As I write this, I am trying to choose my favorite soup and I truly can’t narrow it down from my top four:
and French Onion.
Clearly, there is a theme. I love vegetable soups, and in loving vegetable soups I prefer them with no meat whatsoever. I know Southerners love their Split Pea Soup with ham hock or bacon. I have just always loved my vegetable soups purely vegetable.
This recipe is a simple, purely pea soup (with some natural seasonings, of course) … and I love it. A big bowl is so creamy and comforting after a long day, and deliciously healthy. Enjoy! 🙂
- 1 tbsp. olive oil
- 2-3 shallots, diced small
- 2 cloves garlic
- 1 tsp. cumin
- 4 cups vegetable broth
- 4 cups water
- 1 pound dried split peas, picked through and rinsed
- Optional toppings: croutons, Greek yogurt/sour cream, chopped fresh herbs
- In a large pot or dutch oven, heat the olive oil on medium-high. Add the shallots, garlic, and cumin. Season generously with S/P. Cook, stirring frequently, until the shallots are tender, about 4 minutes. Add the broth, 4 cups water, and split peas and bring to a boil.
- Reduce to a simmer, cover, and cook until peas are tender and soup is thickened, about 30 minutes. Taste and season with more cumin, S/P as needed. Serve hot with your desired toppings.