Split Pea Soup with Pigtail

Traditional Belizean Split Pea Soup is made with yellow split peas, and from what we know it’s only because green split peas were not available in Belize for a long time. If you know more, let us know in our comments section below! Green split peas and yellow split peas don’t taste very different from each other, and are shaped the same… the only real difference is the color!

We love Belizean Split Pea Soup with Pigtail… it’s a warm, comforting food. It’s also a very simple recipe, and fills your kitchen with a great aroma!

Split Pea Soup with Pigtail

Prep Time: 20 mins
Cook Time: 1 1/2 hours +/-
Yields: enough for 8

Ingredients

  • 1 lb - yellow split peas
  • 1 - diced onion
  • 3 - diced cloves of garlic
  • diced vegtables: carrots, celery, potatoes
  • 6-8 - pigtails, if you are using salted or smoked pigtails, only use 3
  • cracked black pepper, to taste
  • 1-2 tablespoons - oregano
  • salt, to taste (I often use none because the pigtail has enough salt)

Preparation

  1. Dice all vegetables: onion, garlic, carrots, potatoes, celery
  2. In a heavy soup pot heat oil and sauté onion and garlic until translucent. Add pigtail and brown.
  3. Add 1 lb of washed and sorted yellow split peas, 6 cups of water, oregano and pepper. Turn heat down and allow to simmer for 30 minutes
  4. Add vegetables and simmer for an hour.
  5. When yellow split peas have completely fallen apart into a uniform soup, the soup is done! Serve and enjoy!

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