Split Pea Soup
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, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 2 1/4 cups split peas, sorted and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 6 cups water
- 1/8 cup lemon juice
Directions
- Put soup pot on the stove over 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 refrigerate up to three days. Stir in the lemon juice just before serving.
Notes
USDA Center for Nutrition Policy and Promotion
