So thick and hearty, split pea soup is a meal in itself. Here's how to make it just the way you like it.
Split peas are an excellent source of protein, folate, and fiber. Add some vegetables and a few thick slices of bread for dunking, and you've got a deeply satisfying meal that's low in fat and high in nutrition.
It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color.
Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart.
If you like really silky soup, take the extra step of pureeing the peas once they have softened. This is a great job for your immersion blender if you have one, but you can also do it in batches in your regular countertop blender.
Fill 'er Up
Ham, bacon, and sausage all go exceptionally well with peas. One of the most traditional ways of making split pea soup is to flavor it with ham bones. Most recipes include onion, celery, carrots, and potatoes. In the herb department, bay leaves, thyme, mint, marjoram, rosemary, and parsley are all delicious additions. If you like to flavor your soup with tomatoes, lemon juice, vinegar, wine or any other acidic ingredients, wait until the end of cooking to add these, or else the acid will prevent the uncooked split peas from getting soft.
Finishing Touches
When the peas are soft and the veggies are cooked, stir in your favorite seasonings and keep on tasting until it's just right. We like to add salt, freshly cracked black pepper, nutmeg, and lemon juice. Ladle the piping hot soup into big bowls and garnish with a dollop of sour cream or plain yogurt, some minced fresh parsley or mint, and a few crispy croutons.
You do not need to soak the split peas before cooking. If you do so, it will reduce the cooking time; however this will also reduce the amount of time the vegetables are cooked which is fine if you don't mind them to be firmer, but the cooking time of this recipe results in soft, silky vegetables.
Why Are My Split Peas Not Softening? In this soup, the peas should be soft after about 1 to 1 1/2 hours cooking time. If you take a taste after this time and they haven't softened, your peas are likely stale. Buy a fresh batch before making the soup again.
The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.
Whether you soak or not, split peas should be rinsed, simply to remove dust or dirt. You can also soak them in water to pick them over for stones, but the chances of finding one are slim.
Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.
If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening. Use bottled water if that is the case.
One way to thicken split pea soup is by adding potatoes to the soup. As the potatoes cook and break down, their starches will add a natural creaminess and act as a thickening agent.
Add a pinch (about 1/4 teaspoon) bicarbonate soda (baking soda) to the cooking liquid. This will change the PH-level to alkaline…and that change will cause the coating to break down a bit quicker and allow for increased water absorption, which will lead to the cell walls softening.
Dairy products like milk, cream, yogurt, or sour cream can help balance out the saltiness of a soup or stew. The fat and protein in dairy products can help to coat your tongue and reduce the perception of saltiness. Fresh herbs like parsley, basil, or thyme can help to mask the saltiness of soup, too.
Bay leaves and thyme – They enhance the flavor and bouquet of the soup. Salt and pepper – I wait until the end to add salt to the soup. The ham adds some salt as the soup cooks. Therefore, adding salt at the end ensures the soup is not over-salted.
Here's how: Rinse your legumes and split peas thoroughly before using. This helps to reduce the sugars present on the outside of the bean that can cause bloating. If you have extra time, you can soak your split peas in water overnight, which will continue to support digestibility.
For the finish, many pea soups call for an acidic ingredient—vinegar, lemon juice, sherry, or sour cream to bring balance to an otherwise rich and heavy soup.
Red Split Peas should not be soaked before cooking. Simmer in boiling water for 45 minutes to 1 hour. The longer this legume cooks, the more it will break down and cause soups to thicken.
Like beans, lentils and split peas are low in fat and high in protein and fiber, and they have the added advantage of cooking quickly without the need for soaking.
Digestive spices such as hing, ginger, and cumin help to make split pea soup less gas-producing. Rinsing and soaking your split peas also helps them to create less gas.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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