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…
split pea soup
Prep time
Cook time
Total time
This simple and satisfying soup is easy to prepare. You could add chopped garlic to the recipe, if you like, but I like it just as it is!
: phoebe's pure food
: vegan, healthy, clean eating, soup, main dish, side
Serves: 8
Ingredients
- 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
Instructions
- 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.
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