So thick and hearty, split pea soup is a meal in itself. Here's how to make it just the way you like it.
Split peas are an excellent source of protein, folate, and fiber. Add some vegetables and a few thick slices of bread for dunking, and you've got a deeply satisfying meal that's low in fat and high in nutrition.
It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color.
Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart.
If you like really silky soup, take the extra step of pureeing the peas once they have softened. This is a great job for your immersion blender if you have one, but you can also do it in batches in your regular countertop blender.
Fill 'er Up
Ham, bacon, and sausage all go exceptionally well with peas. One of the most traditional ways of making split pea soup is to flavor it with ham bones. Most recipes include onion, celery, carrots, and potatoes. In the herb department, bay leaves, thyme, mint, marjoram, rosemary, and parsley are all delicious additions. If you like to flavor your soup with tomatoes, lemon juice, vinegar, wine or any other acidic ingredients, wait until the end of cooking to add these, or else the acid will prevent the uncooked split peas from getting soft.
When the peas are soft and the veggies are cooked, stir in your favorite seasonings and keep on tasting until it's just right. We like to add salt, freshly cracked black pepper, nutmeg, and lemon juice. Ladle the piping hot soup into big bowls and garnish with a dollop of sour cream or plain yogurt, some minced fresh parsley or mint, and a few crispy croutons.
Why Are My Split Peas Not Softening? In this soup, the peas should be soft after about 1 to 1 1/2 hours cooking time. If you take a taste after this time and they haven't softened, your peas are likely stale. Buy a fresh batch before making the soup again.
The real trick to making a bland pea soup extra tasty is using a bone or ham hock in the soup during the cooking process. Chicken broth will also add flavor to the soup.
Most split peas (like lentils) do not require soaking, but if you are unsure or if you have had trouble in the past with your split peas not softening in a timely manner, I would soak them to ensure they don't take hours to cook.
Split pea soup naturally thickens as the peas break down during cooking and also as it sits, especially if refrigerated. If it's too thick for your liking, you can easily thin it by adding a bit of chicken or vegetable broth, or even water, until you reach your desired consistency.
Add a pinch (about 1/4 teaspoon) bicarbonate soda (baking soda) to the cooking liquid. This will change the PH-level to alkaline…and that change will cause the coating to break down a bit quicker and allow for increased water absorption, which will lead to the cell walls softening.
Herbs and spices: Dried thyme and a bay leaf add a lot of flavor to this soup. A little black pepper gives some kick in the background. You can always substitute in fresh thyme if you have it on hand.
Using the Ayurvedic cooking method of heating oil and digestive spices before adding the split peas helps to reduce gas. Digestive spices such as hing, ginger, and cumin help to make split pea soup less gas-producing. Rinsing and soaking your split peas also helps them to create less gas.
For the finish, many pea soups call for an acidic ingredient—vinegar, lemon juice, sherry, or sour cream to bring balance to an otherwise rich and heavy soup.
All you need is some Crusty French Bread, Dinner Rolls, or Biscuits to go with it. If you want to make this Split Pea Soup even better, try these toppings: Bacon Bits – add a nice salty bite. Croutons – homemade is best, but you can also use storebought.
If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.
Two things can be attributed to bitter taste in peas. Peas that did not receive enough water during their growing season and peas that were grown in hot weather.
Make sure the soup doesn't get too thick because all of the peas won't cook evenly, add water if you need to, it takes about 3-4 hours on low heat usually(simmer/low rumble). Don't make it too watery either though, stir every half hour until peas are mushy or disintigrating.
warm water and a couple Tablespoons of cornstarch or flour and stirring it in will also thicken a soup. The split peas themselves should be your thickening agent. When they are throughly cooked they will melt right into the liquid. If you want a smooth soup, puree with an immersion blender.
If your split peas don't get soft, it's more likely they are old or were stored in a container that wasn't airtight. Even though they keep for quite a while, dried beans don't keep forever.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/102052929-Split-Pea-Soup-Photo-by-Meredith-2000-d8079a8822704fffa131ca29667e0a56.jpg "How To Make The Best Split Pea Soup (1)")
