Description
Classic Split Pea Soup is a comforting, hearty, and nutritious meal perfect for chilly days. Made with green split peas, fresh vegetables, and aromatic herbs, this soup is simmered slowly to develop rich flavors and a creamy texture, offering a wholesome and satisfying dish that is both vegan and gluten-free.
Ingredients
Scale
Soup Ingredients
- 2 cups dried green split peas, rinsed
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add garlic and herbs: Stir in the minced garlic, dried thyme, and bay leaf. Cook for an additional minute until their aroma releases.
- Add split peas and broth: Pour in the rinsed green split peas and the vegetable broth. Bring the mixture to a rolling boil.
- Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 45-60 minutes, stirring occasionally, until the peas are soft and the soup thickens to your desired consistency.
- Blend the soup (optional): Remove the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, or leave it chunky for a heartier feel.
- Season and serve: Adjust seasoning with salt and pepper to taste. Serve the soup warm for a comforting meal.
Notes
- Rinsing the split peas before cooking helps remove any dirt or debris.
- For a richer flavor, vegetable broth can be substituted with homemade stock.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adding a splash of lemon juice or vinegar before serving can brighten flavors.
- Feel free to add smoked ham or bacon for a non-vegetarian version if desired.
