With split-peas in the pantry, a healthy satisfying meal is not far behind and of all the legumes, these cook up pretty darn quick, no soaking required. Think of this as a starting point, a basic recipe you can springboard from – add any chopped up protein: grilled pork, pulled pork loin, braised turkey legs, meatballs or sausages, even a pile of crumbled bacon – seriously delicious. Or up the veggie factor with anything you have on hand – diced, seared and simply stirred in before serving. Gotta love a classic that can morph into more variations than even Darwin could dream up – and all you gotta do is dig around your kitchen! To get you going, I’ve rounded up a few aberrations below – no soup Nazi here, ’cause you can make it yourself – NEXT!
1. Gather …
2. … and prep what you’ve gathered.
3. Get them in a medium hot soup pot with a little olive oil.
4. Rinse the split-peas.
5. Use whatever broth you have – I use a tablespoon of bouillon with water.
6. Flavours of France are next.
7. Add them to the sautéed vegetables.
8. Bouillon is next.
9. Add the water and give it a good stir.
10. Lower heat to a simmer, cover and cook for 30-45 minutes.
11. Ta da … 45 minutes later.
12. Leave it chunky.
13. Or give it a couple of turns with an immersion blender.
14. Ladle it out and finish with a swirl of olive oil.
1. Heat up a soup pot over medium-high heat. Peel, cut into small dice and sauté the following in a little olive oil for 2-3 minutes:
- 2-3 carrots
- 2-3 ribs of celery
- 1-2 onions
- a couple of glugs of olive oil
2. Add the following to the sautéed vegetables, cover & simmer for 30-45 minutes until the peas are tender:
- 1 tbsp. herbes de provence
- 1 bay leaf
- 1.5 – 2 cups split peas, rinsed
- 4-5 cups stock
3. Give it a good stir, leave as is or partially purée it with an immersion blender. If you don’t have one, simply put a couple of cups of soup in a blender, whiz and stir it back in. Finish with a taste and season if necessary. 4. Ladle into bowls and pass the olive oil.
- switch up the cooked meat & stir in at the end of cooking – pan-fried meatballs, diced pork or chicken, sliced sausages
- switch up the liquid – vegetable, chicken or beef stock, tomato juice, stir in a can of diced or crushed tomatoes
- switch up the herbs – oregano, basil, thyme, rosemary, sage
- add a teaspoon or two of a spice or herb blend to create a signature soup:
- moroccan spice mix • herb & spice blend • bbq rub recipes • cajun blend
- chinese 5-spice powder • curry blends 101 • dry rub recipes & tips
- greek blend • herbes de provence • italian mix • quatre épices blend
- sloppy joe mix • taco blend
split-pea soup switch-ups
- curried split pea soup
- dutch split pea soup
- french-canadian split pea soup
- german split pea soup
- greek split pea soup
- indian-style split pea soup
- italian split pea soup
- mexican split pea soup
- slow cooker split pea soup
- spinach & split pea soup
- split pea & cabbage soup
- split pea soup with ham hocks
- split pea & mushroom soup
- split pea soup with shiitake & star anise
- sweet coconut split pea soup
- vegan split pea soup
- yellow split pea soup