When your 5 year old son says, “Hey mom, can we have split pea soup for dinner tonight?”, you run to the kitchen and start cooking. I’m so thankful that our kids like veggies and soups that are FULL of veggies!!! Evan’s favorites are potato soup and split pea soup. I like my soups on the thicker side, the longer you simmer the soup the thicker it gets.
This soup is vegetarian/vegan on it’s own, but I like to add a bit of crumbled bacon on top when served.
Split Pea Soup
- 1 bag split peas
- 2 quarts cold water or vegetable broth
- 2 small onions, finely chopped
- 3 stalks celery, finely chopped
- 3 carrots, finely chopped
- 2 cups green cabbage, shredded
- 1 large or 2 small potatoes, diced
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 6 slices bacon, cooked & crumbled
- In a large stock pot or dutch oven, cover peas with cold water, cover, and soak overnight. – OR – In a large stock pot or dutch oven, cover peas with cold water and bring to a boil. Simmer peas gently for 2 minutes, and then cover pot with lid and let soak for 1 hour.
- Once peas are soaked, add 2 quarts water or vegetable broth. Add onion, celery, carrot, cabbage, potato, thyme, salt, and pepper. Cover, bring to boil and then simmer for 2 to 3 hours, stirring occasionally.
- Serve in bowls, add crumbled bacon if desired.