Corned Beef Pea Soup
This hearty soup takes advantage of the rich and flavorful liquid left over from simmering a corned beef brisket.
Ingredients
- 4-8 Cups Cooking liquid from simmering a corned beef brisket. (Or You Can Substitute Ham Stock) If you have only 4 cups of brisket liquid add water to equal 8 cups total. Remove most of the fat.
- 1 Stalk Celery (about 4 oz)
- 1 Small Onion (about 4 oz)
- 1 Large Carrot (about 4 oz)
- 1 Small Potato (about 4 oz)
- 1 Clove Garlic (about 1/2 oz)
- 16 Oz Dried Green Split Peas (Or yellow if you prefer)
- 1 Large Bay Leaf
- 1 Tbsp Oil
- 1 Cup Bread Croutons (optional)
- 5 Drops Liquid Smoke (optional)
- To Taste Salt and Pepper
Instructions
- Dice celery, onion, carrot and potato.
- Peel and mince garlic.
- Wash peas and remove any stones.
- If you have fewer than 8 cups of stock add enough water to the stock to bring the quantity to 8 cups.
- In a tall pot, saute the garlic, onion, celery and carrots in the oil for a few minutes. You can substitute some of the fat removed from the stock for the oil if you wish.
- Add the peas, bay leaf, stock and a few drops of liquid smoke (if you’d like a little smoky taste) and bring to a boil stirring frequently then reduce to simmer.
- After 30 minutes of simmering add potatoes, return to simmer and cook for 10 more minutes.
- Check for doneness and salt and pepper and adjust by adding time or salt and pepper to your preference.
- Serve with Bread Croutons if desired.
Notes
This soup is rich and satisfying and serving it along with a salad and some bread makes a great meal. Pea soup is delicious if eaten as soon as it is made but it tastes even better left over. Just be sure to reheat it slowly, stirring almost constantly so that it does not burn.