Pillsbury Recommends:

Golden Split Pea Soup

Prep 25 min
Total 1 hr 25 min
Ingredients 9
Servings 7

Here's a lovely golden soup that's very thick and satisfying. Green split peas can be substituted for the yellow, if you prefer, but may need a slightly longer cooking time. A dollop of plain yogurt or sour cream for a garnish provides a tangy contrast to the earthy soup.

By Pillsbury Kitchens

Updated April 29, 2010

Ingredients

1

(16-oz.) pkg. dry yellow split peas, sorted, rinsed and drained
7

cups water
1

cup sliced carrots
1/2

cup chopped onion
1/2

cup chopped celery
1

tablespoon chicken-flavor instant bouillon
1

teaspoon salt
1/2

teaspoon hot pepper sauce
1

cup chopped cooked ham, if desired

Steps

1

In Dutch oven or large saucepan, combine all ingredients except ham. Bring to a boil over medium-high heat. Reduce heat to low; simmer 45 to 60 minutes or until peas and vegetables are very tender.
2

In blender container or food processor bowl with metal blade, blend half of soup until smooth. Return to Dutch oven; stir in ham. Cook over medium-low heat until thoroughly heated, stirring frequently.

Instant bouillon is a commercially prepared dehydrate that's a quick, easy way to flavor soups and stews. Instant beef, chicken and vegetable bouillon is available in jars as granules or cubes and is found in the soup section of supermarkets. Instant bouillon can be substituted for canned or homemade broth by dissolving 1 teaspoon of granules or 1 cube per cup of hot water.