Split Pea Soup
A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family.
contains meat
Ingredients
US
Metric
- 2 teaspoons vegetable oil
- 1 Spanish onion (peeled and chopped)
- 3 carrots (scrubbed and chopped)
- 2 celery stalks (chopped)
- 1 teaspoon dried thyme
- 2 1/4 cups split peas (rinsed and picked over)
- 4 cups low-sodium chicken or vegetable broth
- 6 cups water
- 1/8 cup lemon juice
Steps
- Put soup pot on the stove on medium heat. Add oil when the pot is hot.
- Add onion, carrots, celery, and thyme and cook 10 to 15 minutes, until tender.
- Add split peas, stock, and 4 cups water. Raise the heat to high and bring to a boil.
- Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart. Check the soup during cooking. If more water is needed, add up to 2 cups. Skim off any foam that forms.
- Serve right away or cover and refrigerate up to three days. Stir in the lemon juice just before serving.
Make it yours
Edition
Primary
Gutenberg
Nutrition (per serving)
| Calories | 329 |
|---|---|
| Protein | 23.0 g |
| Fat | 4.0 g |
| Carbs | 54.0 g |
| Fiber | 20.0 g |
| Sodium | 124 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)