Serves 5
334 cal · 140 min
Split Pea Soup
Recipe GLPR15b21fa01f4ba4
A hearty, warming soup made from split peas, aromatic vegetables, and herbs. The peas break down during the long, slow simmer to create a naturally creamy texture without any cream. Finished with a squeeze of fresh lemon juice for brightness.
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Ingredients
2 teaspoons vegetable oil
1 Spanish onion, chopped
3 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
2 1/4 cups split peas, sorted and rinsed
4 cups low-sodium vegetable broth
6 cups water
1/8 cup fresh lemon juice
Directions
Place a large soup pot on the stove over medium heat and allow it to warm through.
Once the pot is hot, add the vegetable oil.
Add the chopped onion, carrots, celery, and dried thyme. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are tender.
Add the sorted and rinsed split peas, vegetable broth, and water to the pot.
Increase the heat to high and bring the soup to a boil.
Reduce the heat to low, place a partially covered lid on the pot, and simmer for about 2 hours, until the split peas have completely broken down and the soup has reached your desired consistency.
During cooking, monitor the soup's consistency. If it becomes too thick, add up to 2 more cups of water as needed, a little at a time.
Skim away any foam that rises to the surface of the soup during cooking.
Just before serving, stir in the fresh lemon juice to brighten the flavors.
Serve immediately while hot, or cool and refrigerate in an airtight container for up to three days.
