Prep 45 mins
Cook 3 hrs
A kosher version of split pea soup. This can easily be made without a bone for a vegetarian soup. This is a hearty and delicious soup perfect for cold winter nights. Serve with your favorite home made bread or rolls to soak up what's at the bottom of the bowl.
- 1⁄2 cup split peas or 1⁄2 cup yellow split peas
- 2⁄3 cup celery, finely diced
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 small potato, diced
- 3 tablespoons flour
- soup stock
- beef bones or turkey leg
- 1 celery rib, chopped
- 1 onion, chopped
- 2 bay leaves
- 1 teaspoon thyme
- 5 whole cloves
- First make your stock.
- Sauté the stock ingredients in a large soup pot with enough vegetable oil to cover the bottom of the pan.
- When the vegetables start to get somewhat soft, cover everything with water.
- Let simmer two to three hours.
- In a smaller soup pot, sauté finely diced vegetables.
- Add flour, stirring constantly for three minutes.
- Add 1 1/2 quarts hot stock.
- Add split peas.
- Simmer 45 minutes to an hour, adjusting seasoning.
This is a lovely split pea soup. I didn't make my own stock, but I added the seasonings listed and they were just right! Good vegetable mix as well. I used both green and yellow split peas since I had both. If kosher is not a concern for you, then diced ham is a pleasant addition. Thanks for posting!