A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family.
- 2 teaspoons vegetable oil
- 1 Spanish onion (peeled and chopped)
- 3 carrots (scrubbed and chopped)
- 2 celery stalks (chopped)
- 1 teaspoon dried thyme
- 2 1/4 cups split peas (rinsed and picked over)
- 4 cups low-sodium chicken or vegetable broth
- 6 cups water
- 1/8 cup lemon juice
1. Put soup pot on the stove on medium heat. Add oil when the pot is hot.
2. Add onion, carrots, celery and thyme and cook 10- 15 minutes, until tender.
3. Add split peas, stock and 4 cups water. Raise the heat to high and bring to a boil.
4. Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart. Check the soup during cooking. If more water is needed, add up to 2 cups. Skim off any foam that forms.
5. Serve right away or cover and refrigerate up to three days. Stir in the lemon juice just before serving.
If you serve this soup on the following day, you may need to add more water, as it will thicken overnight.