Description
A comforting and hearty split pea soup that resembles a spiderweb, perfect for chilly days.
Ingredients
Scale
- 1 cup split peas
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Rinse the split peas under cold water and set aside.
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for another minute.
- Stir in the split peas, vegetable broth, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer for about 45 minutes, or until peas are tender.
- Remove the bay leaf and blend the soup until smooth, if desired.
- Season with salt and pepper to taste before serving.
Notes
- For a thicker soup, blend more of the mixture.
- Can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg