This hearty winter soup can be made un-vegan with the simple addition of some bacon or a ham hock. Topping each bowl with a dollop of sour cream adds that extra oomph!
Bring broth to boil. Add all other ingredients. Bring to 2nd boil, stirring almost constantly. Reduce heat to low and simmer for 2 to 4 hours – until the soup is the texture that you like. Eat now, or freeze for a quick weeknight dinner.
To Freeze: Pour 2-cup portions into containers that will fit into your smallest sauce pan (square ones aren’t good nor are the tall skinny sour cream containers). Flash freeze the containers overnight then pop them out of the containers and transfer into a big freezer bag. When you are ready to eat the soup, for reheating, add 1 Cup water for each 2-cup portion as the soup really thickens up after the first cooking.
Makes 9 2-cup servings when fresh, 14 servings when reheated from frozen.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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jmasse on 2.14.2015
I LOVE this soup!!! And I was never a big split pea soup lover! I now think it’s the bacon/ham that makes it take yucky to me because this is just plain delicious!!!! The ginger is a nice unexpected flavor addition!