Thursday, January 12, 2012

Warming Split Pea Soup

This time of year, nothing is better than a bowl of hot, comforting soup.  This is one of my hubby’s favorites.  The whole batch of soup can be made for under $2.00 so it is great for the budget.  I make this at least once a month.  The soup is hearty and filling even though it has no meat in it.   The original recipe was clipped from Woman’s Day many years ago, and I have given it to many people.

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.


Split Pea Soup from Woman's Day
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 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.

Update 2/29/12:  Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset






Linking to: SoupaPalooza
 It's a Keeper Thursday
Full Plate Thursday
Twisted Thursday
What's Cooking Thursday
Thriving on Thursday
This Week's Cravings
Feature Friday Link Party

7 comments:

  1. I love split pea soup! I also add some chopped potatoes to mine with the carrots. The last time I cooked a ham with bone, I used the bone to cook up some ham broth and froze it to use later just for this soup along with small pieces of leftover ham. I like mine chunky too.

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  2. My sister makes something like this! YUM! Love for you to link these up to my feature Friday Linky Party

    http://blissfulanddomestic.blogspot.com/search/label/Friday%20Link%20Party

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  3. Hi Loy,
    You have made one of my favorites and I see you know how to eat it to with those little cheese it crackers. I just love those little crackers with soup. This is a great recipe! Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

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  4. Split pea soup is a favorite of mine. I use a ham bone or pork hocks for the stock. I also add some hominy (a white corn that's puffed up) to make a complete protein.

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  5. Hi Grandma Loy. Pea soup is one of my favourites. Just wanted to say thanks for linking up to my Thriving on Thursdays party last week. It's on again tomorrow (Australian time). We'd love to see what you've been up to.

    Anne @ Domesblissity xx

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  6. I've always wanted to try split pea soup. But my husband and son don't like peas...maybe I can convince them to have a boys day out and my daughter and I can have it for lunch? LOL.

    Thank you for linking up at Twisted Thursday!

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  7. thanks for the great recipe, used it for the SRC reveal.

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I love to read your comments and suggestions. Hope that you enjoyed your visit to Grandma Loy"s Kitchen.

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