This is a way cheap and easy recipe. It’s one of my daughter’s favorites.
For this recipe, I use:
- 1 bag of dried split peas- about $1.60
- a few potatoes – 50¢? I dunno.
- an onion- cents.
- a few cloves or garlic – also cents (although mine was free thanks to a gardener friend)
- dashes of your fave seasonings. I used lovage,oregano,salt & pepper
That’s pretty much it but I did throw in a handful of spinach,too.Most people add carrots but I hate those things. Unlike most split pea soup recipes, this has no chicken or ham broth ,so it’s totally vegetarian /vegan. You could use veggie stock instead or water,but water is just fine.
I figure it’s roughly $2.50 for a whole pot and serves my family of 8 with leftovers.
Split peas are unlike dried beans that need an overnight soak. You don’t need to soak them.
To make the soup, do this:
- Put your split peas in a stock pot and add enough water so that the peas are covered with about an inch of water on top. Bring to a boil, then simmer.
- Meanwhile, cook diced potatoes,onions, and garlic in a skillet. When those are done, add to pot with peas & water.
OR …. saute the onions & garlic in the stock pot before adding the peas,water and potatoes. Both ways work just fine. This time I just happened to do it separately. Like this:
3. The total cooking time of the peas should be about 30-40 minutes. When they’re soft and mushy, don’t even bother putting them in a blender or food processor. You should be able to mash them down in to a smooth consistency with a potato masher or a sturdy mixing spoon.
In my opinion, non-pureed split pea soup just looks more appetizing.
And that’s that.