Old-Fashioned Split Pea Soup |
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Prep Time: 30 Minutes Cook Time: 48 Minutes |
Ready In: 78 Minutes Servings: 6 |
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In 'Saved By Soup' by Judith Barrett; Ingredients:
2 teaspoons oil (corn, canola, or olive) |
1 medium onion, finely chopped |
2 medium carrots, cut in half lengthwise and sliced 1/2 inch thick |
1 rib celery, finely chopped |
2 cups dried split peas, picked over and rinsed |
4 cups defatted chicken broth or 4 cups vegetable broth, preferably homemade |
2 cups cold water |
salt |
freshly ground black pepper |
Directions:
1. Heat the oil in a heavy 4-quart saucepan over med-high heat; add in the onion, carrots, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
2. Add in the split peas, broth, and water; bring to a boil.
3. Partially cover pan, decrease heat to med-low, and simmer until the soup is thick, about 45 minutes.
4. Season with salt and pepper to taste.
5. **You can add fresh herbs; fresh dill is recommended; also can add meat and ham bones to make it richer.
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