I’m a slow food lover and have been making different soups and stocking up the freezer. This recipe comes out just like a certain condensed pea soup and it was delicious but the best part is it doesn’t have all the added salt.
The recipe was in The Essential Vegetarian Cookbook which I picked up for $2 at one of the local Seedy Saturdays I went to. The cost to make this green pea soup was just under $1.50 and it made 6 servings. It’s a split pea soup with a twist.
Ingredients:
- 1 1/2 cups of green split peas
- 1 medium onion
- 1 medium carrot
- 2 tbsp grated ginger
- 1 stalk celery
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 5 cups water or gluten free vegetable stock
- 2 cups of frozen peas
The ingredients in this recipe are naturally gluten free.
*** Hint: Waste not want not.
I frequently save the liquid from cooking veggies and potatoes to use as stock for my soups. I also poach chicken in water and save the liquid to use as a base for my chicken soups.
Soak the split peas in cold water for 2 hours, then drain and rinse well. Just imagine all the things you can do in 2 hours while they are soaking.
Lightly pan fry the onion, celery and carrot in a little bit of olive oil for about 3 minutes until soft but not brown. Stir in the cumin, coriander and ginger and cook about another minute. If you don’t like the tastes of those seasonings, adjust them to suit yourself, or leave them out altogether.
Add the split peas and water. Bring to a boil and then reduce to a simmer and cook for about 1 1/2 hours stirring occasionally. Time to do more things while it is simmering.
The difference in this recipe is you add the frozen peas, stir well and set aside to cool. They will cook all by themselves. I used peas from the local farm that I had blanched and froze myself. I think the frozen peas add the green colour to the soup.
I digress here with a memory from years ago when we lived in England. We were a short distance from a pea factory and you could by peas by the pail to freeze yourself. The house smelled like peas for days afterwards.
When cool add it to the blender and mix till smooth. If you plan to eat it right away, warm gently and serve. You can add salt and pepper to taste. I don’t but that is my preference. I cook without adding any salt.
I love soups and stews after they have sat in the fridge for a day. This is when the soup thickens up. This soup freezes well and I had several portions to freeze for later in the year.
Eat and enjoy this economical and tasty soup.
Have you enjoyed a delicious bowl of soup lately?
Soup is always in season, find a delicious recipe that just might become your new favourite.
My cooking is always gluten free. Find a yummy recipe to cook.
Judee@gluten free A-Z Blog
I make a lot of soup too and I must say that this is an unusual recipe. I never saw split peas and green peas together. Sounds interesting.
Linda aka Crafty Gardener
I hadn’t seen it either Judee, but I’ve made it a few times now and it is really good. Thanks for stopping by.
Beth F
I adore split pea soup! I swear I could eat soup every day. This recipe is a little different — in a good way.
Linda aka Crafty Gardener
It’s delicious Beth, and worth a try. Thanks for stopping by.
Carole from Carole's Chatter
Like your tip about letting soups sit. Will try and see what difference it makes. Cheers
Linda aka Crafty Gardener
I always leave my soups and stews to sit a day in the fridge. Thanks for visiting.
Tammy S Asad
I love making soups because you can throw just about anything in and add whatever spices you like and it’s going to turn out great … either chunky or creamy, all year round, even in 50 C summer heat.
Linda aka Crafty Gardener
When I make a veggie soup I toss the in all the bits and pieces from the fridge and it is delicious. Thanks for stopping by.
Margy
I love split pea soup. When we lived in California we sometimes went to the Anderson split pea soup restaurant in Buelton. You could get a soup (unlimited) and salad lunch for very little and it tasted oh so good, much better than the canned version in the market. – Margy
Linda aka Crafty Gardener
I bet that was a lovely place to visit and eat, and unlimited amounts too.
Margie
Another tasty soup! I don’t think I’ve ever had split pea soup…
Claudia
Wish I was more of a crafty gardener. Around here it’s more survival of the fittest, i.e. tropical perennials. That soup sounds really good.
Diane (@bookchickdi)
Today in NYC it is rainy and cold, so your Pea Soup would hit the spot.
Linda aka Crafty Gardener
It’s a rainy weekend here in my part of Ontario, Canada too. I’ve got a nice crock pot with pork chops, potatoes, carrots in mushroom soup cooking today. Thanks for stopping by.
Deb in Hawaii
I have been craving split pea soup lately and I like the combination of fresh/frozen and the dried split peas here. Thanks for sharing it with Souper Sundays this week. 😉
shaheen
A lovely green soup. I’m visiting from Souper Sundays.
Tina Culbertson
That would be amazing to live in England near a pea factory, you can’t get it much fresher! Live your soup and nice deal in that cookbook.
Vicki
This sounds so good!
My boys would put candy bars, ice cream, etc. into my grocery cart. My daughter would put bags of split peas in the cart.
Becky
I have never tried pea soup – looks good!
Debra Eliotseats
Stopping by from Souper Sunday. I love this recipe and all the tips!!!! Really great soup for the upcoming cold weather. Thanks!