How can such a simple soup be so tasty and good for you? I love Split Pea Soup! I’m sure there are food creatives who have played with variations of this recipe but I prefer it plain and simple. No fancy pants variations needed for this gal.
If you’d like a low-fat meat variation, sauté half a pound of smoked turkey sausage (available from the Antietam Valley Farmers’ & Artists’ Market) in the olive oil before cooking the onion. Remove the sausage, set aside, and add as a garnish before serving.
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Happy and healthy cooking!
Split Pea Soup
Recipe and Photo by Phoebe Canakis, PhoebesPureFood.com
Yields 8 servings
This simple and satisfying soup is easy to prepare.
Ingredients
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- 2 Tbsp olive oil
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- 1 cup chopped onions
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- 1 cup chopped carrots
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- 1/2 cup chopped celery
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- 6 to 8 cups low-sodium vegetable broth
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- 2 dried bay leaves
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- 1/2 tsp dried oregano
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- 2 cups dried split green peas
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- Salt and pepper, to taste
Instructions
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- In a 4-quart soup pot, sauté the onions in the olive oil over low-medium heat for 6-8 minutes, until tender.
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- Add the carrots, celery, broth, bay leaves, oregano and peas. Bring to a boil, reduce heat to a simmer, cover and cook for 30 minutes.
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- After the peas and vegetables have softened, serve as is or puree with a stick/immersion blender or blender. Season with salt and pepper.
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- Garnish with croutons or enjoy as is.
