Green Split Pea Soup – Very Versatile

Every time my sister Julia shares a recipe, she offers lots of alternatives. I usually tell her that I’m only planning to write one version. Today is the exception. You can start with the basic recipe below or you can add leeks, rutabaga, turnip, smoked turkey, chicken or beef. You can thin the soup to your desired consistency or eat it on the thick side as a stew. This recipe filled 5 – 6 large soup containers; you can halve it, if you’re not feeding an army, or freeze it for when you are.   

Green Split Pea Soup

• 2 LB green split peas, soaked in a covered pot, well -covered in boiling hot water, for at least 2 hours  
• 3 T olive oil
• 1-2 large onions, finely chopped
• 4 large dry shallots, finely chopped
• 6-8 large celery stalks, plus lots of the celery leaves, finely chopped
• 8 medium-large carrots, finely chopped
• 1 t Kosher salt, more to taste
• 1 t freshly ground black pepper, more to taste
• 1 t each celery salt, dried thyme
• 2 generous T Better Than Bouillon vegetable soup stock (or your preferred stock)

Strain the peas and cook in a large pot with water 2 inches higher than the peas (no salt). Bring to a boil, then simmer for 20 – 30 minutes, until the peas start dissolving. (You can do this part the day before and leave the cooked peas, covered in the pot, on your countertop.)

In a large pot or pan, over medium heat, combine all the chopped vegetables with the olive oil and the seasoning, cook covered, on low for about 20 minutes, stirring occasionally to sweat and soften but not brown. Add cooked vegetables  to peas. Add water, slowly to desired consistency. Add Better Than Bouillon, to taste.  

In a large pot or pan, over medium heat, combine all the chopped vegetables with the olive oil and the seasoning, cook covered, on low for about 20 minutes, stirring occasionally to sweat and soften but not brown. Add cooked vegetables  to peas. Add water, slowly to desired consistency. Add Better Than Bouillon, to taste.  

Freezes well. Makes about 16 servings.

Green Split Pea Soup Print Ready Recipe

Final notes:

• My sister’s teasing me about winter soup in spring. Who cares! While Green Split Pea Soup may not scream spring, I’m delighted by the change of season. 
• Happy Holidays everyone!