Split Pea and Potato Soup

This recipe for Split Pea and Potato Soup made believers out of us. We were never big fans of split pea soup before this recipe awakened our taste buds to what split peas could, and probably should, taste like. Our unfortunate perceptions stemmed from overly thick, decidedly ho-hum concoctions from years ago (back in our omnivorous days), usually out of soup cans from the grocery store shelves.

So it took us a while to get around to trying something with split peas. But we’re glad we finally got off our plant-based duffs and gave it a go. The result of several experiments is a creamy soup, with nice bright flavor. It’s stick-to-your-ribs comfort food. If you weren’t a fan of split peas before, this soup should seriously make you reconsider what split peas can taste like. We hope it warms your spirit as it does ours.

We used Bob’s Red Mill Green Split Peas in the recipe pictured here.

By Caroline Graettinger January 23, 2014

Yield : about 11 cups

Rating 5 stars - based on 1 review(s)

Ingredients

1 medium - onion, diced
2 medium - celery stalks, diced
2 medium - carrots, diced
8 cups - water
1 1/2 cups - split green peas, uncooked
2 medium - red potatoes, diced

Instructions

In a large soup pot over medium heat, dry sauté the onion, celery, and carrots until tender, about 5 minutes. Add a little water, a tablespoon or two, if needed to prevent sticking.
Stir in the water, peas, and potatoes. Bring to a boil, then reduce the heat to low, cover, and simmer for 50 minutes, until the peas are tender and have mostly disintegrated into the broth. Salt to taste.

Nutrition Information

Nutrition (per serving): 296 calories, 74% calories from carbohydrates, 26% calories from protein, <1% calories from fat, 20.2g fiber.