National Split Pea Soup Week
November 10, 1969
The Pulse Growers Association established the second week of November as National Split Pea Soup Week in America.
During the 19th century, the humble Split Pea Soup was started in New England. Most recipes incorporate ham or a ham bone. I like to make a thinner, brothy version during the summer and a thicker, heartier soup in winter.
Warm split peas are also excellent piled on top of avocado toast so give that a try if you’re looking for something fun to make with split peas.
Here’s Ina Garten’s Recipe for Split Pea Soup. My only suggestion, cooking for three growing boys, is to saute the onions and garlic with bacon and serve it with fresh parmesan and croutons. This recipe takes just 10 minutes to make, and it’s a perfect soup to make in your slow cooker.
Parker's Split Pea Soup by Ina Garten
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15minutes.
Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40minutes. Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom.
Taste for salt and pepper. Serve hot.