Classic Split Pea Soup
A warm and comforting bowl of Classic Split Pea Soup, perfect for chilly evenings, packed with protein and fiber, and customizable to your taste.
Ingredients
Main Ingredients
- 1 cup Split peas (green or yellow) These little legumes give the soup its body and texture.
- 1 medium Onion A fragrant base that adds depth.
- 2 medium Carrots Adds sweetness and color.
- 2 stalks Celery Adds a fresh crunch.
- 2 cloves Garlic For an aromatic touch.
- 6 cups Vegetable broth Use low-sodium for a healthier option.
- 2 leaves Bay leaves Infuses a subtle depth of flavor.
- 1 teaspoon Thyme A classic complement to split peas.
- to taste Salt and pepper To taste.
Instructions
Preparation
- Rinse the split peas under cold water, removing any debris.
- In a large pot, heat a splash of olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in the minced garlic, bay leaves, thyme, salt, and pepper; cook for another minute until fragrant.
- Add the rinsed split peas and vegetable broth to the pot. Give it a good stir.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 40 minutes, or until the peas are tender. Stir occasionally.
- If you prefer a smoother texture, use an immersion blender to puree part of the soup, leaving some chunks for texture.
- Ladle the soup into bowls, garnish with fresh herbs if desired, and serve.
Notes
For a richer taste, swap the vegetable broth for chicken broth or try adding diced potatoes. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.