Recipe By CORWYNN DARKHOLME
Rating
Published Mar 23rd
Prep 20m Cook 1h 50m Additional 5h 50m Ready In 8h
Servings 6 servings Calories 295.5

This is a very zesty, but not overly spicy, nourishing soup. It’s best served warm! Garnish with freshly ground nutmeg.

Recipe Ingredients

  • 1 pound yellow split peas
  • 1 onion, diced
  • 4 onions, thinly sliced
  • 4 tablespoons margarine
  • 6 cups chicken stock
  • 1 pound peeled, seeded and diced sugar pumpkin
  • 1 pound salt beef, fat removed and diced
  • 1 green chile pepper, chopped
  • 3 dashes aromatic bitters

Cooking Directions

  1. 1 Rinse and pick over the yellow split peas and soak overnight in clear water.
  2. 2 Saute the onions in the butter in a large, heavy-bottomed saucepan. Add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. Cover and simmer for 1 1/2 hours or until the peas are soft.
  3. 3 Allow the soup to cool and then puree in a blender. Adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

Nutrition Facts

  • Calories 295.5
  • Carbohydrate 30.5 g
  • Cholesterol 32.4 mg
  • Fat 13.8 g
  • Fiber 8.3 g
  • Protein 14.4 g
  • Saturated Fat 3.4 g
  • Sodium 464.1 mg
  • Sugar 7.7 g

Reviews

  1. Great soup! I love the way the pumpkin compliments the split peas. I only added one onion because that seemed like plenty. And I used butter instead of margarine. I also spent 2 hours at various grocery stores looking for salt beef and never found any so went to Applebee s because by that point - Read more ...
  2. This was just ok to me.
  3. Just finished making this and it is really delicious! I unfortunately did not have all ingredients to hand so I made the following substitutions/revisions: 1) Because I'm impatient instead of soaking the split peas overnight I started them cooking first then just added the ingredients as I got them ready. 2) Used about 2-3 cup - Read more ...
  4. This is really good. I had never heard of "salt beef" before. Thought of maybe adding ham but forgot. I soak the peas over night then stuck it all in a crock pot and let it cook all day then blended. Tasted good to me without the salt beef. Super simple and nice change. I - Read more ...
  5. Definitely the way to enjoy a vegetarian soup! The flavor is great and it leaves you wanting more.
  6. It was great on a cold fal evening. I used green split peas veggie burger instead of salt beef and asafotida instead of the bitters. Used a pressure cooker to cook it all. Everybody was pleased.
  7. Split peas give this soup a bit of texture as well as they take away a bit of the sweetness of the pumpkin. Works for me I'm not too keen about sweet food for supper! Great recipe!
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