Souper Easy Split Pea Soup
What You'll Need
½ yellow or white onion, diced
2 cloves garlic, minced
2 cups dry split peas, rinsed and sorted for rocks
2 medium white potatoes, cubed
3 carrots, sliced
6 cups water or low sodium vegetable broth
1 tsp liquid smoke (optional)
1 tsp salt, or to taste
1 bay leaf
1 tsp dried thyme
½ tsp Herbes de Provence (optional)
How to Make It
1 In a large pot over medium-high heat, add 1/4 cup of the vegetable broth and onion. Steam sauté onion until translucent, about 3 minutes.
2 Add garlic and steam for another 2 minutes.
3 Add remaining ingredients and bring mixture to a boil.
4 Reduce to a simmer and stir periodically.
5 The soup may foam, which is normal when cooking with split peas. Stir and lower heat slightly if this happens. Continue simmering until peas are tender, about an hour and a half.
6 Remove the bay leaf and serve.
If you prefer a smooth soup, transfer to a blender or use an immersion blender, carefully pulse until smooth. Return to pot and heat until hot, adding more water if necessary.
Garnish with croutons or grated carrots for a splash of color.
Ladle soup into individual containers and freeze for up to three months for easy work lunches or quick homemade dinners!
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