Saturday, March 5, 2011

Yellow Split Pea Soup

Love, love, love split pea soup.   I made this without the hamock that was in the original recipe and if you want to make it vegetarian then use vegetable stock instead of the chicken stock.  I also used yellow split peas instead of green because I loved the color.  This recipe makes a large amount of soup.  I already have a container packed up for lunch at work. YUM!


2 tablespoons unsalted butter
1 onion, sliced
3 stalks celery, diced
2 carrots, peeled and diced
Salt and pepper
1/2 teaspoon turmeric
8 cups chicken stock (or combination water and stock)
2 cups dried yellow split peas


Melt butter over medium-low heat in a large stockpot or Dutch Oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes. Add the tumeric, stock and peas, and simmer, covered, about 1 hour.  Puree soup in a blender, food processor or directly in pot with an immersion blender  until smooth. Return to clean pot, and adjust the seasonings.  Cook over simmer for an additional 30 minutes - 1 hr until the are soft and the soup is thickened.  Serve immediately.

1 comment:

  1. This looks so easy and has healthy ingredients. I will have to make this one soon.


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