The Pioneer Woman Tasty Kitchen
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Perfect Split Pea Soup

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Level: Easy

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Description

Like most soups, this one is even better the second day. I always make it the night before I’m going to serve it.

Ingredients

  • 2 cups Green Split Peas
  • 10 cups Water (or More)
  • 6 whole Carrots, Washed & Cut In Rounds
  • 2 whole Yellow Onions, Diced
  • 1 stalk Celery Chopped Finely
  • 1 teaspoon Dried Marjoram
  • 1 teaspoon Dried Basil
  • 1 Tablespoon Fresh Parsley, Chopped
  • 2 teaspoons Salt
  • ¼ teaspoons Ground Black Pepper

Preparation

Put the peas and water in a large pot. (I use a 5.5 quart enameled cast iron pot.)
Turn the heat on high and bring it to a boil.
While you’re waiting for the water to boil, add the vegetables and stir.
Add the herbs, salt and pepper, and stir again.
When the soup comes to a boil, turn it down to low and simmer for at least one hour, stirring every 15 minutes or so.
You may want to add another cup or so of water depending on the consistency you desire. We like it thick and chunky.

If you’re going to eat the soup the next day, let it cool down before covering and refrigerating it. Reheat the next day over low heat, adding a cup of water or more.

5 Comments

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twirlandtweak on 5.26.2010

Making this tonight, I do believe. Thanks!!

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Shah'ada on 2.17.2010

Super yummy!!!! Used a little more celery, 2 boullion cubes, and a shallot with the onions . . . in heaven. Smelled delish while cooking and super simple!! Thank you

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chandani on 2.2.2010

Nice and simple recipe.

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limobarbie on 2.1.2010

I made this as directed except for I added 2 tsp of chicken base to the water and it added a nice richness to the soup. I used Better than Boullion brand–I make grits with a tsp of chicken base instead of salt–de-lish!!

Profile photo of goaheadbakemyday

goaheadbakemyday on 1.29.2010

Love the photo! Nicely art directed. And the soup looks yummy, too!

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