Preparation time: 10 minutes
Total time: 1 to 8 hours (depending on your cooking method)
Makes 8 servings (about 12 cups)
Delicious aromas wafting from your kitchen will entice family and friends. The rich, familiar texture this soup creates ensures everyone will enjoy every nourishing bite. It reheats beautifully and is even better the next day. Burdock creates an earthy depth of flavor that is worth a trip to the Asian grocery or natural foods store.
• 6 cups water or unsalted broth, plus more as needed
• 1 teaspoon extra-virgin olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 2 stalks celery, diced
• 2 medium carrots, parsnips, turnips, or other root vegetables, cut into ½-inch chunks
• 1 medium (12-inch) burdock root (2 to 3 ounces), sliced into thin rounds (optional)
• ½ teaspoon dried thyme or other favorite herbs
• 2 cups dried split peas (about 1 pound)
• 1 or 2 bay leaves
• 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper, or to taste
• Scallions or fresh parsley, chopped, for garnish
Bring the water to a boil in a kettle or pot.
Heat the olive oil in a soup pot, stovetop-safe slow cooker insert, or pressure cooker over medium heat. Add the onion, garlic, celery, carrots, burdock (if using), and thyme. Cook, stirring occasionally, until the vegetables soften, 5 to 10 minutes.
While the vegetables are cooking, rinse the dried peas until the water runs clear.
Add the peas, hot water, and bay leaves to the vegetables. Bring to a boil.
If using a soup pot, reduce the heat and simmer for 1 to 2 hours, or until the peas are creamy and soft.
If using a slow cooker, return the insert to the slow cooker, cover, and cook on low for 8 hours or on high for 3 to 4 hours, or according to the manufacturer’s instructions.
If using a pressure cooker, cover and bring to pressure over medium-high heat, reduce the heat to low, and simmer at full pressure or according to the manufacturer’s instructions for about 30 minutes. Allow the pressure to release naturally.
Once the peas are completely soft and creamy, add additional water, if needed, to reach a thick soup consistency. If desired, puree with an immersion blender for a creamier soup. Season with the salt and pepper. Simmer for 5 to 10 minutes more.
Serve warm, garnished with scallions or parsley.
Let any leftover soup cool, then store in an airtight container (or individual portion containers) in the refrigerator for up to a week or in the freezer for up to 3 months. The soup will thicken to a paste when cooled. Add water when reheating, and season to taste.
Tip: Burdock is the secret ingredient here. It adds a rich, earthy flavor that is unparalleled. If you can’t find burdock, substitute another root vegetable like rutabaga or parsnips.
Calories: 202
Carbohydrate: 36 g
Protein: 12 g
Fat: 1 g
Variations
Add a ham bone or cubes of ham with the beans.