When my husband takes the boys up to the mountains for a night or two, first I call Martha for a hike. Then, I go into soup mode.
For me, soup is all about simplicity –vegetables and protein in a one pot meal. I make soup for dinner and often end up eating it for breakfast and lunch the next day. My husband cringes when I tell him this; he has a strong dislike of leftovers, and has not yet discovered the appeal of eating dinner for breakfast. Those who cook non-stop definitely get the leftover thing –and the charm of last night’s dinner first thing in the morning.
Tonight’s soup was exceedingly hearty –filled with chicken stock, legumes and mushrooms, three nutritious, filling foods that could easily make meals in and of themselves.
Comments
23 responses to “Yellow Split Pea Soup with Smoked Paprika”
Made this yesterday and it was delicious. My husband went back for a big second helping!
Hello Elana,
I made this soup yesterday and it was Amazing! The only change I made is to add a teaspoon of better then Boullon. It was quick and easy.
Thank you!
Is there a reason not to use 7 cups stock instead of 3 cups water and 1 qt (4 cups) stock? Thank you!
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