The best yellow split pea soup I’ve ever had comes from Harvest & Rowe in downtown SF. In fact, with one exception, the only place I’ve ever had YSPS is at Harvest & Rowe. But never tried to make some myself until last night, and I’m pretty happy with the results.
Ingredients:
One crushed clove of garlic or about a teaspoon of minced jarred garlic
One large carrot, chopped
Half an onion, chopped
1/2 a pound of yellow split peas
2 roasted red peppers
4+ cups of water
2 low salt bullion cubes
Directions:
Prep a large soup pot with cooking spray, over medium heat cook garlic and onions for about 3-5 minutes. Add split peas, carrots, water and bullion. Cover, turn down the heat to more of a simmer and cook FOREVER. Seriously, the key is to get the split peas totally melted. I probably cooked the soup for about one hour, fifteen minutes, and probably could have gone about another 20 minutes as there were still some firm peas in there. I started with 3 cups of water and kept adding, so keep an eye on it and add water as you need to. I added the red peppers at about the one hour mark.
This amount is about four servings. Double it if you want a bunch of soup.