Did anyone spend time clearing snow because of storm Pax? I spent more than 9 hours clearing snow on Valetine’s Day. The day started with me not being able to get out the front door and then when I went out the garage door and stepped onto the ground, the snow was above my knees. That was more than the 10 to 20 inches predicted. We also got a couple of hours of ice about halfway through the storm with thunder and I saw a flash of lightening too.
With all the storms and cold weather we’re having this winter I was looking for hearty and warm meals. I love this version of split pea soup and I hope you do too. It has carrots and spinach which are also favorites. I haven’t made this in a while but I really needed a big bowl of it this weekend. This soup is healthy and filling and I love it with crusty Italian bread. Well, I love everything with crusty Italian bread. Don’t you? If not, do you have a favorite addition to every meal?
Spinach Split Pea Soup
Yield: 6 servings Cook Time: 1 1/4 hours
- 2 cups green split peas or a 1 pound package
- 2 slices of bacon, diced or some leftover spiral sliced ham
- 1 celery stalk and all the celery leaves from a celery heart
- 1 medium onion, chopped
- 1/2 cup of chopped carrots
- 32 ounces chicken broth (I used low sodium)
- 10 ounces frozen chopped spinach
- 1 teaspoon dried chopped parsley
- 1 teaspoons dried chopped basil
- 2 teaspoons salt or to taste (optional)
- shredded fresh Asiago cheese for garnish
- water to thin, if necessary
Step 1: Rinse the peas well. Soak in peas in very warm water for at least an hour. In a medium sauce or stock pan (I used a four quart pan), bring the chicken broth to a boil. Drain peas and add to the chicken broth. Stir in bacon or ham, celery, onion, carrots, parsley, basil and salt, if using, to the chicken broth.
Step 2: Reduce heat and simmer for 1 1/4 hours until the peas are tender. Stir in spinach. If spinach is still frozen, wait until it defrosts to incorporate entirely. Add additional salt as needed. To give the soup a creamier look, puree with a stick blender or in a regular blender when cooled enough to handle. I didn’t puree it because I like the thicker chunkier look and I don’t thin it much either but it’s all to taste. Reheat and thin with additional water as necessary. Serve warmed with grated Asiago cheese as garnish and crusty Italian bread. You should be able to see the darker green flecks of spinach mixed in with the lighter shade of green peas.
Storing: Store in a sealed plastic container in the refrigerator.