by jacob allen
New Recipe
Course: Soup Cuisine: Western Prep Time: 15 minutes Cook Time: 1 hour 45 minutes Calories: 450kcal Author: Jacob Allen Servings: 5 people
- Large Pot or Dutch Oven - Cutting Board and Knife - Stirring utensil - Measuring cups and spoons - Soup ladle - Stovetop or microwave
- 1 cup Split peas - 1 medium Onion chopped - 2 medium Carrots chopped - 2 stalks Celery chopped - 2 cloves Garlic minced - 4 cups Vegetable or chicken broth - 1 Bay leaf - 1 teaspoon Thyme dried
1. Rinse 1 cup of split peas under cold water to remove any debris and set aside. 2. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. 3. Add onion,carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add 2 minced cloves of garlic to the pot and cook for another minute until fragrant. 5. Pour in 4 cups of vegetable or chicken broth and bring the mixture to a boil. 6. Once boiling, add the rinsed split peas to the pot along with 1 bay leaf and 1 teaspoon of dried thyme.
7. Reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes to an hour. 8. Once the split peas are cooked, remove the bay leaf and season the soup with salt and pepper, adjusting to taste. 9. Serve hot, optionally garnished with chopped fresh herbs.