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Yellow Pea Soup

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 16 cups
Calories 146 kcal

Ingredients
  

  • 1 bag 1 lb of dry yellow split peas
  • 5 celery stalks
  • 5 carrots
  • 1 yellow onion
  • 3-4 garlic cloves
  • 2-3 Tablespoons Olive Oil
  • 1 Tablespoon Dry Dill
  • 1 Tablespoon dried herb blend i.e. Herbs de Province or Italian Herbs
  • 8 cups water
  • 2 ½ Tablespoons veggie base or chicken bouillon
  • Salt and Pepper to taste
  • 1 ½ cups ham cubes optional

Instructions
 

  • Rinse the dry peas in a mesh strainer and set aside.
  • In a large soup pot drizzle 2 – 3 Tablespoons of olive oil and set on medium heat.
  • Peel and mince the garlic cloves.
  • Wash and dice the onion, celery and carrots to around ½ or ¾ inch pieces.
  • Add the vegetables to the soup pot and allow to sweat for a few minutes until the onions begin to turn translucent. Stir a few times.
  • Pour in the water and add the veggie base or chicken bouillon, stir.
  • Add the herbs and salt and pepper.
  • If including the ham cubes add them now and give the pot one final stir.
  • Turn the heat to low, pop on the lid, and allow the soup to simmer for 2 to 3 hours (stir occasionally).
  • The soup is done when the vegetables are soft all the way through. It will have a rustic texture.

Notes

For a thinner soup just add a few cups more water.
When reheating leftovers I recommend adding a bit of water to loosen up the texture.
If you are serving both vegetarians and omnivores use veggie base and heat the ham separately to serve on the side.