Description
This hearty Split Pea Soup is made with a flavorful halal smoked beef or turkey bone, tender potatoes, and sweet carrots, simmered into a thick, comforting broth.
Ingredients
- 1 lb dry split peas (about 2 cups), rinsed
- 1 halal smoked beef or turkey bone (meaty)
- 2 cups halal smoked beef or turkey, diced (added at end)
- 2 cups onions, diced
- 1 ½ tablespoons onion powder
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 2 bay leaves
- 2 sprigs thyme
- 8 cups water
- 2 cups carrots, diced
- 2 russet potatoes, peeled and diced
Instructions
- Add the smoked bone, split peas, onions, onion powder, butter, olive oil, garlic, bay leaves, and thyme to a large soup pot.
- Add water, bring to a boil, then reduce to a simmer with the lid slightly cracked.
- Simmer for about 2½ hours, stirring occasionally, until thickened.
- Add carrots and potatoes during the last 40 minutes of cooking.
- Remove the bone, bay leaves, and thyme. Shred 2 cups of meat from the bone and add back to the soup.
- Serve hot and enjoy.
Notes
- Using a meaty smoked halal bone gives the soup deep flavor.
- If your bone has little meat, add extra diced smoked beef or turkey.
- You may add halal bouillon cubes if a richer broth is desired.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup, Dinner
- Method: Simmer
- Cuisine: American