Split Pea Soup
A hearty, versatile split pea soup that's naturally protein-rich and endlessly customizable. Swap vegetables, proteins, and aromatics to match your pantry and taste preferences.
Ingredients
Method
Rinse split peas under cold water. Dice onion, carrot, and celery; mince garlic.
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant. If using meat protein, add it now and cook until lightly browned (2–3 minutes).
Add rinsed split peas, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, partially covered, for 35–45 minutes until peas are completely tender and begin to break down.
Stir occasionally to prevent sticking. If the soup is too thick, add water or broth 1/2 cup at a time to reach desired consistency.
Remove bay leaf. Taste and adjust seasoning with salt and pepper.
Ladle into bowls and garnish with fresh parsley or your chosen finishing herb. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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