Yellow Split Pea Soup
Yellow split peas are often passed over for their green cousins, but are worth a try. They offer a milder, sometimes sweet or nutty flavor and are frequently used in traditional cuisines of Asia, Africa and Europe. This recipe is a variation on the classic split pea soup.
- 1 tablespoon canola oil
- 1 large onion
- 2 cloves garlic
- 3 carrots
- 1 ham hock
- 1/4 cup celery leaves
- 6 cups water or stock
- 1 pound yellow split peas
- 1 bay leaf
- Salt and pepper
- Sort yellow split peas, removing any that look bad and rinse under cold water. Set aside.
- Rinse and chop onion, carrots, garlic and celery leaves.
- Heat oil in a 6-quart stock pot over medium-high heat, add ham hock and cook, turning occasionally until it starts to brown. Add onions and cook for 3 minutes, stirring occasionally. Add garlic and cook 2 minutes. Add carrots and cook another 3-4 minutes.
- Add split peas, celery leaves, bay leaf, water or stock. Bring to a boil, then reduce heat to low and simmer for about 2 hours. Peas should be very tender and just starting to fall apart.
- Remove ham bone and bay leaf. Season with salt and pepper to taste and serve.
Smart Shopping Tips
- Can’t find ham hocks? Bacon and ham are good substitutes.
- Save money by buying dried goods, such as beans, legumes, rice and cereals in the bulk section. You can buy just the amount you need, saving you money and keeping your ingredients fresh.
- Make it a chunky vegetable soup by adding cauliflower, zucchini, green beans and potatoes.
- Change the flavors by replacing celery leaves with chopped cilantro and adding in 1-2 teaspoons of curry powder.
- The liquid used will change the flavor of the dish. Try vegetable or chicken stock for a heartier flavor.
- For a richer soup, replace some of the water or stock with milk.