For this recipe, I wanted to make a comforting soup. That’s why I had the idea to prepare a delicious kidney friendly split pea soup. For me, it’s a classic recipe that will never lose its charm. And to add that special touch, I wanted to turn it into a thick soup with a touch of tomato so here is my split pea and tomato soup.
This recipe is high in phosphorus. – The main source is the split peas. As mentionned in the potassium paragraph, you can use less split peas to reduce the amount, but your soup will be thinner.
This recipe is high in potassium. – Split peas are already rich in potassium. Due to the fact that it is already high, I have also added tomato paste to this recipe without worrying about the final level to add flavor. You can omit the tomato paste to reduce the amount. The taste will not be the same, but you will cut off some of the potassium. You can also use less split peas to further reduce the potassium level as this is the main source, but your soup will be relatively thinner.
This recipe is high in proteins. – Split peas are very high in protein.
This recipe is low in sodium. – This recipe is made with unsalted broth and unsalted tomato paste. All other ingredients are naturally low in sodium and as usual, no salt or salty ingredients are used to make this recipe.
How to make a good split pea soup
Here are my tips for making a great split pea and tomato soup :
Cook toroughly your split peas
The most important thing to make this recipe a success is to cook split peas long enough. This means being patient and not attacking the pot with your hand mixer after just 30 minutes of simmering. This is often the time needed for the usual soup, but for this one you need to abstain and wait at least 1.5 hours. To our taste, the split peas are soft enough to make a smooth soup after 2 hours. If you do it too early, it won’t be as smooth as it should.
Start making this soup early
Want to serve this for the next meal? Don’t start it at the last minute. With the long simmering time and the cooling time, you will be disapointed if you try to complete this recipe like a rabbit running through the bushes.
Let the soup cool before worrying about the thickness
This is one of the peculiarities of split peas. Your soup will thicken a lot as it cools. When you stir and it is still hot you will probably find that this soup is too thin. But I warn you, don’t cook it to thicken it if you haven’t let it cool first. Once it has cooled down enough to serve you will see that the soup has become much thicker. That’s the trap of this recipe if you’ve never done it before.
More soup recipes
If you like this recipe, you might also like my other soups :
Split Pea and Tomato Soup
- 8 cups unsalted vegetable broth
- 2 cups yellow split peas
- 1 onion
- 2 celery stalk
- 2 cloves of garlic
- 4 tbsp tomato paste
- 1 tbsp olive oil
- ½ tbsp chopped ginger (frais ou en pot)
- ¼ tsp turmeric
- 1 tsp savory
- 2 bay leaves
- Dice the onion, garlic and celery.
- Soften the onions and garlic cloves in a large pot in olive oil over medium-high heat approximately 2 minutes.
- Combine the chopped ginger and turmeric and cook for another minute.
- Add all the other ingredients, bring to a boil over high heat and simmer over low heat approximately 2 hours or until the split peas are tender and breaking up.
- Let cool a bit, remove the bay leaves and puree with a hand blender, blender or food processor until the texture is very smooth.
For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.