Packed with protein, fiber, and flavor, this wholesome soup is the ideal meal for chilly fall or winter nights. Fortunately, dried split peas are available all year round, so you can whip this up whenever you have a hankering for something warm and nourishing. And did you know that split peas are one of the most affordable foods on the planet?
Yield: 4–6 servings
Prep time: 20 minutes | Cook time: 1 hour | Total time: 1 hour and 20 minutes
You’ll need: an immersion blender (optional)
1 tablespoon vegetable oil
1 large yellow onion, sliced
3 large carrots, diced
4 ribs celery, diced
1 large potato (any type), diced
2 bay leaves
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dried thyme
7 cups vegetable broth (or equivalent amount of vegetable bouillon and water)
2 cups green split peas, rinsed and drained
Hot sauce, for serving (optional)
1. In a large soup pot, heat the vegetable oil over medium heat. Add the onion, carrots, and celery and sauté until the onion becomes translucent, about 5 minutes.
2. Add the potato, bay leaves, garlic powder, pepper, and thyme and stir well.
3. Add the vegetable broth and split peas. Bring to a boil, then reduce the heat to a high simmer, cover, and simmer vigorously for 40 minutes. Remove the lid and continue simmering for 20 more minutes or until the peas have softened and the soup has thickened.
4. Remove the bay leaves.
5. If you’d like a creamier soup, then, using an immersion blender, very briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. If you prefer a fully blended, creamy soup, you may continue blending until the desired consistency is achieved. Don’t have an immersion blender? Don’t worry! Once the soup cools, you can use a standard blender, or simply serve as is. Serve with hot sauce (if using).
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