A hearty and healthy soup for any time of year, but especially welcome when it's cold outside. This version is vegetarian friendly.
- 6 cups water or vegetable stock
- 1 1/2 tablespoons butter
- 2 cups split peas, rinsed and drained
- 1 small onion, finely diced
- 1 large carrots, cut into coins
- 1/2 teaspoon dried marjoram
- salt and pepper to taste
- red pepper flakes (optional)
- Melt the butter in a large pot over medium heat.
- Add the onion and carrot and sweat until soft.
- Add the split peas and cook another 4 minutes.
- Stir in the water or stock, marjoram, and pepper.Add red pepper flakes if desired. Cover and bring to a boil over medium high heat.
- When the soup reaches a boil, add salt. Reduce heat, and simmer uncovered until the split peas are tender.
- Check seasoning and ladle into bowls. Add shaved carrot garnish if desired.
Chop your marjoram smaller than I did.
This soup can, of course, be made with chicken stock. It's also common to add a ham hock, ham bone, or even cubes of ham to the soup.
Used a 50:50 chicken stock/water combination for a lighter chicken flavor.
I also used my veggie peeler to make some carrot shavings to sprinkle on top before eating.