To be honest, I have never been much of a soup person. However, whenever my grandma makes Split Pea Soup, I could never resist it. For me, it is that “welcome home” meal, that “get Jarra to do chores” meal, that “I just love my favourite grandchild” meal.
I decided to make it for dinner last night and it came out great! So, uhm, get on it…
- Half bag of yellow split peas (Usually 907g bag)
- 1 quater pound – 1 half pound of salt beef (can use ham as a substitute)
- 1 tablespoon of vegetable oil
- 1 large onion
- 1 bell pepper (any colour)
- 1 ripe tomato
- 2 celery stalks
- 1 large potato
- 2 cobs of corn (optional)
- 1 teaspoon of thyme
- salt and pepper to taste
- Boil spilt peas in 3 cups of water. The water will boil out, keep adding 1 cup as needed, until peas are completely dissolved. (When, completed, there should be no trace of peas AT ALL. It should look like yellow water) Stir often, so that it does not burn.
- Cut the salt beef into 2 inch chunks and submerge into another pot of boiling water. It is SALT beef, thus it is naturally salty. You will need to repeat this step at least three times. (Boil beef in water for about 15 minutes, pour water off, do it again.)
- As the peas and beef are boiling, dice the onion, bell pepper and celery. Fry in vegetable oil until the onion is transparent and the bell pepper and celery are soft.
- Dice the tomato, and add into the frying pan. The mixture should begin to look like paste.
- Add 1/2 teaspoon of thyme to the vegetable mixture and black pepper to taste.
- When the peas have completely boiled out, add the vegetable mixture, beef, corn and remaining thyme to it. Let the soup simmer for 15 minutes on low heat and stir often.
- Peel and cut potatoes, add to the mixture and let simmer for another 20 minutes on low heat. DO NOT FORGET TO STIR.
- Taste soup before adding salt. The salt from the beef gives it flavour, and you do not want to over salt.