Split pea soup is absolutely a classic. I first fell in love with split pea soup when I went away to college. There is this restaurant in Buellton California that serves probably some of the best split pea soup I’ve ever had. If you’ve ever had a road trip on the 1 going south from northern to southern Califoria you’ve probably at least seen the sign for Anderson’s split pea soup. They serve by the bowl and all that you can eat. My dad one time ate 8 bowls! This recipe is my own and has more garden fresh vegetable bites in it, thats the way I like my split pea soup.
In order to make this recipe a little more simple I’ve adapted a few shortcuts that you can use, you can buy pre-cut onions and shredded carrots. Then the only chopping and peeling tasks involve 3 cloves of garlic and 2 stalks of celery. Another option is our local supermarket also sells precut celery, carrots and onions, even better way to save time.
- one bag split peas
- one tablespoon canola oil
- 1 medium onion diced
- 2 stalks celery, diced
- 2 carrots peeled and diced
- 3 cloves garlic, crushed
- 2 new potatoes small to medium sizes peeled and diced
- 32 oz. chicken broth
- 4 cups water
- 2 bay leaves
- Sort and rinse peas in fine mesh strainer, set aside
- Dice the onions, celery, carrots, and potatoes
- In a large saucepan heat oil over medium. Add onion, celery and carrots. Cook until vegetables begin to soften, 4-5 minutes.
- Add in garlic and cook 1 minute longer
- Add broth, split peas, potatoes, and bay leaf and 4 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- serve warm with crumbled crackers and parsley