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A hearty Old Fashioned Split Pea Soup is just about the best way to get through any cold weather. Thick and hearty, warm, and filling this soup makes you warm all the way to your toes!
This is one of those old-fashioned recipes everyone needs in their repertoire. Then they’re making soup just like grandmas used to!
Because this soup stars Dried Peas it’s easy on the budget! Dried beans and peas are one of the most inexpensive protein sources you can buy. A one-pound bag can be had for a little as .99¢ and has 8-10 servings in it!
Never used dried peas? No worries!
If you never cooked with dried peas or beans that’s ok! You have to start somewhere and at some time. Here and now is the best place to start because I’ve been using them for budget-friendly meals for almost 20 years now!
Do I have to presoak dried peas?
So you’ve heard that you HAVE TO presoak dried peas and beans. Well that’s mostly true. More for beans than dried peas. Generally speaking dried split peas, yellow or green, cook much more quickly than dried beans. This recipe doesn’t NOT call for soaking beans, we’re just going to cook them and rinse them before adding seasonings.
The ONLY thing soaking does is make cooking them go faster. I know people have all kinds of reasons why you HAVE TO soak beans but really it’s just to make them cook quickly.
- 1 pound split peas
- 2-3 quarts water
- 3 quarts chicken or vegetable broth
- 1 pound bacon
- 2 cups chopped carrots--use as much as you like or have on hand
- 2 cups chopped celery-use as much as you like or have on hand
- 1-2 cups chopped onion again use what you like
- 1 TBSP Italian Seasoning--start with 2 teaspoons and add as much as you like before serving
- wash the split peas and rinse clean, pick out any gross looking beans OR rocks and dirt
- in a large dutch oven cover the peas with water and bring to a quick boil then reduce the heat and let them cook for an hour cover them
- once they're starting to soften up, about an hour in or so pour off the cooking water, add fresh water swirl to rinse, pour it off and add enough water back to cover them cooking them for about 30 minutes
- prep your vegetables if you need to
- cut the bacon into bite-sized pieces and fry it in a deep frying pan
- after 5 minutes add the chopped vegetables and saute for 10 minutes
- add 2 cups of broth to deglaze the pan, scrape up any browned bits and remove it from the heat
- pour the cooked vegetables into the peas
- add enough of the broth to make it as thick as you like add the Italian seasonings and bay leaf
- cook until the peas are soft and the soup is thick, adding more broth as desired
- taste for salt and pepper add as needed
- add more Italian seasonings if desired
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