The Instant Split Pea Soup Upgrade (2024)

FAQs

What can I add to pea soup to make it taste better? ›

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.

A glug of quality olive oil in split pea soup or tomato bisque adds richness and grassy freshness. You can use sour cream or yogurt for the same type of richness with a bit of tang.

The common denominator will probably be meat (ham bones are common), more salt, and pepper to taste. If you want to take a shortcut, you could use bouillon cubes or paste to provide both meaty flavor and salt, though pork is a lot harder to find than chicken or beef. Salt and pepper you can just stir in.

That's right. Split peas top the list of carbs that can, um, get things moving again. Sure, carbohydrates often get the side-eye (aren't they supposed to be bad for you?), but hear us out. This particular type of carb delivers many nutrients that could relieve constipation and benefit your overall health.

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.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.

Dried herbs and spices are the easiest and most budget-friendly way to add flavor to your canned soup. They'll last forever in your pantry, and you don't need to add much to get a good kick.

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.

How do you salvage bland soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

For the finish, many pea soups call for an acidic ingredient—vinegar, lemon juice, sherry, or sour cream to bring balance to an otherwise rich and heavy 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.

One thing I heard is immerse your beans. Several soakings in fact. Soak them until; you begin to sprout your beans, actually let them begin to unfold and this will diminish gas.

The key is to use natural flavors that can effectively mask pea protein's taste while ensuring that the product still tastes good. Some of the popular flavorings used in pea protein products include vanilla and chocolate.

Salt and pepper work well, but oregano, garlic powder, chili powder or a variety of different popcorn seasons can help hide the taste of the peas as well.

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.

As a legume, peas are rich in protein, complex carbohydrates, fiber, and micronutrients that make it a healthy addition to your diet. In multiple clinical trials, the consumption of legumes were shown lower people's low-density lipoprotein cholesterol (LDL-cholesterol) levels.