SPLIT PEA SOUP

Name: SPLIT PEA SOUP
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 2 c green or yellow dried split peas; 1 Tbsp olive oil; 2 celery stalks, chopped; 2 carrots, chopped; 2 clove minced garlic; 1 onion, chopped; 1/2 tsp ground pepper; 4 c water; 2 c vegetable stock; 1 bay leaf; 1/2 tsp dried thyme; 1/8 tsp ground cloves

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By Roda Laser
@Roda

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!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

1 Hr 10 Min

Ingredients

2 c

green or yellow dried split peas
1 Tbsp

olive oil
2

celery stalks, chopped
2

carrots, chopped
2 clove

minced garlic
1

onion, chopped
1/2 tsp

ground pepper
4 c

water
2 c

vegetable stock
1

bay leaf
1/2 tsp

dried thyme
1/8 tsp

ground cloves
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How to Make SPLIT PEA SOUP

Step-by-Step

Rinse and thoroughly drain the split peas.
In large saucepan over medium heat, heat oil. Add celery, carrots, garlic, onion, and pepper. Saute until vegetables are wilted, 5-7 min.
Stir in split peas, water, stock, bay leaf, thyme, and cloves. Increase heat to high and bring to a boil.
Reduce 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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