Simple Split Pea Soup. Hearty, warming and good for the body and soul.
This Simple Split Pea Soup is easy to make using ingredients you (likely) already have on hand in your pantry and fridge. Onions, carrots, celery, garlic, chicken broth (or vegetable broth), split green peas, tomato paste and a bay leaf. We’ve made this soup about 5 times in the past two months because we’ve all basically been sick since January with one thing or another – headcolds, viruses, sinus infections, ear infections, etc. Lucca has been sick with a new bug pretty much every week (literally) and then a few days later Adrian and I get it. The only 10 days he wasn’t sick since the New Year was when we went south to Hilton Head for 10 days. Maybe it’s a sign we should move south. At least from January – April.
Needless to say, we are more than ready for spring (real spring, not this 20 degree spring) to arrive for more reasons than one. But, while we’re stuck in cold and flu season, we’ll continue making this savory and slighty sweet heartwarming Simple Split Pea Soup because 1) it’s packed with good for you ingredients – rich in fiber, vits & minerals [including Vitamin C] and protein 2) it tastes good (though many times having this soup, we couldn’t taste or smell a darn thing, thanks to the sniffles) and 3) it’s simple to make with regular old pantry and veg drawer ingredients. Make a pot in the afternoon and let it simmer til dinnertime, then save leftovers for lunch the next few days – or freeze the leftovers for an easy future lunch or dinner.
This soup is perfect for March’s Recipe ReDux theme, which is Spring Clean the Kitchen. Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
All of these ingredients for this Simple Split Pea Soup we keep on hand all fall/winter/spring long so we can whip up this soup (or others) in no time without having to make a run to the store. If you’re feeling good though, you absolutely should make a run to the store for a nice French baguette. We have the most wonderful French bakery in Falmouth called Maison Villatte that sells the most incredible (best EVER.) French breads, including an out of this world olive bread, pastries, pies, sandwiches and more. I am not a pastry person, but every single item in that bakery tempts me. It’s one of those places that always has a line, sometimes out the door, but you don’t mind waiting in line, because there’s so many amazing and beautiful breads and pastries to look at. And the smell of butter, flour and sugar sends you off to dreamland. If you are ever vacationing on the Cape or driving through Falmouth, this bakery is a must-stop.
The homemade croutons on top of this Simple Split Pea Soup are made from a day old baguette from Maison Villatte. If you have fresh or frozen bread at home and don’t have day old bread, just toast and butter that and serve with this soup.
Two other things about this Simple Split Pea Soup.
- Lucca loves it – from the first time we served it to him. Proof in the pudding (or … soup) below.
- It freezes well – this batch serves at least 10-12 people. I typically freeze 2/3 of it so if we’re short on time, we can thaw it quickly.
Here’s how to make it:
- • 2 Tablespoons extra virgin olive oil
- • 2 medium onions, diced
- • 3 carrots, diced or halved lengthwise then thinly sliced
- • 6 celery stalks, thinly sliced
- • 3 garlic cloves, minced
- • 3 32oz containers (12 cups) chicken broth (use low sodium chicken broth or vegetable broth, if preferred)
- • 1 lb split green peas, picked over and rinsed
- • 2 Tablespoons tomato paste
- • 2 Tablespoons apple cider vinegar (optional but adds a bit of brightness)
- • 1 bay leaf
- • Pinch black pepper
- For serving:
- • 1 day old baguette, torn into bite-sized pieces, tossed with extra virgin olive oil, garlic salt and pepper and toasted until crisp and golden brown
- Heat olive oil in a large stock/soup pot over medium heat.
- Add onions, carrots and celery, stirring frequently until veggies and softened, about 10 minutes.
- Stir in garlic and heat another 2 minutes or so.
- Stir in chicken broth, split peas, tomato paste, apple cider vinegar, bay leaf and pepper.
- Bring to a boil, then reduce to a simmer.
- Simmer one hour, or until peas and vegetables are tender.
- Remove from heat.
- Remove bay leaf from pot and disgard.
- Serve with homemade croutons or crusty bread.