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Classic Split Pea Soup
© John Kernick

Classic Split Pea Soup

  • ACTIVE: 15 MIN
  • SERVINGS: Makes about 8 cups

"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas for an hour before simmering them in the soup, so they're more tender and the soup is smoother.

  1. 1 pound green split peas
  2. 3 quarts water
  3. 2 tablespoons vegetable oil
  4. 2 celery ribs, cut into 1/2-inch dice
  5. 2 carrots, cut into 1/2-inch dice
  6. 1 onion, cut into 1/2-inch dice
  7. 1 teaspoon marjoram leaves
  8. 1 teaspoon thyme leaves
  9. Salt and freshly ground pepper
  10. Parsley Pistou, Onion Rings and crispy bacon (optional), for serving
  1. In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour.
  2. In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with Parsley Pistou, Onion Rings and crispy bacon.
Make Ahead The soup can be refrigerated for up to 3 days.