If I am feeling particularly frugal, I use 7 cups water and 1 T. instant chicken bouillon or soup base instead of the can of chicken broth. I leave out the salt, and this works out fine. Once all the ingredients are in the pot, the soup takes very little effort. It just needs to be stirred once in a while.
For a smooth soup, it can be run through a blender or food processor. We like our soup a bit chunky so I don’t bother with that. I like to serve this with little cheese crackers.
I will add some cubed ham if I have it on hand or sometimes cooked crumbled bacon for garnish. The soup is great without this, however.
Leftovers will stiffen up some while in the fridge, so a little water may need to be added when reheating the soup.
1 lb. split peas, green or yellow (2 1/4 c.)
5 c. water
1 can (14 oz.) chicken broth or 2 c. water and 1 T. instant chicken bouillon or soup base
1 lg. onion, chopped
2 med. carrots, chopped
2 lg. cloves garlic, minced
1/2 t. thyme leaves, crushed
1/2 t. pepper (freshly ground preferred)
3/4 t. salt (I omit if using the instant bouillon)
Pour peas into a pie tin or other flat surface to check that there are no rocks or other foreign objects in with the peas. Put the peas in a 4-qt. pot. Add remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer 90 minutes or until peas are soft. Stir occasionally. Makes 6 servings.
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