This is a different kind of pea soup — not the usual hammy type. It’s perfect for vegetarians and easily adaptable for vegans. If you expect only a few for dinner, make the whole recipe and save some for another meal. Or, cut the recipe in half and use a 3 – 4 quart pan. Either way, it’s a way to warm you up on these cold winter nights. With a salad or Panini, you have a great dinner.
Let it cook while you’re watching the rest of the bowls or play-offs, and dinner is ready when the game ends!
Double Pea Soup
- 2 c yellow or green split peas
- 4 garlic cloves, minced
- 1 Tbsp. butter
- 10 c regular strength chicken broth (or vegetable broth)
- 1 pkg. (10 oz.) frozen petite peas
- Salt & Pepper to taste
Sort through split peas and discard any debris. Rinse and drain peas.
In a 5 to 6 quart pan on medium-high heat, stir garlic in butter until golden about 2 minutes. Add split peas and broth. Bring to a boil on high, cover, and reduce heat to simmer. Cook until peas are tender when mashed with a fork, about 45 minutes to an hour. Add frozen peas and stir until peas are hot, about 5 minutes more.
If made ahead, let cool, cover and refrigerate up to 3 days or freeze up to 3 months. Reheat before serving.
Serve with breadsticks, croutons or cheese straws.