 cups vegetable stock
1 cup diced potatoes
½ cup uncooked rice of choice, rinsed and drained
Salt, to taste
Sort through the peas to remove any stones or debris. Place the sorted peas in a colander and rinse well, then drain.
Add all the ingredients except the potatoes, rice, and salt to a large soup pot; stir to combine. Bring the mixture to a boil; cover the pot and reduce the heat to medium-low so the soup will simmer. Stir occasionally and cook for about 45 minutes. Taste the soup and adjust seasonings and add salt as needed (the amount will vary depending upon how much salt is in the broth). Add the potatoes and rice, and continue cooking for another 45 minutes to 1 hour, or until everything is very tender and the flavors are blended. Total cooking time is about 1 hour and 45 minutes. Serve in a chunky style, or blend to creamy smooth, if desired.
Store leftover soup in a covered container in the refrigerator and use within 5 days. This soup may also be frozen.
Note! This soup will thicken up a lot when it is stored in the refrigerator. It is helpful to add some water to it when reheating leftovers. Simply add some water and stir it in until the soup is the consistency you want, then reheat it in the microwave or on the stove.