Carol Spack'S Split Pea Soup
A hearty and comforting split pea soup with carrots, coriander, and aromatic garlic, perfect for chilly days and suitable for vegetarians seeking a nourishing meal.
Ingredients
Instructions
- Rinse the dry split peas in a bowl, removing any foreign matter, then add them to a large, heavy-bottomed soup pot.
- Add 8 cups of spring water and bring to a boil, then reduce heat and simmer for approximately 30 minutes until peas are very soft.
- Add chopped carrots, coriander, salt, and pepper; simmer for another 25 minutes.
- Chop the onion and garlic very finely.
- Saute the chopped onion and garlic in olive oil until soft.
- Transfer the sautéed onion and garlic into the soup.
- Add the remaining 2 cups of water to thin the soup.
- Stir with a wooden spoon and simmer until the carrots are soft and the flavor is smooth.
- Serve hot, garnished with Russian Rye Bread Croutons.
Tips & Substitutions
For a creamier texture, use an immersion blender to puree part of the soup after cooking. If you can't find elephant garlic, regular garlic works fine, though you may want to use two cloves for a stronger flavor. You can also add additional spices like cumin or smoked paprika for a different twist. If you're looking for vegan recipes, this one is naturally plant-based!
Serving Suggestions
Serve this hearty soup with Russian Rye Bread Croutons for a delightful crunch. It pairs beautifully with a light salad or a side of steamed greens for a balanced meal. For a full experience, consider serving it alongside a refreshing Wine Spritzer to complement the flavors.
Storage & Reheating
Leftover split pea soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over low heat, adding a bit of water if it thickens too much. It also freezes well for up to 3 months; just thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Carol Spack'S Split Pea Soup contains roughly 41 calories, with 2g protein, 6g carbohydrates, and 2g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried split peas instead of fresh?
Yes, this recipe specifically calls for dried split peas, which are essential for achieving the soup's thick, creamy texture. Just ensure to rinse them thoroughly before cooking to remove any debris or dust.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes while simmering. You can also serve the soup with a side of hot sauce for those who prefer extra spice.
Is this soup gluten-free?
Absolutely! This split pea soup is naturally gluten-free as it contains no wheat or gluten-containing ingredients. Always check any additional toppings or sides to ensure they meet gluten-free standards.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).