Recipe by Kirby
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.
Top Review by pattikay in L.A.
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!
- 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
Directions See How It's Made
- 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.