A sip of hearty soup and a bite of freshly baked cornbread takes the chill out of a chilly evening. But better than that, when this thick and flavorful soup is paired up with cornbread, which is a complimentary protein, a complete protein is formed. How comforting to know that the comfort food you’re eating is not only delicious, but good for you, too!
Split Pea and Spinach Soup
Recipe from Linnell’s old recipe box, original source unknown
2 cups chopped onions (about 2 large ones)
2 tablespoons vegetable oil
1 lb. or 2 cups yellow or green split peas, picked over and rinsed
2 quarts water
2 bay leaves, crumbled
1 teaspoon dried basil
1 10 oz. package frozen chopped spinach
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon ground cloves
1/4 cup Parmesan cheese, grated
1. Heat oil in a Dutch oven and add onions. Sauté the onions (and the pork, if using*) in oil until tender.
2. Add peas, water, bay leaves, and basil.
3. Cover and simmer for approximately one hour or until the peas are tender.
4. Add the spinach, cover, and simmer, while stirring occasionally, about 8 minutes longer.
5. Season with salt, pepper, and cloves.
6. Serve sprinkled with grated Parmesan cheese and a crusty loaf of pumpernickel bread.
Serves 4 or makes 10 cups.
1. *I add either diced salt pork, ham, or 2 smoked ham hocks for additional flavor. Obviously if you’d like to make this a vegetarian soup, you will omit the meat.
2. Taste soup before adding the salt, especially if you’re adding a cured meat.
3. As the recipe suggests, pumpernickel bread is a good accompaniment, but my family would revolt if I did not serve this with cornbread.