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From: Becky (151.143.62.192)
Subject: Split Pea Soup
Date: October 6, 2006 at 9:29 am PST
Split Pea Soup This is a conglomeration of my two favorite Split Pea Soup recipes (one from Laurel’s Kitchen (Laurel Robertson) and the other from Soup & Bread (Crescent Dragonwagon)), with a couple of additions of my own. The result is a thick, creamy, delicious split pea soup I can’t seem to get enough of! 2 cups dry split peas
¼ cup barley
8 cups vegetable broth (or water – see notes)
1 bay leaf
3 teaspoons caraway seeds 1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 small potatoes, peeled and diced (Yukon gold, red, or white work best)
1 teaspoon basil
1 teaspoon thyme 3 cloves garlic, minced
½ cup minced fresh parsley
1 TBL Worcestershire sauce
½ teaspoon liquid smoke Salt to taste
Fresh ground black pepper to taste 1) In a large soup pot combine the peas, barley, broth (or water), bay leaf, and caraway seeds. Bring to a boil, then turn heat to low, cover, and let soup simmer for about 1 hour 15 minutes, stirring occasionally.
2) While the soup is simmering, prepare the onion, celery, carrots, and potatoes. I like to dice the vegetables very small, but you can cut them to your liking. (See notes).
3) After the 1 hour and 15 minutes, add the prepared vegetables to simmering soup, along with the basil and thyme. Stir well, cover, and continue to cook on low for 45 minutes, until the peas, barely, and vegetables are all very tender.
4) After the soup is done cooking, add the garlic, parsley, Worcestershire sauce, and liquid smoke. Mix well; turn off the heat and let soup sit for 30-60 minutes, covered.
5) Add salt to taste, depending on the broth (or water) used as the soup base, and your salt preference. If necessary, add additional broth or water to adjust thickness of soup.
6) Serve hot. Add fresh ground black pepper to individual servings.
My Notes:
* I use a cast iron soup pot for all my soups, but any large soup pot will work fine!
* My favorite veggie broth for this soup is made from a powdered vegetarian “chicken” style broth sold in the bulk foods section at Whole Foods and other natural foods stores. It is a very mild broth, so I use about ¼ cup powdered broth per 8 cups of water. Heat two cups of water to a boil, add the broth, stir well; then add to the soup pot with the remaining 6 cups of water. If this isn’t available, any good quality veggie broth (or even just water) will also work fine.
* Dicing the veggies - In this soup, I like the veggies diced very small. Cut the onion into very small dice. Carrots: Quarter lengthwise, then slice into small dice. Celery – slice each stalk into 2-3 longer strips, then slice into small dice. Potatoes – cube into small bite-size pieces.
* I like to add the ingredients from #4 at the end of the cooking time so the flavors stay more vibrant. If you prefer, you can add these ingredients along with the vegetables.
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