Recipe by whifflellama
Got this recipe online a couple years ago. I've tweaked it a little bit and will probably continue to experiment by throwing other vegetables in. It's a great soup for a cold day when I know I won't have time to cook dinner. I usually make a batch and freeze what we don't eat. It tastes the same when reheated after the freezer, but the texture does change slightly. Lasts a few days in the fridge as well.
Top Review by emmadye
The 1st time I made this soup I only had 1/2 an onion and no bay leaf - it was good but not great as was a little bland. Easily remedied with red pepper flakes, tomatoes, & nutritional yeast though! :) This time, I cooked *almost* exactly per recipe- used one huge yellow onion and the bay leaf - amazing the flavor difference. Much sweeter and tastier. I also used white pepper instead of black and a BIG dash of cayenne. Love how easy and yummy this soup is! Can't beat the fiber & protein for the calories either. I like the thick consistency but could imagine adding more water to make an even bigger batch without losing much if any of the flavor. This time and last I put in Tupperware and stored in the freezer. Was ez to nuke from frozen and tasted just great (just needs to be stirred). The first time I did the low and long, the 2nd the short and hot - the short and hot made for a chunkier soup (some of the carrots and just a little bit of the onion stayed 'in tact' whereas slow and long they pretty much dissolved into the soup- either way works for me so personal preference I guess) . And I still like putting red pepper and nutritional yeast on it but now it doesn't *need* it! Enjoy!
- 16 ounces split peas
- 4 medium carrots, peeled and diced
- 1 -1 1⁄2 cup white onion, chopped
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 6 cups hot water