Introduction
Split peas, whether green or yellow, have long been a mainstay in thrifty kitchens, prized for their hearty texture and budget-friendly nature. A good bowl of split pea soup can be astonishingly comforting, especially on a brisk day. This recipe captures the essence of dried peas simmered gently with a few supporting vegetables, resulting in a creamy, earthy broth that needs little embellishment. Though I recall a time when one might have needed to simmer peas for quite some hours, modern stoves and quality peas can bring the cooking time down considerably. The end result is a thick, almost velvety soup if you choose to purée it. If you prefer a chunkier version, simply reduce the blending or leave it out altogether.
In days past, cooks might have soaked the peas overnight to ensure even cooking. These days, many brands offer split peas that soften quickly even without soaking, though a brief soak never hurts if you have the time. Onions, carrots, and celery add gentle sweetness, and a pinch of salt and pepper is usually all you need in the way of seasoning. For a vegan version, use water or vegetable stock, while some older kitchens might have added leftover scraps of other ingredients. But truly, split peas themselves can stand on their own quite ably, delivering that rich, comforting taste we associate with good soup. You can serve it as a satisfying midday meal or dress it up for supper with crusty bread on the side.
Split pea soup highlights how a humble, dried ingredient can transform into something hearty and substantial. Each spoonful carries the memory of simpler times, when the slow simmer of peas on a stovetop signaled that a comforting meal was on the way. And though some might think of pea soup as a winter dish, it’s perfectly welcome year-round, especially if you favor its nourishing qualities. Let us celebrate these tiny legumes that expand into a filling, soothing bowl, reminding us that warmth and thrift needn’t compromise on flavor.
Ingredients (serves 4–6)
- 1 cup split peas, rinsed
- 6 cups stock or water
- 2 carrots, chopped
- 1 onion, diced
- 2 celery stalks, sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
Instructions
- Rinse the Peas: Before cooking, check the split peas for any small stones or debris, then rinse them under cool running water. If you prefer, you can soak them for a few hours to reduce cooking time, but it’s not strictly necessary.
- Combine Ingredients: In a large pot, place the split peas, stock (or water), carrots, onion, and celery. If you wish, hold off on the salt initially, as salted water can slightly prolong the softening of legumes. You may stir it in after 20 minutes or so.
- Bring to a Simmer: Set the pot over medium-high heat. Once it begins to bubble gently, reduce the heat to maintain a steady simmer. Stir occasionally, taking care that the peas don’t stick to the bottom.
- Cook Until Tender: Allow the soup to simmer for 45 to 60 minutes, or until the peas have softened considerably. If foam appears, skim it off. Add more liquid if the soup grows too thick during cooking.
- Season & Adjust: Stir in the salt and pepper (if you haven’t already). Taste and modify to your liking. Some may add a bay leaf or fresh herbs for extra complexity, but this is optional.
- Purée or Not: If you prefer a smoother soup, use an immersion blender or purée in batches with a regular blender (cautiously, as it’s hot). For a chunkier version, leave some peas intact.
- Serve Warm: Ladle into bowls, and enjoy with bread or crackers. Leftovers can be reheated with a bit of water or stock if the soup thickens too much in the fridge.
The beauty of split pea soup lies in its simplicity—dried peas, water, and a few basic vegetables can create a filling meal that rivals any complex dish. Each creamy spoonful whispers of simpler days, when careful simmering rewarded us with bold, comforting flavors at minimal cost.