Silky Split Pea Soup

This weekend I got in the spirit of the season and did a little decorating.  I don’t go wild with decorations but I did put up a few things that make me happy.  I purchased a wreath locally from the orchard where we often buy fruit in the summer. 

I also added this to the door.  It helps to remind me to think of all the good things in my life that bring me joy.

I decorated our living room with these handmade wool pillows I bought from Sundance several years ago.  I really like the unique, artisanal things they have in their catalog.

My sweetie made biscuits this morning.  The aromas in our house were phenomenal.  I don’t know which smelled better, the freshly roasted coffee beans or the biscuits in the oven.

Another thing that pleased me this weekend was the soup I made last night.  I sometimes have issues with legumes being grainy when I cook them.   This problem may be due to the fact that we have hard well-water and it sometimes affects my cooking.  I read somewhere that you can add a little baking soda to legumes to help with their texture.   I don’t know if this made the difference since I didn’t have a “control” pot to test my theory but this was hands down the best tasting split pea soup I’ve ever made.

Since I’ve been eating a lot of rich food lately, a bowl of this soup brimming with vegetables was exactly what I needed.  I adore legumes and can happily eat them for any meal of the day.  This soup is a simple recipe and it makes a satisfying lunch or dinner.  In addition to great taste, you get a meal that is a good source of protein, high in fiber, rich in complex carbs and low in fat.


2 cups of split peas – rinsed multiple times

7-8 cups of water (depending on how thick/thin you like it…more can always be added)

2 bay leaves

1 cube Rapunzel bouillon

a couple glugs of olive oil

onion diced

2 cloves of garlic minced

2 teaspoons ground cumin

3 celery ribs diced

2 carrots diced

2 tablespoons of tamari/soy sauce

fresh black pepper


Here’s how it’s done in my kitchen

1.  Put the split peas and water in a pot and bring to a boil.  Turn the heat down to low, add 1/2 teaspoon of baking soda and simmer for 30-40 minutes stirring occasionally.

2.  Meanwhile chop the veggies and saute the onion in olive oil over medium heat for 8 minutes. Add cumin and garlic and continue sauteing for 2 minutes.

3.  After the peas have cooked for at least 30 minutes and are tender tasting, stir in the onion saute mixture, chopped veggies, tamari and bouillon.  Cook an additional 20-30 minutes until the veggies are tender.  Taste the veggies to make sure they are soft enough and adjust flavor with salt and pepper.  Serve it up hot and make sure there is enough liquid for your soup to stay soupy as it will thicken in the serving bowls as it cools.

It is mighty fine if you have a hunk of bread to serve along with it but the soup is full-flavored on its own.  I ate 2 generous bowls of it 🙂



Filed under Main Courses

5 responses to “Silky Split Pea Soup

  1. Cute decorations. I especially like the pillows. I haven’t made split pea soup yet this fall. I guess it will still be good in winter. Yours sounds great.

  2. I adore split pea soup but I’ve yet to find a favorite recipe. I’m eager to try this one out! And I loved seeing your holiday decorations. The small touches make a difference and remind us of the good things that this season brings. Thank you for sharing it with me. I hope you have a glorious Tuesday!

  3. love the decorations.
    your soup sounds delicious, i usually leave the split peas to soak overnight, next time I’ll try your method. thanks for sharing.
    hope you’re having a wonderful week

  4. Jessie

    I absolutely love pea soup; my mother always made it several times per winter, often including a ham bone for flavoring- which I do understand that you would not use. I have never tried cumin with it, but often add extra celery and carrots.I may try your version with the ham bone left from our Christmas ham. All of your recipes look good! Woule love to see some using parsnips.

    • Thank you for your nice comment! Good idea regarding the parsnips! I have become very fond of parsnips so I will try to include some recipes. Hope your soup turns out well. I’ll bet your ham bone will provide a nice depth to the flavor.

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