Soup season is upon us! Cozying up with a big bowl of warm soup, maybe some toasted artisan bread to dip... picture perfect! I prefer soups with a lot of substance, that are hearty, and are thick and creamy (without the cream!). This split pea soup is just that: full of veggies, just the right amount of spices to create a healthy flavor, and without the high sodium levels that you find in the store. You might just have all the ingredients in your pantry already too, and if not, you won't need to go to a specialty market to find them. Even though I'm not vegetarian, I wanted to make this without ham... simple as that!
- 3 cups dried split peas
- 3 cups carrots, cut about ½ inch thick (roughly 7 carrots)
- 2 cups yellow onion, chopped (roughly 1 medium onion)
- 1 cup celery, chopped
- ½ tsp dried marjoram
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp dried basil
- 4 cups low sodium vegetable stock
- 1 cup water
- Salt + pepper to taste
What to Do:
- In a large pot, combine all ingredients except salt + pepper.
- Bring to a boil over high heat. Reduce heat and cover. With a wooden spoon, stir occasionally as it simmers.
- After about 45 minutes you will notice the peas are tender and the mixture as a whole has thickened. Not all of the liquid should be disolved. If it has, add extra water as necessary.
- After another 10 minutes/around the 1 hour mark, turn your burner off using an immersion blender*, purée the soup until the texture is mostly smooth.
- Season soup with salt + pepper as desired.
- Carefully spoon into your favorite soup bowls, add a toasted slice of fresh seedy bread, and get cozy!
*Visit my Favorites page for my favorite brands and links to purchase.