How can such a simple soup, like this Split Pea Soup, be so good and good for you? I’m sure there are food creatives who have played with variations of this recipe but I prefer it as-is and meat-free.
If you’d like a low-fat way to add meat (my husband eats meat), sauté one half-pound of lean smoked turkey sausage in the olive oil, before the onion. Remove the sausage, set aside and add as a garnish when serving the soup.
It’s curious to me that the soup looks orange-ish in daylight and green when the sunsets. Just a random thought. I know it’s the color of the lighting (sun versus light bulbs) but still…
- 3 tablespoons olive oil
- 1½ cups chopped celery
- 1½ cups chopped carrots
- 1½ cups chopped onions
- 8 cups low-sodium broth
- 2 dried bay leaves
- 1 pound dried split green peas
- Salt and pepper
- In a 4-quart soup pot, sauté the onions in the olive oil over low-medium heat for 6-8 minutes, until tender.
- Add the celery and carrots to the onions and simmer, stirring, for 10 minutes.
- Add the broth, bay leaves and peas. Bring to a boil. Cover, reduce heat and simmer for 30 minutes.
- After the peas and vegetables have softened, serve as is or puree with a stick blender or blender.
- Season with salt and pepper. Garnish with croutons or enjoy as is.