Homemade Split Pea Soup is delicious & it's amazing how easy this soup is to make.
Course Main Dish
Cuisine Soup
Prep Time 10 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 4Servings
Calories 176kcal
Author Ginny McMeans
Ingredients
3tablespoonsextra virgin olive oil
½cupsmall yellow onion, diced, about ½ to ¾ cup
16ouncesdried green split peas
6cupsvegetable broth
¼cupdry white wine, you can use water
2cupscarrots, sliced, about 1
1bay leaf
¼teaspoonblack pepper
¼teaspoonliquid smoke
¼teaspoonmarjoram
½teaspoonparsley
Instructions
In a large soup pan heat the oil and saute the onion for about 10 minutes.
Add the split peas, broth (and wine if you are using it), carrots, bay leaf and black pepper.
Cover and bring to a boil.
Add the liquid smoke, parsley, and marjoram.
Turn down to a medium-low simmer and cook for about 1 ½ hours
Stir every once in a while to keep from sticking. You can add more broth if you think it is too thick.
When the split peas are done let them cool a little bit before putting into a blender or using an immersion blender.
Remove the bay leaf.
Put the soup in a blender (I did this in 2 batches) and blend until the soup is smooth (or almost smooth, depending on your taste). Serve while hot.
Notes
IF FREEZING:Let cool to room temperature.Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer.TO PREPARE AFTER FREEZING:Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.THE NIGHT BEFORE SERVING: Put all in a large saucepan and heat through. You can add more broth if you think it is too thick.Ready to serve.