A Vegetarian Or Traditional Soup To Brighten Your Kitchen
This makes for a thick, rich, and colorful soup. The star ingredients are mint and soy sauce. When my mint begins to swarm, it’s soup time! Soy sauce adds a deep base flavor. Simmering soup awakens your kitchen for all who enter!
Versatility is built in: use a pot, pressure cooker, or slow cooker to get the same results!
INGREDIENTS: Serves 8-10
- water- 7 cups
- split peas- 1 LB.
- celery- 1-1/2 cups, (2-3 ribs), diced
- onion- 1-1/2 cups, (1 med.), thin crescent cuts*
- carrots- 1-1/2 cups, 2 small, diced
- garlic- 1 large clove, minced
- salt- 1-1/2 tsp.
- soy sauce- 3 TBS. – Is delicate and should be added after cooking is complete
- mint, fresh- 4 TBS., chopped
- protein – optional, ham hock, pancetta, baked ham, or mushrooms
*Crescent shaped cuts help keep onions from disintegrating and lend a texture to the soup. Halve an onion through the poles, then cut thin longitudinal slices. The resultant shape is like a crescent moon. If a tall or large onion, then slice crescents in half.
INSTRUCTIONS: Cook this soup by pot, pressure cooker, or slow cooker
- Soup Pot Cooking Directions: Add water and split peas to a large sauce pan and simmer, partially covered for about 50-60 minutes, until almost soft. Then, if you would like a satiny, consistency purée about a third of the soup at this juncture.
- Meanwhile prep the vegetables.
- Add vegetables and salt to the pot and bring to a boil. Reduce heat and simmer 15-20 minutes. Be sure to stir from time to time. Go to step 6 from here.
- Pressure Cooker Directions: In a pressure cooker add the water, split peas, onion, celery, carrot and salt. Bring to full pressure and cook for 8 minutes. Use quick release method. Taste split peas for doneness, and simmer on stove top until peas are soft. Go to step 6.
- Slow Cooker Directions: In a crock pot, add all the ingredients except the garlic, mint and soy sauce. Turn on low and cook for 4-6 hours, until peas are soft.
- To any of the methods above add garlic, and soy sauce then stir and allow to combine for a minute. Adjust soy sauce if needed. Adjust thickness with water if needed.
- Add the mint, stir; serve warm.
NOTE: This soup will thicken considerably as it cools. So when reheating add water to a thin milkshake consistency.
FLAVOR BOOST: A drizzle of dry sherry on occasion adds depth
Split Pea Soup with Pork : Sauté a 1/4 pound of diced pancetta, bacon or other cured ham. I also love to add a ham hock on occasion. Add these at step 3.
ABOVE: With Bratwurst; I also Sautéed the Onions in Lard Before Adding the Remaining Ingredients
Spicy Split Pea Soup: Skip the mint, and add hot sauce that is flavored by Scotch bonnet or habeñero chilies. These chilies, although fiery, when used in moderation, add deep flavor with only a twinge of heat. It’s like another soup!
Split Pea Soup with Herbes de Provence: Capture the spirit of Southern France with this spice blend. Use 1 TBS. while cooking vegetables and omit the mint and soy sauce. Increase salt to 2 tsp.
Planned-over Split Pea Stew Bowl: Add leftover grains and/or diced protein and a bit more mint to enjoy as an impromptu light meal.
One thought on “Split Pea-Mint Soup”
Just made with some lard and diced bratwurst. Delish!