Camp Cooking
Print Recipe

Split Pea Soup

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 2

Ingredients

  • 1/2 pc onion sm. dice
  • 1/2 pc carrot sm. dice
  • 1/2 pc celery sm. dice
  • 1/2 cup split pea
  • 2 cups water

Instructions

  • Dice onion, carrot and celery and begin to sweat in some oil.
  • Add split peas and water with a stock cube or two for a simple little flavour boost. The ratio is approximately 1 part dried split peas to 4 parts water.
  • Bring to a boil and simmer until tender adding water if necessary for desired consistency. This should take around 45 minutes to an hour.
  • Season and enjoy a warm bowl.
  • *I seared the ham steaks before sweating the vegetables and let those simmer in the soup imparting their flavour.

Notes

Split Pea Soup with Poached Eggs – I often make too much split pea soup for one sitting and here is a perfect use for the seconds. My name for this is an English Shakshouka. Reheat the leftovers using some extra water to thin it out as it tends to thicken as it cools. Once brought back to a simmer, reduce the heat to a poaching temperature and simply poach some eggs in the soup. A simple and filling breakfast in no time. Don't forget toast points... or just bread for dipping.