We almost always have a mason jar or two filled with dried split peas in our house. It’s a very easy recipe to make, and it’s so good on those cold, windy days. It’s a hearty little bowl that’s chock-full of vitamins and protein. Here’s how I made it.
- 2 cups dried split peas, sorted, rinsed and soaked minimum 2 hours
- 1 TBSP olive oil
- 1/2 large yellow onion, diced small
- 4 cloves garlic, rough chopped
- 2 medium carrots, diced 1/4″ cubes
- 1 large russet potato, diced 1/2″ cubes
- 4 cups vegetable broth
- 1 tsp onion powder
- 1 bay leaf
- 1 tsp black pepper
- 1 1/2 tsp salt
Add the oil to a large pot on the stove at medium-high heat until shimmering. Add the onion and cook for 3-5 minutes, stirring occassionally until the onions become transparent. Add the garlic and cook for 1 minute more, allowing the garlic to become fragrant.
Add in the carrots and potatoes and cook for 1-2 minutes more, then add in the rest of the ingredients (including the peas)
Bring to a slow boil, then turn down to simmer and cover the pot. Simmer for 2 hours, checking after the first hour of cooking. If the soup is looking too thick, add water (1 cup at a time) and stir thoroughly, then continue to simmer.
After the soup has cooked for 2 hours, you have a few options to finish it off. You can blend everything until it’s smooth, or simply continue cooking until the peas break apart on their own (my prefered method). This second method keeps the potato and carrot pieces whole, leaving some texture in the soup.