Simple Recipe that you can make ahead, on the stove top or in a crock pot. Ideal for those busy days when you have no time to cook, but still want to feed yourself and your family something warm and nourishing.
I love soup season! Nothing says comfort on a cold day as much as a pot of soup on the stove. Yellow Split Pea Soup on the stove was so perfect this week, when I wasn’t feeling well. It’s a super easy recipe that focuses on nutrition. Perfect this time of year, when things are hectic and germs are everywhere.
Grandma’s Split Pea Soup
I have been thinking a lot about my Grandmother lately. I often talk about the cooking of my Grandma Blanche on this blog, but rarely does Grandma Evie get a mention. That’s because we mostly went out to eat with her. I don’t honestly remember anything she cooked, except for matzo brie and split pea soup. I loved her split pea soup.
We had the best times with her…in restaurants. She was a very modern woman who worked full time….and took a little short cut in the kitchen when she could…much like women today…though, in those years, research hadn’t yet shown a direct correlation between the quality and quantity of food we eat and our health and well-being.
My Grandparents came to visit for Thanksgiving and Grandma Evie offered to help in the kitchen. She volunteered to make a pot of my favorite split pea soup for Wednesday night. She asked me to buy a package of Manischewitz split pea soup mix. Why did this surprise me? After all, she was the grandmother that was known for her expertise at making reservations.
Learning to read labels is so important.
Back then, I wasn’t as health conscious as I am now, and I certainly wasn’t going to question my grandmother so I took down her list and bought what she asked for. Fast forward a number of years. My skills in the kitchen have improved, and my label reading vigilance has escalated…even if my nostalgia hasn’t waned. Imagine my chagrin last week when I was at the grocery and read the side of the package that had ingredients that included MSG, corn starch, sugar, partially hydrogenated soybean and cottonseed oil…..etc. OY!!
I was still bent on making a great split pea soup, and I knew I would just have to start from scratch. Without that MSG and other natural flavors that came in the package, I would have to get a little creative to create a tasty soup..nothing new to me in the recipe development department. Adding ham for flavor wasn’t an option for me, and neither was a rind of parmesan cheese. Because I had just made miso soup that was so flavorful, I figured I would start with that as an option. I know, it sounds a bit of an odd mix, but I couldn’t believe how perfect the fit was.
One of the things I never liked about Grandma Evie’s soup was the color…drab, even if you’re not trying for pretty pictures. So, I decided to make some yellow split pea soup instead of green….and added some turmeric too, hoping for a better color.
Yellow split pea soup has plenty of protein and fiber—two must haves on my list—along with an impressive array of vitamins and minerals. This soup is nutrient dense, meaning you get a lot for a small investment in calories. Although the total cooking time is longer than the 30 minutes most people have time for, most of that time is passive. While the yellow split pea soup is on the stove, you have plenty of time to ______ fill in that blank with anything on your to do list that’s currently swirling around in your head!
I love an easy one pot meal that tastes great and is loaded with nutrition…with a side of nostalgia and a nod to Grandma Evie.
- 2 Tablespoons olive oil
- 2 medium onions, diced (approx. 2 cups)
- 2 ribs celery, diced
- 3 large carrots, sliced into rounds
- 1 teaspoon dried turmeric
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- 1 cup dried yellow split peas, picked over and rinsed
- 4 cups Veggie Stock
- 2 Tablespoons light miso
- 2 cups water
- 1 Bay Leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried).
- ¼ cup fresh flat leaf parsley, chopped.
- Heat oil in soup pot. Add onion and saute for 5 minutes, until softened. Add the celery, carrots, turmeric, salt and pepper. Cook for another 5 minutes, stirring once in a while so veggies don’t burn.
- Stir in veggie stock, water, miso, split peas bay leaf and thyme. Bring to a boil, then reduce heat to medium-low, cover and simmer for 50 minutes. Stir and taste. Soup may need an additional 10-15 minutes for peas so be tender. Remove bay leaf and thyme stems. Partially blend either with immersion blender or by taking half the soup to blender, pureeing and then mixing back into soup pot. Sprinkle with chopped parsley.
Crock Pot Directions: Follow directions above, substituting crock pot for soup pot. Stir in veggies stock, water, miso, split peas and thyme. Cook on HIGH for 4 hours (low for 8 hours), and then keep warm until ready to proceed. Remove bay leaf, thyme stems and partially blend with immersion blender. Sprinkle with chopped parsley and serve warm.
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Amount Per Serving Calories 164Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 510mgCarbohydrates 23gFiber 8gSugar 7gProtein 7g