Are you a fan of split pea soup? I never was until I started making my own. I think it requires a heavy dose of an herbal quality. My favorite blend is Herbs de Provence. Rosemary and thyme will do if you don’t have the former, but nothing beats Herbs de Provence, which you will always find in my treasure chest of flavor gems to season simple meals.
Keep split peas in the pantry and whip up a big batch anytime. They don’t require soaking, but they need a few hours to cook. Leftovers taste even better and also keep well in the freezer for later.
I start with chopping up an inch of bacon from my collection of freezer flavor gems. It’s totally fine to make it completely vegetarian, but I enjoy it with a little bacon if I have it on hand. After browning that in a large pot, I add a large diced onion and a few chopped carrots and minced garlic. After cooking for a few minutes, I add chicken or vegetable broth and a couple of cups of peas along with the Herbs de Provence. A cup of peas to a quart of liquid seems about right to me. You can start with less liquid and add more if you see fit as it cooks down. Simmer covered, stirring occasionally for about 3 hours or until the soup has reached your desired consistency. Season with salt and pepper.
Is this soup a meal? Served with a hunk of bread, my husband thinks so. Serve a salad on the side to round it out. It doesn’t get much easier than this, folks! Simple meals are the best!
Ingredients:
- split peas (about one cup to one quart of liquid)
- chicken or vegetable stock
- bacon
- onions
- carrots
- garlic
- Herbs de Provence
Ready for another satisfying meal of legumes? Watch Lentils and Rice Partner for a Pantry Party.
Delicious!