When it gets cold, all I can think of making is a nice pot of warm and delicious soup. Soup is so comforting to me. One member of a Guyanese group I follow on Facebook, asked if anyone else had soup for dinner on Sundays while growing up in Guyana. The response was overwhelmingly “yes” and apparently soup on Sundays was/is a Guyanese culinary tradition. The similarities in the types of soup and the side dishes served with the soup were just heart warming. We have a strong food culture and it was still alive in some of the stories members of the group shared. I don’t reserve soup for Sunday night dinners. Actually, since it is football season Sunday nights are more chicken wings and pizza night! I have soup anytime I feel like it and this soup is a good base for many soup concoctions. To mix it up a bit, I just switch up some of the vegetables, add or take away dumplings (Guyanese style or Asian style), add some root vegetables and change the type of bread I serve it with. I swear, every time I make it, it’s a completely different soup. The ingredients are simple and so is the method, but it does take some time, to simmer it down into a thick mouth watering broth!
Now for the recipe…
Add 1 cup of yellow split peas, 1 tsp salt and 8 cups water to a large stock pot. Bring to a boil, then reduce to simmer. Cook until split peas are tender.
Chop 1 lb of chicken thighs (skinless, bone-in) into 2 inch pieces. Dice 3 carrots, 2 sticks of celery hearts and red potatoes into 1 inch pieces. Chop 1 onion and 6 cloves of garlic. Remove about 1/4 cup of fresh thyme leaves from the stems and reserve 1 whole wiri wiri pepper, or other spicy pepper (like scotch bonnet). Add all of the ingredients to the cooked split peas along with 3 chicken bouillon cubes and 8 cups of water (2 quarts).
Bring to a boil, then reduce to simmer. Let cook until potato and carrots are tender and a thick broth is formed. Remove from heat and serve hot! Serve with a few slices your favorite bread or dinner rolls!
- 1 cup of yellow split peas and about 8 cups water for cooking
- 2 lbs chicken thighs (skinless, bone-in)
- 1 lb potatoes
- 3 carrots
- 3 sticks of celery hearts, diced.
- 1 onion, diced
- 6 cloves garlic,finely chopped
- ¼ cup of fresh thyme (stems removed)
- 1 wiri wiri pepper
- 3 chicken bouillon cubes
- 1 tsp salt
- 8 additional cups of water for the broth.
- In a large stock pot combine split peas with 8 cups of water and 1 tsp salt.
- Bring to a boil on high heat, then reduce heat to medium and continue to cook until split peas is really tender (crushes easily with the back of a spoon).
- Cut chicken thighs into 2 inch chunks. Peel and dice potatoes and carrots into 1 inch pieces.
- Once the split peas are tender, add chicken thighs, potatoes, carrots, celery, onion, garlic, thyme, pepper and bouillon cubes.
- Then, add about 8 cups of water. Stir until all the ingredients are combined. Bring to a boil on high heat, then reduce heat to medium-low and let simmer until potatoes and carrots are tender and a thick broth forms (about 30 to 45 minutes).
- Remove from heat and serve hot.