For me, winter means legume soup. I love them all, lentil soup for example is one that I prepare when I have little time. However, the split pea soup is also really easy and delicious. Like lentils, split peas do not need soaking, so I always keep a bag in the pantry for when I crave something warm, creamy, and cozy. An economical, genuine, light, and nutritious dish that, if desired, can be enriched with short pasta or rice for a filling and balanced one-pot meal.
Let’s get to work and prepare the split pea soup together
OTHER LEGUME RECIPES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making split pea soup
- 18 oz dried split peas
- 1 stalk celery
- 1 carrot
- 1 onion
- 6 cups vegetable broth
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 2 tbsps chopped parsley
- a few taralli
Tools
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- Pressure Cookers
Steps for making split pea soup
First, prepare a minced mixture of celery, carrot, and onion after thoroughly washing the vegetables. Pour a drizzle of oil into the pot and sauté the mixture. Meanwhile, rinse the split peas under plenty of fresh water.
Add the peas to the sauté and let them flavor for a few minutes with a pinch of salt. Add the hot vegetable broth, close the pressure cooker, and cook for about 20-25 minutes. If you don’t use the pressure cooker, double the cooking time.
Let the pot vent, check the cooking of the peas, and adjust salt and pepper. Enrich with chopped parsley. After plating, garnish with a drizzle of raw oil and, if you like, some crumbled taralli.
