Split Pea Soup2012-08-01
- Servings : 5+
- Prep Time : 15m
- Cook Time : 1:10 h
- Ready In : 1:25 h
This recipe is very similar to my Grandmothers– hers did have pork fat and ham hocks. The smoky flavor comes from sweating down the onions for a good 10 minutes. I enjoy this recipe because it makes enough to feed a small army. I will eat it for 2-3 days and freeze several more meals worth. The total cost to make this is under $7.00- that averages out to $.50 per serving. Best and yummiest bargain in town.
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 1 head celery with leafy tops chopped
- 2 cups dried split peas, checked carefully for debris and rinsed
- 6 cups vegetable broth
- 2 cups water
- 2 cubes "chicken" flavored cubes
- 3 large bay leaf
- 1/2 teaspoon celery seed
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 2 teaspoons salt (or to taste)
- freshly ground black pepper, to taste
- 1/4 cup Italian Parsley roughly chopped
- 1/4 cup of olive oil
In a large stock pot, heat the olive oil over medium heat. When the oil is hot, add the onions and cook for 10 minutes. While the onions are cooking, chop and prepare the vegetables.
When the onions are soft, add all of the vegetables and spices (everything except the split peas, water and broth) and cook for 10-15 minutes.
Add the split peas, water and broth. Cook for 35-45 minutes.
Serve hot and enjoy!
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