I am a no fuss soup extraordinaire. Whats in the fridge or freezer is whats going into the pot. Adding water, spices, tomato chunks or paste. Lentils or beans. Anything from creamy tomato, eggplant zucchini bisque, to one of my favorites… Split pea. There is no limitations to the soup combinations that can be created.
During these cold winter days in Vermont, I always have soup in my house. It's a lunch time staple. . I have a weekly standing lunch date with my sister and her little for soup. The fussy 2-year-old will dig right into her little bowl. Once she has thoughtfully emptied the contents of her bowl on herself and table, she goes in for everyone else's. That's when you know it tastes good, when a 2-year old robs your soup bowl.
Today I need a warm, comforting soup. Something to eat curled up on the couch with a good book and a cup of tea. Today its split pea!
Start with your veggies. Chop chop chop. You can do once consistent size, or a messy chop. It's nice to have different sized bites in your soup. This recipe calls for certain roots, but really, use whatever you want. I wouldn't omit the carrots or onion, but anything else. Why not right?
Cooking down the veggies with the spices before adding the water and peas help to really bring out the flavors. I love a good spoonful or to of slightly cooked vegetables. I could eat it just like this. But you really should add the peas and water… Its so worth it.
Added peas and water, this soup takes on a sewage type look. Hooray, that is exactly what we are going for! This point you can let the liquid cook down even more or leave it a little thin. The consistency is up to you. If you choose to keep it on the thicker side just know that if you save any in the fridge, it will get considerably thicker. When going to heat up, just add more water and maybe another pinch of salt.
I like to add a little bit of texture to the last stage of my soup. Throw in a handful of finely chopped cabbage and let that sit for a few minutes, just to get the tiniest bit tender…. Right! You want to make this so bad and you can. It a saturday. So have fun, this soup is all about warmth and comfort and what makes you happy.
Split Pea Soup
- 2 large carrots
- 2 stocks celery
- 1 parsnip
- 1 medium onion (any kind will do)
- small head of cabbage
- 1 pound of dried split peas
- teaspoon thyme
- teaspoon marajoram
- 1 teaspoon rosemary
- 2 bay leaves
- salt and pepper
Clean and chop carrots, celery, onion, and parsnip into smallish chunks. Shredd cabbage , leaving a handful or two to the side for later. Place in a 8 quart pot on low heat. Add in all spices and a pinch or two of salt and pepper. Let cook for 10 minutes giving it a stir or two.
When vegetables have cooked down a bit, add in split peas and enough water to cover the contents. Bring to a rolling boil, half replace lid and turn heat down to low Let simmer for about 45 minutes, stirring occasionally. The split peas will expand and will suck all the water or of the pot so add water when needed. Simmer until soup is at desired consistency, The last few minutes of cooking, add the rest of the chopped cabbage and replace lid. Salt and pepper to taste.