The last few days of Winter are dragging by. The forecast for the next 10 days is finally showing a few sunny days, though it still won’t be warm yet. And by warm, I mean above 70 degrees. Soon it will be too warm for soup, so I made a large batch today. It probably won’t last the week, though.
This is not your Grandma’s recipe. Smoky, earthy, and perfectly seasoned. Here’s how I made it.
- 4 cups green split peas
- 2 bay leaves
- 1/2 tsp celery seed
- 1/2 tsp garlic powder
- 1 tsp coriander
- 1/2 tsp thyme
- 1/4 tsp white pepper
- 1/8 tsp liquid smoke
- 1 TBSP salt
- 1 TBSP Olive oil
- 1/2 yellow or white onion, diced
- 2 large carrots, diced
- 1 Portobello mushroom cap, diced to 1/2″
- 1 russet potato, diced
Place the peas in a large soup pot and add water until there is at least 1 inch of water above the peas. Let soak for 1 hour, then drain the water and rinse the peas until the water runs clear. Return the peas to the soup pot.
Add water to the pot until there is at least 1 to 1 1/2 inches above the peas. Add in the bay leaves, celery seed, garlic powder, coriander, thyme, white pepper, liquid smoke, and salt. Bring the pot to a low boil, then turn down and let simmer. Check the pot every 10 to 15 minutes to ensure there is enough water, and stir the peas every time you check to ensure the ones on the bottom don’t burn.
While the peas are cooking, prep the rest of the ingredients. Add the olive oil to a frying pan heated to medium-high. When the oil begins to glisten, add the onion and cook for 3-5 minutes or until they begin to turn transparent. Add the carrots and cook for another 1-2 minutes, then add the Portobello mushroom pieces and stir well to combine.
Sauté until the mushrooms turn dark, about 3-4 minutes. Then add this mixture to the pea mixture and stir to combine.
Continue cooking, adding small amounts of water if needed, until the peas dissolve and the soup becomes thick. The mushrooms tend to float on top, so give the soup a good stirring before serving.