split peas

Spiced Split Pea and Rice Soup

Spice Split Pea Soup with Rice

Spice Split Pea Soup with Rice

I made this soup the other night and a friend requested I share the recipe. I like it because the split peas are cooked until tender- but not cooked to mush. With the addition of spices like cinnamon and cardamom it has a wonderful flavor and is pretty quick to make. This is a vegetarian version, but feel free to use chicken stock, if you prefer.

Spiced Split Pea and Rice Soup

1 c. dried split peas, green or yellow

3 c. water

2 c. chopped onion

2 cloves minced garlic

2 bay leaves

1/2 t. each cumin, cinnamon and cardamom

1/4 t. cayenne, or more to taste

2 c. vegetable stock

2 t. lemon juice

1/2 c. cooked rice

salt and pepper to taste

1/2 c. chopped parsley or cilantro

Rinse peas and cook them in the water until tender, about 45 minutes. Meanwhile, cook onion and garlic in oil until tender. Add the spices and cook 5-10 minutes longer, being careful not to burn them. Add this to the peas along with the rest of the ingredients and heat through. Adjust seasonings and serve. Serves 4.

Swedish Yellow Split Pea Soup

Swedish Yellow Split Pea Soup

Swedish Yellow Split Pea Soup

With the extra cold weather back again I can’t stop making soup. Everyone seems to simmering a pot of it. This is a great soup. Made with yellow split peas it in enhanced with the addition of smoky flavor from either smoked pork or turkey. It is not pureed as many other pea soups but rather served with the yellow peas cooked until tender but still intact. It is filling, rich and light at the same time. Great served alone or with a rye bread.  

Swedish Yellow Split Pea Soup

1 lb. yellow split peas, rinsed

2 qts. Boiling water

1 bay leaf

1 c. chopped onion

1 tsp. Dried marjoram

1/4 t. ginger

dash nutmeg

1/2 t. pepper

1 T. salt, or to taste

Ham shank bone plus 2 cups diced ham or 1 smoked turkey piece (drumstick, thigh, neck or wing) plus 2 cups diced turkey, optional

Note: you can use 1 teaspoon liquid smoke if omitting meat.

Combine peas, boiling water and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 1-1 1/2 hours. Peas and meat should be tender. Remove meat and cool, cutting any usable meat off the bone and returning to soup along with additional diced meat, if desired. Season to taste. Serve with a pumpernickel bread or Swedish Limpa bread. Freezes well. Serves 6-8.


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