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1 bag yellow split peas, sorted and rinsed
Fill your soup pot with water 2/3 of the way full. Bring water to a boil. Add the split peas, bones, vegetables, and seasoning (I only add salt at the very end, in fact I often don't use any salt in this soup). Reduce heat to simmer.
Simmer until peas are soft and soup is the thickness you like (it usually takes 1 to 2 hours). If desired, add the pasta and cook for an additional 20 minutes.
Poster's Notes:
It's one of those recipes that I do a little differently each time. The amounts of the ingredients are approximate, and you can leave out any ingredient but the split peas and still have a great split pea soup. You can even add other vegetables and seasoning that you like...
Sometimes I slice the vegetables so that you can see them floating in the soup, other times I chop them up (sometimes when I chop them, and call it Confetti Soup). It doesn't really matter..., do your own thing......
Posted by Naomi Silbermintz
Nutritional Info Per Serving: N/A
1 to 2 large onions, (or more if you like, sometimes I add leeks as well) diced (or chopped)
3 to 6 carrots, peeled and sliced (or chopped)
2 to 4 parsnips, peeled and sliced (or chopped)
1 to 2 ribs celery, sliced (or chopped)
1 handful fresh dill, chopped
2 bay leaves
a few sprigs rosemary
Salt and fresh ground pepper to taste
Soup bones, or soup meat (optional, I leave this out and make it for dairy meals all the time)
2 cups small pasta (optional) (orzo, alphabet noodles, or other small pasta)
Water
I once read that the yellow split peas are sweeter than the green ones, so I've always used them. You can use the green ones if you prefer, but the soup will not be as sweet. When I use my largest soup pot, I use two bags of split peas.