A friend gave us a shopping bag of split peas, lentils, and beans that they decided they were not going to use. Not wanting this all to go to waste, I resolved to find ways to utilize these legumes. I decided to begin with the two bags of dried split peas. Then, this being a chilly December, I started with the most obvious of choices: split pea soup. I've made this recipe a few times, tweaking it a bit each time, until I got it to where I felt it should be.
Some people like a smooth split pea soup but that's not the way I grew up eating it. With the omission of the ham that was present in my childhood bowl of soup, it's nice to have something to bite into. This recipe also includes chunks of Yukon Gold potatoes which impart a creaminess to make this feel more like a real meal that feels satisfying and warming. The ground cumin and a pinch of cayenne adds a rich, warm earthiness to the soup.
Two things to monitor in this recipe: salt and time.
Salt: The traditional ham or ham hock added a lot of salt to the soup. Start with the 2 teaspoons in the beginning and you can add more to taste in step 6. Also, pay attention to the amount of salt in the store-bought broth.
Time: Prepare this soup in the morning, let the flavors marry all day, and serve that night. Or, better yet, prepare after dinner for tomorrow's dinner. This way the flavors calm down and blend and the soup is more integrated. The soup can also be stored in an airtight container in the fridge for about three days. It can also be frozen.
Vegetarian Split Pea Soup
Ingredients:
- Olive oil - 1/4 cup
- Split green peas - 1 1/2 cups, dried
- Yukon Gold potatoes - 2 medium, peeled and diced
- Yellow onion - 2 medium, peeled and diced
- Carrots - 4, peeled and cut into bite-sized pieces
- Celery - 4 stalks, cut in half lengthwise and chopped
- Sea salt - about 2 teaspoons
- Black pepper - 1 teaspoon
- Italian seasoning - 1 tablespoon
- Ground cumin - 1 1/2 teaspoon
- Cayenne - 1 pinch
- Garlic - 4 cloves, minced
- Dried thyme - 1 teaspoon
- Vegetable broth - 2 32 oz Tetra Pak boxes (or 8 cups if using canned or homemade)
- Bay leaves - 2
- Lemon juice - from 1/2 lemon (optional)
- Place the dried split peas in a large bowl. Cover with water and soak for at least 4 hours and up to 8 hours.
- Prep all vegetables. Drain the split peas into a colander and rinse.
- Heat the olive oil a deep stock pot over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook until vegetables are softened and onions begin to turn golden (about 10 minutes). You will see how the salt forces the veggies to give up their water which will steam. This is a good sign.
- Add garlic, Italian seasoning, cumin, and thyme, and cook, stirring constantly, for a minute or two.
- Add the potatoes, split peas, and bay leaves. Add the vegetable stock. Bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to low and simmer uncovered for 60-90 minutes (check by sampling the peas to see if they are softened after 60 minutes). While cooking, the soup should just be bubbling but not rapidly boiling. Cook until split peas are cooked down and softened and soup has thickened. Stir occasionally. Add more broth (or water) if it gets too thick. Remove the pot from the heat and let it cool a bit. Remove and discard the bay leaves. Add the lemon juice (and zest) and the pinch of cayenne.
- Using an immersion blender or a blender, puree a portion of the soup to your liking. Taste for salt and pepper.
- Turn off heat and let ingredients marry.
- When ready to serve, reheat (about 20 minutes) over medium-low heat stirring regularly to prevent sticking.
