Makes: 5 Servings
Cook time: 2 hours 30 minutes
A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family.
Ingredients:
- 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
Directions:
- 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- 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.
Notes:
If you serve this soup on the following day, you may need to add more water, as it will thicken overnight.
Source:
United States Department of Agriculture, Center for Nutrition Policy and Promotion - https://whatscooking.fns.usda.gov/recipes/myplate-cnpp/split-pea-soup-cnpp