I’ll say it right up front. A lot of people, including my husband, say that they don’t like split pea soup. BUT they’ve never even tasted it! Les won’t taste it because it looks mushy and kind of, well, a pea-soup green. Plus, he hates canned peas. Well so do I! I’m telling you, split pea soup has gotten a bum rap and I also want you to know, it does not taste anything like those yucky canned peas. If you like other dried beans and legumes, then I am confident that you will like this split-pea soup recipe.
I LOVE split pea soup and I think that, if you’ll give it a go, you will love it too. There is one good thing about Les not wanting to eat it: more soup for me. This soup freezes well, so I make extra and freeze it for easy lunches during my work week.
Split Pea Soup
You can use any kind of dried peas, but I like a mix of yellow and green split peas. I also generally throw in some red lentils as you can see here. But, if you don’t have them on hand, don’t worry about it. The soup will be just as delicious without the lentils.
- 2 cups dried split peas with lentils (optional on the lentils)
- 1 small onion – diced
- 3 or 4 cloves garlic, minced or smashed
- 3 or 4 sliced carrots
- 3 or 4 diced potatoes
- 8 cups water, vegetable broth or chicken broth
- a hefty sprinkle of dried oregano
- salt and pepper to taste – about 1 -1/2 to 2 tsp each (if you are going without salt, try the Mrs. Dash onion, garlic mix. It’s delicious.)
- A little swish of olive oil – just enough to lightly coat the bottom of your soup pot
Note: my photo does not show ALL of the veggies that I threw into the pot. Just what I could artfully fit onto my cutting board. So, go ahead and throw in as many veggies as you like. As with all of my soups, the amounts listed are not a hard and fast rule.