Green Split Peas Soup 🍲
Green Split Peas Soup 🍲 makes easy, delicious and hearty bowl of soup that can be vegetarian or add bone and meat.
Green Split Peas Soup
Yield: 8 servings
Shared by Marium Hamid
Ingredient:-
How to Make Minestrone Soup: English – Urdu Recipe
- Green split peas, rinsed & drained – 2 cups
- Turkey, chicken or ham bone – 1 to 2 Ibs
- Large onion – 1 finely chopped
- Large carrots – 2 chopped
- Large celery stalks – 3 chopped
- Oil – 1 tbsp
- Water or low sodium veggie broth (FOR VEGETARIAN VERSION ONLY) – cups
- Bay leaves – 2
- Salt – 1 tsp or to taste
- Whole black pepper – 1 tsp
- Ground black pepper – to taste
- Green onion, dill or parsley – for garnish
- Smoked paprika – 1 tsp (FOR VEGETARIAN VERSION ONLY)
Method:
- Preheat large pot or dutch oven on medium heat and coat with oil. Add onion, carrots and celery; sauté for 5 minutes, stirring occasionally.
- Add soup bones/meat (IF MAKING VEGETARIAN – SKIP), water, bay leaves and whole black pepper.
- Bring to a boil and skim foam (OF ANY) with a mesh strainer.
- Add split peas and salt. Bring to a boil, reduce heat to low and cook for 1 – 1.5 hours or until split peas are soft and partially broken down.
- Season with pepper and garnish with green onion, dill or parsley. Serve hot.
Store: Refrigerate in an airtight container for up to 5 days. Keep in mind it thickens within few hours after cooking and in the fridge afterwards. Just reheat desired amount in a pot on low heat while stirring. You will see soup slowly becoming of original consistency.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stove top covered on low.
Notes:-
- Meat version –
- I used leftover turkey bones with meat and a few cups of juices + fat from roasting the turkey. This soup is perfect post-Thanksgiving and Christmas soup.
- Vegetarian version –
- Skip meat and use 1 tsp smoked paprika and veggie broth for flavorful soup.
Yellow split peas work.