Split pea soup is a weekly staple in our house and usually turns up on the weekends feeding hungry boys post soccer match.
Everyone likes the smokey flavour.
Green split peas are cheap and full of healthy plant proteins, carbs, fibre and iron.
The smokey flavour is what makes it. It’s kinda like pea and ham soup only nicer. You’ll find liquid smoke at your local health store. It’s a little pricey but lasts for ages and is great for marinades & stews. Take it easy with this stuff tho – more is not necessarily good!
You can soak the peas overnight, which will shorten the cooking time. I never manage to remember and I’m not sure it makes such a big difference.
One thing though, the peas will absorb a lot of water. You may need to keep adding water to get the consistency you want. And if you have leftover soup it will set and require more water to liquefy.
Another great thing about this soup is there’s no oil. It’s a one-pot wonder.
Split pea soup
3 cups green split peas
8-10 cups water/stock
2 bay leaves
1 large onion, chopped
2 medium potatoes
1/2 cup celery, chopped
1 tsp liquid smoke
1 tsp salt
Tamari to taste
1 tsp smoked paprika
Bring the peas, bay leaves and water/stock to boil, then reduce to simmer for about 40 minutes. As the peas start to get tender add in the onion + potatoes. You may need to add more water.
Simmer until potatoes and peas are cooked.
Remove bay leaves and blend.
Add liquid smoke, salt + a splash of tamari. Adjust seasonings to taste.
Serve with a little smoked paprika sprinkled on top.
This recipe is versatile. If you have celery, throw it in with the onion. Feel like adding a handful of thyme? I also saute the onions, celery, bay leaves with the smoked paprika before throwing it all in the slow cooker.