Guest Author - Gillian Scianna
A basic split pea soup requires a handful of ingredients, the majority of which already are or should be stocked in your pantry: split peas, broth (beef, chicken, mushroom, or vegetable), water, salt, and pepper. Split peas can be purchased inexpensively in the bulk bins at your local grocery store.
Combine two cups of split peas, two cans of broth, and two cups of water to a large saucepan over high heat. Bring to a boil, then reduce to a simmer and cover the pot. Cook for 55-60 minutes, or until the split peas are very tender. Season the soup with salt and pepper to taste.
For a chunky split pea soup, serve the soup as is. If you prefer a smoother texture, puree the soup in a blender (or with an immersion blender) until it reaches the desired consistency. I love a thick and chunky soup, so I chose to eat the soup without pureeing it, but it's all about personal preference.
This recipe makes four entree servings and can easily be doubled. Serve the soup with a whole grain baguette or roll, alongside a crisp green salad, or in smaller portions as a side dish to your main entree. Leftover split pea soup freezes well and makes a convenient weekday lunch or quick dinner. Wait until the soup is completely cool, then divide it into individual servings in air-tight containers. When you are ready for the soup, remove a single serving from the freezer and let it thaw in the refrigerator overnight, or defrost the soup in the microwave or under running water. Heat the soup in a pot or the microwave until it is hot, and it will taste good as new.
Whip up a large pot of split pea soup next time you crave a warm, comforting, and easy meal for yourself or your family, friends, and guest. During the winter, I like to make this soup for a quiet, satisfying, and healthy meal at home. Rest assured that you will be eating a hearty and nutritous meal. Split peas are high in protein, low in fat, and packed with fiber to keep you full until your next meal.