Split Pea soup, such an easy to make and healthy soup, is especially nice to serve for a fall or winter family dinner. My kids love to dunk fresh bread into it. I find this blended soup to be satiating without being heavy, but this recipe can be made even lighter by omitting the potato. So add nice variety to your family repertoire with this delicious Split Pea soup.
Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Yield: 10-12 servings
Ingredients:
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 3 bay leaves
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 cups dried split peas
- 8 cups boiling water
- 1 1/2 tsp. salt
- 1 potato, peeled and chopped (optional)
- 1/2 tsp. fresh parsley, chopped
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. freshly ground black pepper
Preparation:
1. In a large soup pot, heat oil over medium heat. Saute the onion, garlic, bay leaf, celery and carrots until the onions are translucent.
2. Add the peas, water and salt.
3. Bring to a boil, reduce heat to low, and simmer for 1 1/2 hours.
4. Add the potato, parsley, basil, thyme and pepper. Cover and simmer for 1 hour, or until the peas and vegetables are soft enough to mash.
5. Using an immersion blender, blend the soup until smooth.
2. Add the peas, water and salt.
3. Bring to a boil, reduce heat to low, and simmer for 1 1/2 hours.
4. Add the potato, parsley, basil, thyme and pepper. Cover and simmer for 1 hour, or until the peas and vegetables are soft enough to mash.
5. Using an immersion blender, blend the soup until smooth.