Split Pea Soup (CNPP)

 

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:

  1. Put soup pot on the stove on medium heat.  Add oil when the pot is hot.
  2. Add onion, carrots, celery and thyme and cook 10- 15 minutes, until tender.
  3. Add split peas, stock and 4 cups water.  Raise the heat to high and bring to a boil.
  4. 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.
  5. 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