I saw split pea and ham soup on an Italian TV show a while ago. There are many cooking programs and recipes on google also making this soup.
I believe some TV programs have change ingredients and called it Italian cooking. Well, I am learning to cook and am not 100% sure if it’s really traditional Italian soup. I believe it’s worth to try as split peas are available worldwide and Italian do eat corn as in polenta and maze flour.
Trying it out from memory of what I have seen. Today, I use vegetables instead of ham so I can call this recipe my own. I added cream corn and corn as there is some leftovers as I love it, hate to waste food and to thicken the soup a bit as in TV show: puree maize.
The soup is creamy hearty comfort delicious. It can be a vegetarian soup as there is no meat. I serve it with garlic bread and a glass white wine. Let’s cook!!!
500 g yellow split peas
1 large carrot, peeled and coarsely chopped
1 small onion, peeled and chopped
1 potato, peeled and cubes
1 small eggplant, cubes
1 bunch broccolini, cut into bite size
3 Tbs cream corn, leftover corn
1 L vegetables stock
1/2 Tsp garlic salt
1 bay leaf, crumbled into very small pieces
Pinch cayenne pepper, (OPT)
Salt and pepper to taste
Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean. Place peas into saucepan on high heat with stock, carrot, potato, onion, thyme, bay leaf and cayenne. Cover with lid and bring to a boil for about 20 minutes.
Reduce heat to a low simmer. Now add in eggplant and broccolini. Let the eggplant and broccolini cook and the peas are completely tender for further 25-30 minutes. When nearly the end of cooking, add cream corn, garlic salt, then add salt and pepper to taste.
Note: You can omit eggplant and broccolini as well as corn and cream corn. I hate to waste food, so I have added them. I love cream corn and corn. You can add celery, I didn’t as I am not into celery. Also, you can add ham, mushrooms and cannelloni beans. You can even add cream to make it thick.
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