Introducing my take on simple traditional Split Pea Soup. One simple ingredient that I’ve been using takes this soup to the whole new level! – as we all know, soup is one of the most versatile dishes in the cook’s repertoire. In my house, soup served daily for lunch. What can be better than a bowl of comforting hot soup, particularly in winter? This Split Pea Soup is considered a main-dish soup and is perfect for lunches or even informal weeknight dinners.
6 cups water
32-ounce package chicken stock
1 16-ounce package split peas, rinsed
1-2 carrots, shredded
1 medium onion, chopped
2-3 slices of ham or few strips of bacon, cut in small pieces
1/4 teaspoon allspice
1 whole clove
1 bay leaf
3-4 medium potatoes
I don’t soak peas overnight. I just rinse them until the water runs clear right before ready to cook.
I find it much easier and time-saving to prepare all of the ingredients before I start cooking.
Prepare the base for your soup. You can do it right in your Dutch Oven or in a skillet. Over medium heat, with some olive oil, sauté onions until tender, 5-7 minutes. Add carrots, and ham, cook for another 5-7 minutes. Note: if using bacon, omit olive oil; bacon goes in first, then onions, and then carrots.
Add split peas, chicken stock and water, bring to boil; with the spoon, collect the foam as it forms. Season with salt, add bay leaf, allspice and whole clove. Do those spices make a difference? Yes! You can skip them, but the soup wouldn’t be the same. There, the secret ingredient has been revealed! 🙂 Reduce heat to low, cover and let simmer 45 minutes. Add potatoes, and cook for another 15-20 minutes. I like to add herbs like parsley and fresh dill at the end, but its also optional. I always have herbs available to use. I grow them in my garden, and freeze quiet a bit for winter.
Split Pea Soup is perfect when served with homemade croutons.