split pea soup
(1 RATING)
Split peas are great for soup. Sometimes I cook them similar to dried beans. Split peas do not tend to create the "after effects" that beans can. I liked this recipe because it is meat free. I am not a vegetarian, but I really don't like meat at every meal. Plus this in another recipe from the Mayo-Clinic cookbook. My "new favorite" book. Enjoy!
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prep time
15 Min
cook time
1 Hr 10 Min
method
---
yield
6 serving(s)
Ingredients
- 2 cups green or yellow dried split peas
- 1 tablespoon olive oil
- 2 - celery stalks, chopped
- 2 - carrots, chopped
- 2 cloves minced garlic
- 1 - onion, chopped
- 1/2 teaspoon ground pepper
- 4 cups water
- 2 cups vegetable stock
- 1 - bay leaf
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground cloves
How To Make split pea soup
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Step 1Rinse and thoroughly drain the split peas.
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Step 2In large saucepan over medium heat, heat oil. Add celery, carrots, garlic, onion, and pepper. Saute until vegetables are wilted, 5-7 min.
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Step 3Stir in split peas, water, stock, bay leaf, thyme, and cloves. Increase heat to high and bring to a boil.
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Step 4Reduce heat to low, partially cover pan, and simmer, stirring occasionally, until soup is thick and the peas are mushy, about 1 hour. If soup is too thick, add 1/4 cup additional water. Remove bay leaf. Serve.
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