Don’t Cry Over Old Peas

I am in a full-on soup mode. From now through spring I will be stabilizing my body heat through heart-warming meals. A few nights ago I made a version of Isa’s Smoky Split Pea soup. Unfortunately it did not turn out very good. My dried split peas were old and never broke down. This is the second food item that did this to me, last time it was my black-eyed peas for a food club dish. So a warning to the wise, old dried goods will spoil a potentially souper meal. (Get it? Soup-er?)

While the peas didn’t break down, the dish was still edible, just less creamy and more crunchy. If you have new peas, give this one a shot.

Smoky Split Pea Soup

  • oil
  • onion, diced
  • 4 cloves garlic, minced
  • pinch of salt and pepper
  • 4 tsp smoked paprika
  • 2 tsp dried thyme
  • 1 tsp cumin
  • 1 c carrots
  • 1 1/4 c split peas
  • 6 c broth or water
  • splash of wine
  1. Saute onions til soft. Add garlic, salt and pepper and stir for a few minutes
  2. Add paprika, thyme and cumin, stir continuously for several seconds so the spices can toast
  3. Stir in broth/water, carrots and peas. Cover and bring to a boil. Once boiling reduce to a simmer. Cook for 40 minutes or until peas are creamy (yours should get creamy!) Give the soup an occasional stir
  4. Serve over rice and with bread

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2 responses

  1. The trick in getting it creamy is to leave the lid off the pot after it comes to a boil. The recipe doesn’t tell you to leave the lid on or off, but we’ve tried it both ways and it’s best with the lid off the pot so the soup condenses (moisture evaporates making soup thick and creamy). When we left the lid on, it was much like in your photos.

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