Spinach Split Pea Soup
The active time is only about 10 minutes for this soup. It takes some time for the peas to cook, but once they are done it comes together very quickly. Fresh herbs are preferred, but I substitute dried herbs all the time, and it is still wonderful.
6 cups water
2 cups. dried green split peas - rinsed
1 onions – diced
2 cloves garlic – crushed
1 Tbsp. oil
2 tsp. sea salt
1 tsp. oregano
2 tsp. thyme
1 Tbsp. chopped fresh rosemary or sage leaves
1 tsp. pepper
6-10 oz. of spinach – fresh or frozen is fine
-Combine water and peas in a heavy-bottomed pot. Cover and bring to a boil. Turn down to medium-low and cook peas until very tender, about 45 minutes.
-Meanwhile, in another pan, sauté onions in oil on low heat until tender.
-Add garlic and spices to onions and sauté a couple more minutes.
-Add onion mixture and spinach to the soup.
-Taste and adjust seasoning if needed.
Recipe Tester Review
From Trina Carus:
“It was really yummy. To show you how yummy it was I have to tell you a story. My daughter Chase jumped into the lake last week. It was really something. First, we had to cut a hole in the ice, which was 28 inches thick. The water below was about 9 or 10 feet deep. Then she and 2 other people jumped in. Afterwards, we went back up to our church where there were several pots of soup, including the Spinach Split Pea. It was eaten right up and helped the foolish jumpers warm up. They gave it rave reviews. It even got great reviews from people who did not jump. In the end, it was a tasty part of a lovely day where Chase managed to raise over $1,500 to send girls to school through Heifer International.”