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
- 10 ml vegetable oil
- 1 Spanish onion (peeled and chopped)
- 3 carrots (scrubbed and chopped)
- 2 celery stalks (chopped)
- 5 ml dried thyme
- 530 ml split peas (rinsed and picked over)
- 950 ml low-sodium chicken or vegetable broth
- 1420 ml water
- 30 ml 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 950 ml 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 470 ml. 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)