Split Pea Soup

The thick, warm and comforting Split Pea Soup is just the ticket to warm you on a cold day. Filled with veggies that disappear after you purée the mixture, it’s great for family members or friends who don’t like veggies that they can see! The recipe is very flexible with what veggies you use, so this is a good time to use those leftovers—half a carrot or zucchini, a handful of kale or spinach, a lone radish or potato. The soup keeps in the refrigerator for 3-4 days and freezes well. You can cook up a double batch and freeze for future meals. I used a vegan broth and kept the soup vegan but add chicken or beef broth or bones for a heartier soup. You can also add sausage for a spicier taste. So very good!

Foodie Lit

Review & Recipe

Murder, antiques, a Scottish House Hotel and an assortment of eccentric characters from the Isle of Glenroth, all suspects in this copycat murder from 200 years before, make A Dream of Death a mystery you won’t want to miss. With a northern Scottish setting, of course you’ll expect a visit from Bonnie Prince Charlie! Connie Berry’s grandparents come from Scotland and she has visited many times. You can feel her appreciation and knowledge of this country with every page. A lover of tea, I was so glad to be able to include an afternoon tea favorite: Lavender Poppy Seed Cake, perfect to munch on while you try to figure out this cozy who-done-it.

Split Pea Soup

Serves 6

2 tablespoons olive oil

1 medium onion, chopped

2 celery stalks with leaves, chopped

1 cup carrots, chopped

2 small potatoes, chopped

1 parsnip, chopped

1 sweet bell pepper, thinly sliced

1 radish, sliced

A large handful of kale, thick ribs cut out and torn into small pieces

4 garlic cloves, minced

1 cup split peas

6 cups broth

Spice Mix

1/2 teaspoon basil

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 teaspoon sage

1 teaspoon thyme

Warm 1 tablespoon olive oil in heavy soup pot. Add onions and sauté for a few minutes until onions are translucent. Add celery, carrot, potatoes, sweet bell pepper, kale and garlic. Sauté until vegetables are softened. Add split peas.
Mix spices together and add to pot, stirring until vegetables are covered with the spices.
Add broth. Bring to a boil, then heat to turn down heat to simmer for 40 minutes or until vegetables and split peas are soft.
Taste and adjust seasoning. Add croutons, green onions or grated Parmesan cheese for garnish, if desired.

Expandthetable suggestions

Don’t like peas? Use lentils in place of split peas.

Allium free: Use 1/2 bulb of slice fennel in place of onions. Radishes work too, with a bit more kick.

Heartier: Use a bone broth or chicken stock for a heartier flavor and additional protein.