Split Pea Soup - Vegetarian or Meat

Split Pea Soup is a hearty soup that can be served before the main course or as a meal by itself. You can prepare this soup as a meat (fleishig) or pareve (vegetarian/non-dairy) soup.

Ingredients:

2 cups split peas (yellow or green)
8 cups water, vegetable, chicken or beef broth (stick to vegetable broth for a pareve soup)
2 stalk celery, chopped
2 large carrots, peeled and chopped
1 medium onion, chopped
1 tsp. salt
1/2 tsp. pepper
Pinch of garlic and onion powder, if desired
For a fleishig soup, add 2 lbs. of flanken, brisket or beef shanks

Rinse the split peas in water. Place them in a Dutch oven or large stockpot. Add the liquid and meat, if you are making a fleishig soup and bring to a boil over medium high heat. Once boiling, reduce heat to a simmer, skim off any foam. Cook for about 30 minutes, stirring occasionally.

Add remaining ingredients and bring the soup back to a boil - reduce heat again to a simmer. Cover and simmer for another 30-40 minutes, until vegetables are tender.

Remove any bones from the meat. Mash up the soup with a potato masher, if desired.

Taste and season with more salt and pepper, if desired. If the soup is too thick, add a bit more broth.

Please send your favorite pea soup recipes and other meal ideas via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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