Split pea soup has got to be me my favorite soup of all time (butternut squash soup comes in close second). My mom makes split pea soup better than I ever could, so I’m still working on mastering the skill- but I am pretty darn close. This particular split pea soup has a little twist- called cabbage. Why cabbage you ask? Well I bought a head of cabbage to use for some fish tacos I made for Matt and myself the other day. I used a little bit of it for my tacos and soon found out that Matt doesn’t like cabbage (news to me). So I was left with a whole bunch of it and I had no idea what to do. The only answer was soup.
Soup is so warm and cozy, filling, and delicious! It’s perfect for Fall- or in my case, this little Southern-California-Fall-season-tease. Just when the weather starts to get cooler and you bring out the sweaters and oven recipes, you turn around and it’s supposed to be 90 degrees all next week. Oh well…
As it turns out, Matt does like cabbage- when it’s in split pea soup, of course. I seem to have a way with making foods that people don’t like in different ways to “trick them” into eating it (insert cackling laughter here). You better watch out future children of mine, you’re going to be eating all of your vegetables if you know it or not!!
Any way, this soup is a different, interesting and tasty way to make the classic split pea. It’s a little lighter than the normal hearty pea soup which means you can eat more! It tastes amazing and it makes great leftovers. Plus, cabbage is really good for you: it is a great source of vitamin C, glutamine and amino acids, it’s low-calorie and is said to reduce inflammation and ulcers (Source:Wikipedia). Wow, I need to eat more cabbage…
Split Pea and Cabbage Soup
Serves about 8 (we had leftovers for about 2-3 days)
- 1 Cup dried split peas
- 6 Cups of water
- 4 Cups of low sodium chicken or vegetable broth
- 1/2 Yellow onion, chopped
- 3 Cloves garlic, chopped
- 1 Large carrot, chopped
- 2 Potatoes, chopped into squares
- 1 Bay leaf
- Olive oil for sautéing
- 1/2 head green cabbage chopped into bite-sized pieces
- 4 Strips of bacon (optional)
- Salt and ground pepper
- Put the peas, bay leaf and water in large pot and bring to a boil. Cook for about 20 minutes.
- In a skillet heat the oil over medium heat. Cook the onions and garlic for about 5 minutes, stirring often.
- Next, add the chopped celery and carrots to the skillet and cook another 5-10 minutes, stirring often.
- Add the diced potatoes, the sautéed veggies, and 4 cups of broth to the peas in the pot and continue to boil for another 10-15 minutes.
- Meanwhile, cook the strips of bacon in a skillet (omit this step for a vegetarian soup). Once the bacon is crispy, set on a plate with a paper towel to drain some of the grease. Once cooled, break the strips up into small pieces. You will use these in the soup later.
- Once the potatoes and carrots are soft, remove the soup from the heat and take out the bay leaf. Blend the the soup using an immersion blender, until it becomes a smooth liquid.
- Add the chopped cabbage and bacon pieces to the pot and to cook over medium heat for about 15 minutes, or until the cabbage is wilted and soft.
- Serve it hot!