Split Pea Soup is one of my comfort foods, and I make it often. It requires very few ingredients, is very inexpensive, and is an easy soup to make. I love it for lunch with just a salad and an apple. It is so thick and hearty, it can be a main course for dinner, but I usually serve it before a meal. It’s a Shabbos favorite in my house. This easy to make soup can also be made in a crock pot, but I’ll share that recipe another time. If you don’t like an ingredient I’ve listed, just leave it out, and the results will still be good. Betayavon!
1 pound dried green split peas
2 large carrots, chopped
2 ribs celery, chopped
1-2 large parsnips, chopped
1 large onion, chopped
8 cups of water plus two more cups of water, total 10 cups of water or more, if thinner soup preferred
Salt, pepper, to taste, and option of dried or fresh dill, if desired
2 Tablespoons mellow white miso paste, if desired
Large pot with lid
Spoon for stirring pot and removing foam on top
Cutting board and knife
Empty bag of dried split peas into a large bowl and cover with cold water. The split peas will sink to the bottom of the bowl. Remove any stones or dirt that rise to the top. Visibly inspect the peas and discard any that seem irregular. Pour water out into the sink and refill the bowl, just until the peas are covered. Repeat this step at least three times, until the water that runs out of the bowl into the sink and the peas are completely clean.
While the split peas sit in the bowl, chop the root vegetables and put into a soup pot. Now take the dried peas and add them to the pot with the vegetables. Add eight cups of water, and bring to a boil. As the soup comes to a boil, remove any white foam that forms on the top, using a long handled spoon. My mother used to say she had to “shum” the soup, to skim off the white foamy layer which helps removes the gas from the beans. This is a good technique to use with any beans you cook. Lower light under the pot so the soup simmers. Cover and let the soup simmer, but stir every so often.
After about an hour, the soup is already getting dense; it is a lot thicker, and will continue to absorb the liquid and thicken as it cooks longer. Add two more cups of water, and let the soup simmer another hour. If a thinner soup is desired, add another cup of water. Add salt and pepper, to taste, along with dill, and the white mellow tasting delicious miso paste, if desired. Betayavon!