Recipe: Split Pea Soup

It’s near impossible to get my man to eat vegetables.

Being the health conscious person that I am, this drives me absolutely crazy!

One of my many tricks to get my husband to consume veggies is to make homemade split pea soup.

I use the dried yellow peas so he doesn’t know that it’s a vegetable.

He thinks it’s some sort of yellow bean.  Shhh, don’t tell him the truth!

Not only does it get him to eat a vegetable, but he actually enjoys this dish.

This is one of the few meals that I can honestly say all 3 of us thoroughly enjoy.  Yum!

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Homemade Split Pea Soup

(1) Lb Dried Split Yellow Peas

(1) Package Bacon, Diced

(1) Large Onion, Diced

(1/2) Cup Olive Oil

(2) 16-Oz Containers of Chicken Broth

(3) Cups Water

(4) Carrots, Peeled and Diced

(6) Potatoes, Peel and Diced

(1) Tablespoon Lawry’s Seasoned Salt

(1) Tablespoon Dried Oregano

(1) Teaspoon Ground Pepper

(1) Teaspoon Garlic Powder

Dice the package of bacon and cook in a pan until crispy.  Strain and set aside.

In a large pot, heat the olive oil.  Add the diced onion and cook until the onion becomes translucent.  Add the cooked bacon, the peas, the carrots, the potatoes, and all of the seasonings.  Mix together and add the chicken broth.  Stir.  Bring the pot to a boil, cover, and let cook on low for an hour.  Stir occasionally.  Add the 3 cups of water, stir, and lightly simmer for an additional 2 hours on low.  The pea should cook right into the liquid making this a thick, hearty soup.

Tip:  Freeze half the pot.  When cooking the frozen leftovers, add another cup of chicken broth.

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Mushy and I eat the soup plain, but my husband likes his served over rice.

Anything to get him to veggies, right?!  Sigh…

This is one of our favorite fall/winter recipes.  It’s really very yummy!

Have you or will you make homemade split pea soup?