Summer Split Pea Soup - Delicious Vegan Recipes from Forkful of Plants (2024)

FAQs

What thickens split pea soup? ›

How to Thicken Split Pea Soup. The potato should make your split pea soup perfectly thick and creamy. However, if the soup is still too thin for your liking, you can thicken it up with full-fat cream (though it may alter the flavor a bit) or a cornstarch slurry.

You do not need to soak the split peas before cooking. If you do so, it will reduce the cooking time; however this will also reduce the amount of time the vegetables are cooked which is fine if you don't mind them to be firmer, but the cooking time of this recipe results in soft, silky vegetables.

These sugars are not broken down during digestion and therefore reach the colon mostly intact. Fermentation of pea's raffinose family of oligosaccharide sugars in the colon results in the production of intestinal gas.

Onion, lots of garlic, bay leaves, oregano and thyme make this soup taste amazing. We recommend using fresh thyme for the best taste.

A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Why Are My Split Peas Not Softening? In this soup, the peas should be soft after about 1 to 1 1/2 hours cooking time. If you take a taste after this time and they haven't softened, your peas are likely stale. Buy a fresh batch before making the soup again.

Whether you soak or not, split peas should be rinsed, simply to remove dust or dirt. You can also soak them in water to pick them over for stones, but the chances of finding one are slim.

If your split peas are hard after this length of cooking time, there is something wrong with the peas or with your water. If the peas are very old and dried out, they won't soften. And if the water you use for making the soup is hard with lots of dissolved minerals that can stop the peas from softening.

Place the peas, water and ham hocks in a stock pot, and bring to a boil. A foamy residue will form at the top; this is due to the starch in the peas. Use a spoon to skim it off.

Why does my stomach hurt after eating split pea soup? ›

From a Western nutrition perspective, legumes, lentils, and split peas can cause bloating because of the oligosaccharides present. Oligosaccharides are small sugars that aren't actually digested by us.

Like their family members, split peas are a good source of protein and fiber. They contain nutrients and compounds that support health and prevent chronic diseases like diabetes, heart disease, high blood pressure, inflammation, osteoporosis and many types of cancer.

Split peas also contain insoluble fiber, a type of fiber that increases water absorption, stool bulk and intestinal regulation. All of these factors can make it easier to have bowel movements, according to a 2021 review of studies published in Legume Science.

Ham, bacon, and sausage all go exceptionally well with peas. One of the most traditional ways of making split pea soup is to flavor it with ham bones. Most recipes include onion, celery, carrots, and potatoes. In the herb department, bay leaves, thyme, mint, marjoram, rosemary, and parsley are all delicious additions.

Spices – Here is where the pea soup really comes to life. We are using a blend of cumin, coriander, turmeric, fennel, cinnamon, nutmeg and clove. Feel free use to pre-gound spices or if you are culinary snob like me, freshly grind spices before adding to create a very vibrant dish.

Cornstarch and arrowroot powder are often used as thickening agents in cooking. To thicken split pea soup using either of these, mix 1-2 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously.

Serve With

All you need is some Crusty French Bread, Dinner Rolls, or Biscuits to go with it. If you want to make this Split Pea Soup even better, try these toppings: Bacon Bits – add a nice salty bite. Croutons – homemade is best, but you can also use storebought.

Yellow and green split peas have a similar nutritional content and cooking time, but yellow peas tend to have a more earthy flavor, while green peas are sweeter. Due to their versatility, both green and yellow split peas are found in the traditional dishes of a variety of cultures.

Incorporate Cornstarch or Arrowroot Powder

To thicken split pea soup using either of these, mix 1-2 tablespoons of cornstarch or arrowroot powder with an equal amount of cold water to create a slurry. Slowly pour the slurry into the simmering soup while stirring continuously.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

How to make soup thicker without flour? ›

Soup Thickening Method: Cornstarch Slurry

I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl. I drizzled it into the soup gradually, and brought it to a boil to fully activate, thicken, and cook out the starch flavor before adding more.

Add the remaining ingredients and bring to a boil, reduce heat to medium low and simmer, uncovered for about two hours. Stir occasionally every 25 minutes or so. If the soup becomes way too thick add more water. Remove the soup from the heat and transfer the ham hock to a cutting board to cool for a bit.