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Author Notes: Split-Pea Soup is a long-time, comfort food in my home. Upside to this recipe: its super easy , tasty and freezes really well. Downside: prep-time is a snap but the cook-time itself is really long...but happily it requires no babysitting once you put the lid on so you can attend to other things around the house. Recipe is large, but can easily be divided in half. I make it large so I can freeze the leftovers in single-serving ziploc sandwich bags--once frozen flat they stack easily and will keep in the freezer for several weeks. You can use crock-pots as necessary or preferred. Leave out optional garnish and its suitable for our vegan friends, too. :o)
- 2 (16 oz.) pkg. dried green split peas
- 6 carrots, peeled and coarsely chopped
- 1 large sweet onion, chopped
- 5 celery stalks, sliced
- 4 cloves of garlic, chopped
- 1 tablespoon parsley finely chopped
- 1 tablespoon thyme finely chopped
- 1/2 tablespoon caraway seeds
- 3 quarts water
- Sea Salt and Black pepper to taste
- Combine ingredients in large pot —no stirring necessary, just layer ingredients—and cover.
- Cook over low heat for 8 to 10 hours (make sure your peas are soft before removing from heat.)
- And salt and pepper as desired (I like about two teaspoons each.)
- Pour in blender and blend to help uniform the texture (it makes it both thicker and smoother.)
- Optional garnish: Serve with swirl of fresh cream and a few croutons.
- This recipe was entered in the contest for Your Best Cheap Feast