Split pea is a favorite of mine because I can make it in 35 minutes. Even though I make only one quart of it at a time, I saute my vegs in a 2 quart pot so I can get them all browning and carmelizing.
I begin by washing and preboiling 3-4 oz of split peas for 5 minutes, rinsing them again, add new water, boil again for 5 more mins, then rinse again, cover with water and let simmer while you chop.
I start with a tsp of olive oil and chop a large onion. I like a lot of onion. I get that to carmelizing in the pan and add 2 chopped carrots and 1 chopped celery stalk. I really like twice as much carrot to celery ratio. If I chop them fine enough, I don’t have to zap them later with the hand mixer.
I let that all cook together while I chop 6 garlic cloves. I like a lot of garlic also. I add the garlic in, then thinly slice and then chop a medium potato. if I keep it thin enough, the potato will melt right into the soup, thickening it.
Then I add the peas with their water and enough lowfat chicken broth to cover it by 2. This recipe is without ham but add it here if you like. I don’t miss the umami flavor because I add 1 tbsp Three Crabs brand Fish Sauce. Sounds gross if you’re not used to it. Don’t smell it or taste it on its own. But for high umami flavor, it’s my go to lowfat version of adding a ham hock. If you use the fish sauce, you’ll need less salt. I add a tsp of salt as well as the fish sauce.
I add 2 bay leaves, 1/2 tsp each of liquid smoke, cumin, basil and thyme, a tsp of oregano and a tsp squirt of tomato paste. Then I set it on a low simmer, barely but steadily bubbling, and set my timer on 20 minutes. At 20 minutes I check to see if it needs more broth or water to your taste, then let it go another 20 minutes.
When it’s done, I can either use the hand mixer to make it very smooth, or I can just kind of whip it with a fork until it’s the consistency I like.
Soup for breakfast? Absolutely!