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Ingredients

1 pound dried split peas
8 cups vegetable broth
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil

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Split Pea Soup

Created by: Howcan Team

Ingredients

1 pound dried split peas
8 cups vegetable broth
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Rinse the split peas under cold water and drain.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, dried thyme, and bay leaf, and cook for another 2 minutes.
Add the rinsed split peas and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
After 1 hour, remove the bay leaf from the soup and discard.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

Soup Main Course

Split pea soup has a rich history dating back to ancient Greece and Rome, where it was a staple dish. The soup gained popularity in the 19th century in the United States, particularly in New England, where it became a beloved comfort food. Chefs like Julia Child and James Beard popularized the dish, adding their own unique twists. Today, the best split pea soup can be found in traditional American diners and restaurants in the New England region. The key to a delicious split pea soup lies in the quality of the split peas, the addition of flavorful ham hocks or bacon, and a slow simmer to develop the rich, hearty flavors. For a twist, consider adding smoked turkey or using a pressure cooker for a quicker version.

105 min

250 calories

Instructions

Rinse the split peas under cold water and drain.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, dried thyme, and bay leaf, and cook for another 2 minutes.
Add the rinsed split peas and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
After 1 hour, remove the bay leaf from the soup and discard.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

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Modify

Split Pea Soup

Created by: Howcan Team

Ingredients

1 pound dried split peas
8 cups vegetable broth
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Rinse the split peas under cold water and drain.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, dried thyme, and bay leaf, and cook for another 2 minutes.
Add the rinsed split peas and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
After 1 hour, remove the bay leaf from the soup and discard.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

Soup Main Course

105 min

250 calories

Instructions

Rinse the split peas under cold water and drain.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, dried thyme, and bay leaf, and cook for another 2 minutes.
Add the rinsed split peas and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
After 1 hour, remove the bay leaf from the soup and discard.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
Season the soup with salt and pepper to taste.
Serve hot and enjoy!

Lentil Soup

A hearty soup made with lentils, vegetables, and sometimes meat, simmered in a flavorful broth.

Black Bean Soup

A thick and creamy soup made with black beans, onions, garlic, and spices, often served with a dollop of sour cream or salsa on top.

Minestrone Soup

An Italian vegetable soup made with a variety of vegetables, beans, and pasta, typically flavored with herbs and served with a sprinkle of Parmesan cheese.

Spinach and Lentil Soup

A hearty and nutritious soup made with spinach and lentils.

Vegetable, Lentil, and Chickpea Soup

A hearty and nutritious soup packed with vegetables, lentils, and chickpeas.

Vegetarian Lentil Soup

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Split Pea Soup

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Instructions

Instructions

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Gluten-Free Penne with Pesto Sauce and Grilled Chicken

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