Split Pea Soup
Big on flavour and easy on the budget! A steaming bowl of hearty and comforting split pea soup. It's the very first soup I cooked, and I've made so many variations. My husband loves soup and this one is a firm favourite. It's a nostalgic dish that serves as a tasty and wholesome reminder of my childhood winters.
I use stewing beef for a meaty flavour. You can also use smoked ham shanks or bacon. I never soak the split peas, just a thorough rinse and into the pot. Allow the peas to simmer until it has softened and the soup has thickened. I don't purée this soup in a blender either, preferring the added texture.
It tastes even better when it's been in the fridge for a day or two. Make extra and freeze in individual portions. Perfect for those blustery winter days when all you want to do is huddle in front of the fire or wrap yourself in your favourite blanket. Just heat up, ladle into serving bowls and enjoy whenever the craving strikes.
Split Pea Soup
- 500g stewing beef
- 750ml (3 cups) dried split peas
- 250ml (1 cup) soup mix
- 5L boiling water
- 2 onions, shredded
- 2 tomatoes, shredded
- 2 carrots, shredded
- 2 potatoes, shredded
- 2 sweet potatoes, shredded
- 4 celery stalks plus leaves, shredded
- Bunch of parsley, shredded
- Salt and pepper, to taste
- Heat a large stock pot on high while adding the stewing beef, dried split peas, soup mix and half the boiling water.
- Shred the onions, tomatoes, carrots, potatoes, sweet potatoes, celery stalks plus leaves and parsley in a food processor.
- Add the vegetables to the pot and bring it to a boil.
- Season with salt and pepper and continue to cook on high for 20 minutes.
- Stir from time to time to prevent burning at the base of the pot.
- Taste test to see if enough salt and pepper has been added.
- Add the rest of the boiling water once the liquid reduces in the pot.
- Allow the mixture to come to the boil again before reducing the heat.
- Simmer on medium for the remainder of the cooking time or until the peas and vegetables have softened.
- Serve hot.