I love split pea soup because it’s extremely frugal and I enjoy the hearty, homespun taste. If you’re not big into cooking, you’ll also love it because it’s very easy to make.
I like to let mine simmer for a while, letting the peas soften and blend with the broth. Last night I mixed up a batch of corn bread and did the dishes while the soup simmered. If you want firmer peas, though, feel free to take it off the stove sooner.
Growing up, we often had this soup with pieces of ham or cooked sausage added in before serving. Since we mostly buy pastured meat now, which is more expensive than grocery store meat, we usually keep this soup meatless for frugality’s sake. It’s delicious either way.
Frugal Split Pea Soup
- 2 Tbsp butter
- 1 small red onion chopped
- 2 carrots sliced
- 3 cloves garlic minced
- 6 cups chicken stock or water
- 1 tsp Real Salt
- 1 lb dry split peas
- *ham bone optional
- Melt the butter in a pot on the stove over medium-low heat. Add the onions, carrots, and garlic; saute for 10 minutes until fragrant.
- Add the chicken stock, salt, peas, and ham bone (if using). Turn up heat and bring soup to a boil, then cover and reduce heat to a simmer.
- Simmer for 45 minutes, or until the peas are very soft. Serve with muffins or cornbread.
*If you have a ham bone, water may be used instead of chicken broth, as the bone will create its own broth.