This crust is made of unbaked crumbs. Very simple.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup dried split peas
- 5 cups cold water
- ¼ cup diced onion
- ¼ cup thinly sliced celery
- 1 tablespoon ketchup
- 1 tablespoon extra-virgin olive oil
- 1 pinch coarse salt
- 2 cloves garlic, crushed, or more to taste
- 3 bay leaves, or more to taste
- 1 cup sliced carrots, or more to taste
- ground black pepper to taste
Instructions
- Inspect peas, discarding any stones, foreign matter, or unattractive peas. Place peas in a fine mesh strainer and rinse under cold running water to remove pea dust.
- Transfer drained peas into a pot with a lid and a heavy, heat-diffusing bottom. Add water, onion, celery, ketchup, olive oil, salt, garlic, and bay leaves. Cover and bring to a boil over medium-high heat. Reduce heat to a very slow simmer. Cook, stirring and scraping the bottom every 7 to 12 minutes, until peas have largely fallen apart, about 1 1/2 hours.
- Stir carrots into the soup. Cook, covered, stirring often, until peas are completely dissolved and soup is thick, about 1 1/2 hours more. Remove and discard bay leaves. Season with pepper.
- You can use yellow or green split peas.
- If the soup reduces too quickly before the peas are falling apart, add a 1/2 cup more water in Step 2. (And lower the heat under the pot.)
- As the soup thickens again in Step 3, the risk of scorching can increase. Set the lid of the pot very slightly ajar to allow heat and steam to escape. Or reduce the flame to a poach (slower than a simmer: no bubbles, but active steam). Or place a heat diffuser under the pot. In any case, stir a little more often.
Reviews
I usually make my split pea with a ham bone, first time without. I used vegetable bouillon instead of plain water, added 1/2 teaspoon of thyme, and added some diced potatoes for the last 30 minutes. My mom likes her food more salted than I do, so I added 1/2 teaspoon of salt instead of a pinch. All in all, I liked it, and will make it again!
The soup was very tasty. Enjoyed it very much.
If you have ever scorched split pea soup, this is the recipe for you. I followed the notes and added an extra bit of water but I also made this at 7500 ft, so my cooking time was messed up. The soup was thick enough but not too much. It was full of flavor and never scorched. I added other fresh veggies and used chana dahl (split yellow peas). I also used Sriracha instead of ketchup. Thank you, Dan in Manhattan, for the recipe.