There were a few reasons why I had to make this soup.
1. Most versions I’ve seen have ham in them.
2. It’s (eventually) going to get cold around here, and I need lots of soup options.
3. This soup is so easy to make, and I can almost guarantee that you have everything in you fridge to make this.
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ⅔ cup finely chopped onion
- 4 cups vegetable stock
- 4 cups water
- ⅓ cup chopped carrot
- 1 cup dried split peas
- salt & pepper
- 6 drops liquid smoke (optional)
- I started by cooking the onions and garlic until the onions started getting soft and translucent.
- Then I added in the vegetable stock, water, carrots and split peas.
- If you want to add salt (depending on the broth you use, you may or may not want it) wait until the end, because it slows down the cooking process for the peas.
- If you have liquid smoke, adding a few drops give it an amazing dimension of flavor. But if you don’t, it’ll still be delicious!
- Let simmer for 30 minutes or until the peas are soft.
- You can leave it chunky or puree it a bit and it’ll be a little creamier.
If you want more “authentic” split pea soup, you can use a hand blender (or a regular blender) and pulse for a few seconds. It’s good both ways. Trust me, I tried.
Split peas are also a great source of fiber and protein! I buy them in the bulk bins, so they’re also cheap. What more could you ask for?
If you like this soup, definitely check out this garlic lentil soup which has a similar flavor.
I had this for dinner last night, and it’s coming with me to work today for lunch! I’m hoping the protein and fiber will power me through my last long run before the half marathon. I’ve got 11 miles planned for this evening. Gotta get it out of the way before the weekend shenanigans!