Classic Split Pea and Vegetable Soup
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 cup dried green split peas, rinsed
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Add the rinsed split peas, diced onion, carrots, celery, potato, and minced garlic to a large pot.
- Pour in the vegetable broth and add the bay leaf and dried thyme.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Cover the pot and cook for 45 to 50 minutes, stirring occasionally, until the split peas are soft and the vegetables are tender.
- Remove the bay leaf. Use a potato masher or immersion blender to partially blend the soup for a thicker texture if desired.
- Season with salt and black pepper to taste before serving.
Notes
If the soup thickens too much after cooling, stir in a splash of broth or water when reheating. For a smoother finish, blend the entire batch. Leftovers store well in the freezer for up to three months when cooled completely and packed in airtight containers.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife