Foodie Friday: Split Pea Soup

Soup is one of the oldest foods, and split pea soup is an undisputed classic—the ancient Greeks and Romans ate pea soup! Naturally, there have been many, many changes to the recipe over the years, but my mom’s timeless split pea soup recipe certainly tops any “best of” lists. If you don’t believe me, try this delicious dish for yourself!

Split Pea Soup
2 medium onions, chopped
2 stalks celery, chopped
2 carrots, chopped
2 medium potatoes, peeled and chopped
2 1/2 Tbsp. olive oil
1 1/2 cups tomato juice
1/4 cup barley
10 cups vegetable broth
2 cups dried split peas
1 tsp. hickory salt or liquid smoke
1/2 Tbsp. thyme
1/2 cup chopped parsley

• In a large pot, sauté the onions, celery, carrots, and potatoes in olive oil over medium heat for approximately 5 minutes.
• Add the remaining ingredients and reduce the heat to low. Cook approximately 1 hour, or until the peas are soft. Stir frequently.
• Mash part of the soup with a potato masher or blend for 10 seconds with a hand blender. Serve hot.

Makes 8 to 10 servings

Posted by Jason Baker