Biker Billy Cooks with Fire

Biker Billy Cooks with Fire

Biker Billy's
Season of Soups

Splitsville Pea Soup

Splitsville Pea Soup

The appetizing aromas of healthy soup cooking on the stove sure builds a mighty big appetite. This uncomplicated split pea soup is no exception to that rule. I call it "Splitsville Pea Soup" in part because the peas are split but mostly because it's gone as soon as it's finished cooking. I can't cook enough of this stuff to keep any of it in the house. When it’s done, “it’s out the door” so to speak I don’t add any fire to this soup when I cook it. I like to add hot sauce at the table to suit my mood. Lately I have been in the mood for a green habanero sauce. Mild or full on fiery hot, this soup is sure to satisfy.

  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, peeled and coarsely diced
  • 1 packed cup shredded carrots
  • 1 pound green split peas, sorted and rinsed
  • 1 quart vegetable broth
  • 2 cups water
  • 1 teaspoon celery seeds
  • 1 teaspoon ground savory
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper

Heat the olive oil in a large soup pot over a medium high heat. Add the onions and carrots and sauté for 5 to 7 minutes until the onions become transparent. Add the split peas, broth, water, celery seed, savory, parsley, salt and white pepper. Stir well and bring to a boil. Reduce the heat to low and cover. Simmer for two hours stirring often. Serve with your favorite hot sauce!

Makes about 6 to 8 servings.

Recipe Copyright Bill Hufnagle 2015.

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