Split Pea Soup

A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family.

• Prep: 15 min
• Cook: 2 hr 10 min
• Total: 2 hr 25 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• High-Protein
• High-Fiber

Tags

• one-pot
• healthy
• comfort food
• savory
• classic

Ingredients

• 2 teaspoon vegetable oil
• 1 Spanish onion (chopped)
• 3 carrots (chopped)
• 2 celery stalks (chopped)
• 1 teaspoon thyme (dried)
• 2.25 cup split peas (sorted and rinsed)
• 4 cup low-sodium vegetable broth
• 6 cup water
• 0.125 cup lemon juice

Instructions

1. Put soup pot on the stove over medium heat.
2. Add vegetable oil when the pot is hot.
3. Add Spanish onion, carrots, celery stalks, and thyme and cook 10 to 15 minutes, until tender.
4. Add split peas, low-sodium vegetable broth, and 4 cups water.
5. Raise the heat to high and bring to a boil.
6. Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart.
7. Check the soup during cooking - if more water is needed, add up to 2 cups.
8. Skim off any foam that forms.
9. Serve right away or refrigerate up to three days.
10. Stir in the lemon juice just before serving.

Notes

If you serve this soup on the following day, you may need to add more water, as it will thicken overnight.

Nutrition (per serving)

• Calories: 334
• Protein: 22.8 g
• Carbohydrates: 55.4 g
• Fat: 4 g
• Fiber: 19.8 g
• Sodium: 113 mg
• Saturated Fat: 0.8 g
• Sugar: 9.8 g