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Flanken Split Pea Soup

October 14, 2024

This fragrant, hearty soup is sure to warm you through and through.

 

Yield: 12–15 servings

 

Ingredients:

2 tablespoons oil

2 lb. bone-in flanken (or meat of choice)

1 cup green split peas, checked

1 cup yellow split peas, checked

2 large onions, diced

6 stalks celery, checked and sliced

2 leeks, white and light green parts only, checked and sliced

4 carrots, chopped

6 cloves garlic, minced

1 tablespoon kosher salt

1½ teaspoons black pepper

1 teaspoon cumin

12 cups water

¼ cup tomato paste

 

Directions:

Heat oil in a large pot over medium-high heat.

Add meat; sear for 5 minutes on each side.

Transfer meat to a large plate.

Place split peas in a large bowl.

Cover with boiling water; set aside to soak.

Meanwhile, add vegetables and spices to pot.

Sauté, stirring often, for 20 minutes.

Drain and rinse split peas; add to pot.

Place meat in a mesh bag; return to pot.

Add water and tomato paste.

Bring soup to a boil.

Simmer for 90 minutes, until split peas are soft.

Remove bag with meat from pot.

Shred meat and return to pot, discarding bones and fat.

Serve hot.