This classic split pea soup is simple, healthy, and delicious. You can get it from the pantry to the table in 30 minutes. Not only is it quick to make, but it also freezes well.
- Heat olive oil in a medium stockpot over medium-high heat. Add onions and cook until they soften. Add the bay leaves, carrot, split peas, and water. Bring to a boil, then reduce to a simmer. Simmer for 25 minutes, or until the split peas have softened but still have a bite. Season with salt to taste. Add more water if the soup is too thick.
- Puree the soup, reserving about ¼ of the soup for a chunkier consistency. Heat through, taste for salt.
- Stir in lemon juice, if using, and a few grinds of black pepper. Serve.
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 dried bay leaves
- 1 cup carrots, diced
- 2 cups green split peas, picked through and rinsed
- 6 cups water, or stock
- Salt, to taste
- Juice from half a lemon (optional)
- Freshly ground pepper
Ann's Tips and Tricks
If you are craving something a little different, feel free to add in a little curry powder, ground cumin or hot paprika just before you add in the split peas in step 1.