Now that the weather has finally turned fall like and the rain has seemed to find joy in falling in the Southeast, my soup pot has come out once again.
Today’s recipe is for Split Pea Soup which is my ultimate favorite soup to make. My children have also started to enjoy it and I am not sure if it is because I blend the veggies, you can either use an inmersion blender or countertop blender, so really it is just a green thick soup or the fact it is a little sweet.
This week I bought yellow peas for a change and when I blended the veggies, it turned orange. We made called it pumpkin pea soup!!
Instead of croutons, the kids used cheez-its to make faces in their bowls. A fun thing to do for any meal they are not thrilled about.
The joy of this recipe is that split peas are quick cooking and the recipe can be done on the stove top or better yet the crock pot. Enjoy this is my grandmother’s recipe but I have often just made the recipe on the split pea package too.
- 1 lb of Split Peas
- Ham bone (optional)
- 1 Onion chopped
- 3-4 Cloves of Garlic chopped
- 4 Stalks of celery-chopped
- 4 Carrots, chopped
- ½ cup Rice (uncooked)
- Water (maybe some chicken bouillon added for flavor)
- Salt, pepper, Parsley to taste
- Sort through split peas for any pebbles, etc. Wash or rinse in water thoroughly.
- Place in soup kettle with ham bone if using, and enough water to cover. Bring to a boil. Simmer for 1 hr or so and then remove the bone.
- Add carrots, celery, and seasonings and continue cooking for 15 minutes.
- Add rice and cook another 15 minutes.
- If soup is too thick, add more water or chicken broth.
- (This can also be done in the crock pot just add all ingredients except rice and cook on low for 6 hrs. Eliminate rice, and just use an immersion blender to make smooth and hide veggies from the kids!)