Dutch Split Pea soup- Aruban style

Deb Lund

By
@luv2cookDeb

This is an all day labor of love. I once lived in Aruba which prides itself on having the best pea soup in the world. This is as close as I can come to my favorite pea soup.
It takes a long time to cook, but it is so worth it. My husband, who is not a fan of your usual garden variety pea soups, just loves this!


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Comments:

Serves:

8-12

Prep:

15 Min

Cook:

5 Hr

Method:

Stove Top

Ingredients

2 tablespo
olive oil
2
onions, diced
2-3
stalks of celery with the leaves diced
1 cup
diced carrot (about 2 carrots)
2 cloves
garlic minced
12 c
water
2 c
green split peas (one pound bag)
3-4
bay leaves, dried
1
1-2 lb smoked butt or ham hocks or ham bone. do not used a ham that was infused with honey or brown sugar.
1 pkg
smoked turkey sausage (low fat) sliced into medallions

Directions Step-By-Step

1
Add olive oil to large soup pot. Sautee onion, carrots, garlic and celery until celery tender about 5 minutes
2
Add water,bay leaf, Smoked butt and peas
3
Simmer covered for 3 hours. Stirring occasionally
4
Take out smoked butt and remove fatty areas, cut into pieces, or just pull apart and return to pot. Add Turkey Sausage and continue cooking uncovered for 1-2 hours. Continue stirring occasionally.
5
Serve with a crusty bread for a satisfying dinner.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Caribbean
Other Tag: Heirloom