Split Pea Soup

At this is the time of year, whenever it’s snowy and icy, a signal goes off in my brain saying “it’s a bread and/or soup day”, and I immediately raid my refrigerator and cupboards to see what ingredients I have to start a soup. Then, while the soup is cooking I often bake bread.

One of my favorite soups, which contain ingredients that I usually keep on hand, is Split Pea Soup. It’s thick and hearty, full of fiber and protein and nourishing enough, when combined with bread, to serve as a meal.
I hope that you’ll try it and enjoy it.

Split Pea Soup
© 1991 "From Ellie's Kitchen to Yours"

8 C chicken or vegetable broth
2 C split peas, rinsed
2 bay leaves
2 cloves garlic, minced
1 stalk celery, chopped
2 carrots, chopped
1 onion, minced
1 potato, peeled and cubed
2 T fresh parsley, minced
1/4 tsp thyme
1/2 tsp marjoram
1-1/2 tsp soy sauce
Black pepper, to taste

Bring the broth to a boil. Add the split peas and bay leaves. Cover and simmer for 30 minutes. Add the vegetables, herbs and seasonings to the soup. Simmer until the vegetables are soft, about 30 to 35 minutes. Remove the bay leaves before serving.