Now that it’s officially December and the weather is getting colder (or should be at least) I’m all about soup! Split pea is always a great choice being that split peas are truly little nutritional powerhouses. They’re high in both fiber and protein and are also a good source of vitamins A and B, potassium and magnesium.
My mom has been making this recipe for me for years and I was always intimidated to try it out myself (true life: when she’d come visit me in the city I’d ask her to bring me a big batch and I’d keep in the freezer so that I could have it on hand to thaw whenever a craving hit me). After making this recipe for myself I found out that it’s super easy and came out (almost!) as delicious as hers. Try it out for yourself! 🙂
- 2 cups green split peas rinsed
- 8 cups vegetable or chicken broth
- 1 celery rib chopped
- 1 cup chopped carrots
- 1 yellow onion chopped
- 2 garlic cloves sliced
- 2 bay leaves
- 1/4 tsp thyme
- 1/4 teas black pepper
- Place split peas, onion, garlic, bay leaves, thyme and black pepper in 6-7 cups vegetable broth in large soup pot.
- Bring to boil and then simmer for ~1 hr or until peas soft, cool slightly, use immersion blender until almost smooth, but not quite.
- In separated small pot cook 1 diced carrot and 1 diced celery rib until crisp tender in 1 cup broth. Then add all to pea soup.
- *Optional: Add barley or farro and follow their cooking instructions for a heartier soup
- Chill, may need to add water or broth because too thick after chilled.
ENJOY! Feel free to make a big batch and freeze the leftovers to have another time 🙂