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Very simple to put together, this nourishing soup is a favorite
for weekend lunches. It freezes very well.
Preparation facts
Servings: 8
Yield: 12 cups (3L)
Ingredients
2 cups (390g) split peas, uncooked
5 cups (1 1/4L) water, or more if needed
1 bay leaf
1 tsp (6g) salt
2 cups (300g) carrots, chopped
1 cup (150g) celery, chopped
1 cup (180g) onion, chopped
1 tsp (2g) thyme
1/2 tsp (2g) pepper, or more if needed
1 tsp (3g) garlic powder
Directions
Rinse and drain split peas.
Combine dried split peas, water, bay leaf, and salt in a large soup
pot. Bring to a boil and then reduce heat and simmer for 1 hour.
Stir occasionally to prevent the split peas from sticking, and to make
sure that there is enough water. Add water if the soup looks like it is becoming too dry.
Add carrots, celery, onions and seasonings.
Continue to simmer for 30 minutes or longer. Add more water if a
thinner soup is desired. Overcooking cannot hurt this soup as long as it is stirred to prevent
sticking.
Nutrition facts
Serving Size 1 serving
Calories 53
Calories from Fat 2 (4%)
% Daily Value*
0%Total Fat 0g
0%Saturated
Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0g
0%Cholesterol 0mg
15%Sodium 369mg
7%Potassium 231mg
4%Total
Carbohydrate 11g
13%Dietary
Fiber 3.1g
Sugars 5g
Sugar Alcohols 0g
5%Protein 3g