Soup and Cornbread · The Thrifty Kitchen

Soup and Cornbread

Laura got in the kitchen and looked through the pantry. She found yellow split peas. She made Yellow split pea soup and some cornbread, it was really good and was perfect for our 11 degrees and minus 5 windchill.

Yellow Split Pea Soup (4 servings)

Comforting, simple, and budget-friendly

Ingredients

1½ cups yellow split peas, rinsed and picked over

1 Tbsp olive oil or butter

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tsp dried thyme (or 1 bay leaf)

6 cups broth (vegetable or chicken)

Optional: ½ tsp smoked paprika or cumin

Optional finish: squeeze of lemon juice or chopped parsley

Instructions

Sauté vegetables

Heat oil in a soup pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until soft and fragrant. Add garlic and cook 30 seconds.

Add peas & seasonings

Stir in split peas, salt, pepper, thyme, and optional spices.

Simmer

Pour in broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook 45–60 minutes, stirring occasionally, until peas are very soft and breaking down.

Blend (optional)

For a smoother soup, use an immersion blender right in the pot, or blend part of the soup and return it to the pot.

Adjust & serve

Taste and adjust salt. Finish with lemon juice or parsley if using.

Notes & Variations

Thicker soup: Simmer uncovered the last 10 minutes.

Thinner soup: Add ½–1 cup extra broth or water.

Ham version: Add a ham bone or 1 cup diced ham at step 3.

Slow cooker: Everything in the pot, low 7–8 hrs or high 4–5 hrs.

If you want it extra creamy without blending, or no-onion / no-celery, I can tweak it exactly to your preference.

0 comments