split pea soup
(1 rating)
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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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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
Ingredients For split pea soup
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2 cgreen or yellow dried split peas
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1 Tbspolive oil
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2celery stalks, chopped
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2carrots, chopped
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2 cloveminced garlic
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1onion, chopped
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1/2 tspground pepper
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4 cwater
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2 cvegetable stock
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1bay leaf
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1/2 tspdried thyme
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1/8 tspground cloves
How To Make split pea soup
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1Rinse and thoroughly drain the split peas.
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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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3Stir in split peas, water, stock, bay leaf, thyme, and cloves. Increase heat to high and bring to a boil.
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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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