Split Pea Soup
I came across a recipe for Split Pea Soup with Smoked Turkey Sausage on a blog titled Coconut & Lime a few weeks ago, and I couldn’t stop thinking about it.
Truthfully, I love split pea soup, but I’ve never made it before because nobody else in my household really likes it but me. I discovered that that’s actually a good thing, because I didn’t want to share it, anyway. 🙂
The recipe was so easy and so delicious, I wondered why I’d taken so long to make it. I’ve been happily eating a bowl a day, changing it up a bit each time.
This is a slow cooker recipe, so you can put everything in the pot at low heat and forget about it for 8-10 hours. When you come home from work after a long, hard day, voila! You’ve got a nice, big pot of homemade split pea soup awaiting you.
Now that’s service!
There are so many wonderful ways to change up this soup. You can dice up a ham steak or smoked turkey sausage, brown it, and toss it into the pot for the last 15 minutes of cooking, for a meaty split pea soup.
You can also top it with store bought croutons, or make your own. I had some herbed focaccia bread that I cut into cubes. I then heated up a bit of olive oil over medium heat, tossed in the bread, and cooked them until till they were crisp and golden. The croutons absorbed the wonderful soup which made them softer, while still maintaining their crispy exterior.
I’ve also eaten it with no toppings, which is probably my favorite, believe it or not. This soup can be made vegetarian by substituting the chicken broth with vegetable broth. You can make everybody happy with this soup! ::)
I want to prepare you for one thing about this soup — when you pull it out of the refrigerator the next day it will have completely solidified. Those peas just absorbed all that broth and turned into something that resembled split pea Jell-O. Not very appealing, really, but luckily, all I had to do to fix it was add some more chicken broth to the soup and re-heat it. It was as good as new.
If you’re a split pea soup lover, you should give this a try. It doesn’t matter what personal spin you decide to put on this soup, because it’s guaranteed to warm you heart and soul.
- 16 ounces dried split peas
- 1 onion, chopped
- 1 large carrot, coarsely chopped
- 2 small celery stalks, coarsely chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1/2 teaspoon dried thyme
- pinch of cayenne pepper
- salt and freshly ground black pepper, to taste
- fresh, chopped flat leaf Italian parsley, for garnish (optional)
- Place the split peas, onion, carrot, celery, garlic, broth, thyme, and cayenne pepper in a slow cooker. Cook on low heat for 8-10 hours, or low heat for about 6 hours and high heat for the last two.
- If you're using a ham steak or smoked turkey sausage, cube the meat, brown it, and add it to the pot for the last 15-30 minutes of cooking time.
- Garnish with flat leaf parsley, if desired. Serve and enjoy!
- This soup may be solidified after refrigeration. If so, just add some more broth to it and re-heat it. It will be as good as new!
- Substitute vegetable broth for the chicken broth if you're making it vegetarian.
- To make homemade croutons: cube your favorite bread (baguette or even herb focaccia), Heat some olive oil over medium heat, add the bread, and cook, stirring often, until it's crisp and golden.
- Adapted from Coconut & Lime's Split Pea Soup with Smoked Turkey Sausage