Description
A hearty, comforting soup made with dried split peas, vegetables, Thick, rich, and packed with flavor, this classic soup is perfect for cold days and meal prep.
Ingredients
Vegetables:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Other:
- 1 lb (2 ¼ cups) dried green split peas, rinsed
- 6 cups chicken broth (or vegetable broth for vegetarian)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
- Add split peas, broth, bay leaf, and thyme. Stir well and bring to a boil.
- Reduce heat, cover, and simmer for 1–1 ½ hours, stirring occasionally, until peas are tender and soup is thick. Add more broth or water if needed.
- Shred any meat, and return it to the pot. Season with salt and pepper.
- Serve hot, garnished with parsley.
Notes
- For a smoother soup, blend part (or all) of the soup with an immersion blender.
- Use vegetable broth for a vegetarian version.
- Leftovers keep well for 4–5 days and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 1 hr 15 min
- Category: Soup / Main Course
- Method: Simmering
- Cuisine: American / European-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
