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Yellow Split Pea Roasted Pepper Basil Soup - CaliZona

8 - 10 servings

Ingredients

  • 1/2 White Onion – diced
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Cloves Garlic – minced
  • 1/3 Cup Dry White Wine
  • 2  Unsalted Vegetable Bouillon Cubes
  • 10 Cups Filtered Water
  • 2 Cups Dried Yellow Split Peas (can sub red lentils for a quicker cook time.)
  • 2 Red Bell Peppers – roasted – de-seed – de-stemmed – diced
  • 1 Yellow Bell Peppers – roasted – de-seed – de-stemmed – diced
  • 1 Orange Bell Peppers – roasted – de-seed – de-stemmed – diced
  • 1 Tablespoon  Hot Paprika
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1 Cup Pecorino Romano Cheese - finely shredded - packed
  • 1 Cup Fresh Basil - packed - minced
  • 1/2 Cup Fresh or Frozen Corn
  • 1 Tablespoon Sea Salt or to taste
  • 1/2 Teaspoon Black Pepper

Instructions

Peppers

  1. Roast the peppers on the stovetop on medium-high heat.  A gas stove works the best but it works fine on an electric stove.

  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems then dice them into small cubes.

Split Peas

  1. Measure and sort thru the peas to ensure that there are no rocks.

  2. Rinse them in a colander and set aside.

Soup

  1. Add the onions to a saute pan with olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
  2. Then add the white wine and bouillon cubes, mash the bouillon and cook until wine is reduced and syrupy.

  3. Add the filtered water and split peas to the onions.

  4. Bring to a boil, then reduce heat to a simmer for about 1 1/2 hours or until peas are super soft.

The rest

  1. When the peas are completely cooked, add the diced roasted peppers.

  2. Add the paprika, lemon juice, cheese, basil and corn to the soup.

  3. Or puree you can the soup and then add the peppers and corn.

  4. Garnish with basil.

Recipe Notes

I recommend buying yellow spilt peas in a packag.  If the split peas are old, they can take a lot longer to cook. It is hard to tell how fresh they are especially if they are from the bulk section. 

If your peas aren't getting soft after an hour and a half, you can try adding 1/4 teaspoon baking soda.  You might need to add more water at the very end.  Be careful not to add too much water. Add a little at a time in the end.  Taste before adding more.