There’s no doubt that Fall in knocking on our doors, well more like kicking the door in. It’s pretty much rained for most of July and August here in Atlanta which gave us a break from the normal sweltering Southern heat. While I enjoyed the cooler temperatures, as September is rapidly approach it has dawned on me that Summer is over.
In rolls the season for soups and hearty stews that will stick to your bones once the chill hits the air. Split pea soup will keep you warm as the temperature cools. I made a vegetarian version but if meat is more your speed, salt beef or a cow heel would be a perfect addition.
- 1 tbsp canola oil
- 1 cup yellow split peas
- 2 whole carrots, diced
- 1 medium onion, finely chopped
- 10 sprigs thyme
- 3 cloves garlic, minced
- 1 wiri wiri pepper, whole
- 2 scallion, finely chopped
- 1 bay leaf
- ½ tsp ground ginger
- 8 cups vegetable broth
- 1 tsp salt
- Place oil in a large pot over medium fire. When the oil is hot add onion, carrots, thyme and garlic and sautee until vegetables are soft, about 10 minutes.
- Next, add remaining ingredients and bring to a boil.
- Simmer uncovered for 1 hour or until peas are soft, stirring occasionally to prevent the peas from sticking to the bottom of the pot.
- Discard bay leaf and serve hot.