Split Pea Soup
Lalush by Iris
Sep 30, 2020
Published On
Iris’s hearty split pea soup can be made with meat or kept vegetarian. One of my favorite soups and the bonus is, it is so very easy to make.
Iris’s Tip
A wonderful soup that can be made with meat or kept vegeterian.
Ingredients
Two cups (340 grams) of dried split peas
4 carrots peeled and sliced ​​
4 sliced ​​celery stalks
1/2 cup of chopped parsley
1/2 cup of chopped cilantro
1 Chopped onion
5 garlic cloves sliced
1 cup of frozen peas
3 tablespoons of oil
Season to taste with: salt, white pepper, black pepper, turmeric, and chicken soup seasoning mix
Optional:
Add 2 cups of cubed minute steak and 3 marrow bones
Directions
1.Soak the split peas in water for half an hour, wash, and strain.
2. In a saucepan over medium heat, fry the onion until browned. If preparing soup with the meat, add the cubed steak and marrow bones with the onion.
3. Add the garlic, carrots, and celery and continue to fry with the lid of the pot closed for another five minutes.
4. Add the split peas, stir and close the pot for another five minutes.
5. Add water (at room temperature) about 4 inches above the split peas and vegetable line.
6. When the water comes to a boil add the seasoning to taste: salt, black and white pepper, 1/2 teaspoon of turmeric, and a tablespoon of chicken soup seasoning mix.
7. Cook the soup for about an hour, stirring every few minutes. After an hour, add the parsley and the chopped cilantro and cook for another hour.
8. Add the frozen peas and cook for another hour.
9. Serve hot with croutons.