Split Pea Soup
This recipe provides a hearty and flavorful split pea soup without the use of pork. Enjoy!
Ingredients
- 2 cups dried split peas rinsed and drained
- 8 cups vegetable broth
- 2 medium carrots diced
- 2 stalks celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Rinse and pick through peas. Place them in a large pot with the celery, carrots, broth and water. Bring to a boil, then reduce heat, cover and simmer until peas have fallen apart, 1 to 2 hours. Season with salt and pepper before serving.
Notes
Herb Garnish: Sprinkle freshly chopped parsley, chives, or thyme over the soup just before serving to add a pop of color and fresh flavor. The herbs provide a bright contrast to the hearty soup.
Croutons: Top the soup with homemade or store-bought croutons for added crunch and texture. You can make croutons by tossing cubes of bread with olive oil, salt, and herbs, then baking them until golden and crispy.
Lemon Wedges: Serve the soup with lemon wedges on the side for squeezing over individual bowls. The citrusy acidity of the lemon brightens up the flavors of the soup and adds a refreshing zing.
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