Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Split Pea Soup
Hearty and comforting split pea soup is generally made with smoked ham but I found some smoked chicken to use instead and now it’s one of my favorite fall/winter recipes. This soup is thick and rich with a little bit of bite and spice. Great with a good rye or black bread and it even freezes well for cold nights when you don’t feel like cooking but want something to warm you up.
In a dutch oven or other large pot, heat oil then cook onions and carrots for 5-8 minutes until they begin to soften.
2
Add the smoked chicken, thyme and spices and cook for 60 second just until you start to smell the spices.
3
Add split peas, broth and water and bring the soup to a boil and immediately reduce to a simmer. Cook at low simmer until peas are to your liking, about 45-55 minutes for tender peas with a slight bite.
4
You can mash some of the peas if you like or add water if it become too dry. Add the lemon and season with salt and pepper to taste. Serve hot.
Ingredients
Ingredients
2tbspolive oil
1onion, diced
2carrots, diced small
200gsmoked chicken, diced into small cubes
1tbspdried thyme
1tsppowdered ginger
0.50tspall spice
400gdried split peas
1lwater
750mlchicken stock
salt, pepper, parsley, lemon
Directions
Directions
1
In a dutch oven or other large pot, heat oil then cook onions and carrots for 5-8 minutes until they begin to soften.
2
Add the smoked chicken, thyme and spices and cook for 60 second just until you start to smell the spices.
3
Add split peas, broth and water and bring the soup to a boil and immediately reduce to a simmer. Cook at low simmer until peas are to your liking, about 45-55 minutes for tender peas with a slight bite.
4
You can mash some of the peas if you like or add water if it become too dry. Add the lemon and season with salt and pepper to taste. Serve hot.
