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Green Split Pea Soup

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    Green Split Pea Soup
  • 2/7
    Ingredients: celery, salt, vegetable broth, green split peas, carrots, bay leaf and garlic
  • 3/7
    Place the split peas in a medium bowl and rinse several times, swirling with your hands from bottom to top, until the water runs clear. Drain well.
  • 4/7
    Heat the olive oil in a medium stockpot over medium heat. Add the onion, carrots, celery, garlic and salt. Cook, stirring often, until the onion is soft and translucent and the vegetables slightly reduce in size, about 8 to 10 minutes.
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    Add the split peas and 6 cups of the stock, and bring to a boil, partially covered with a lid.
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    Reduce heat to medium-low and simmer until the peas are soft, about 50 minutes.
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    Blend the soup with an immersion or standing blender, until smooth and creamy. Stir in the balsamic vinegar, Worcestershire sauce and a few turns of black pepper.

Text, photos and food cooked by Michal Martinek

Nov 17, 2015

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Green Split Pea Soup

I was organizing my pantry the other day, and all the way in the back, I noticed a lonely jar of green split peas. I decided to use them right away—the temperature dropped recently, the days got shorter, and soup season arrived.

This easy recipe uses just a handful of other ingredients besides the split peas—sweet root vegetables and balsamic vinegar—to help to bring out their earthy flavor. Skip the Worcestershire sauce if you’re going for a vegan soup—it contains anchovies.

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  1. Serves 4–6
  2. 2 cups green split peas
  3. 2 tablespoons olive oil
  4. 1 large yellow onion, peeled, large dice
  5. 1 cup carrots, peeled, sliced into 1-inch rounds
  6. 3 celery ribs, sliced into 1-inch pieces
  7. 2 garlic cloves, peeled, minced
  8. 2 teaspoons salt
  9. 6–8 cups vegetable stock, divided
  10. 1 tablespoon balsamic vinegar
  11. 4–6 dashes Worcestershire sauce
  12. Black pepper, freshly ground

1

Place the split peas in a medium bowl and rinse several times, swirling with your hands from bottom to top, until the water runs clear. Drain well.

2

Heat the olive oil in a medium stockpot over medium heat. Add the onion, carrots, celery, garlic and salt. Cook, stirring often, until the onion is soft and translucent and the vegetables slightly reduce in size, about 8–10 minutes.

3

Add the split peas and 6 cups of the stock, and bring to a boil, partially covered with a lid. Reduce heat to medium-low and simmer until the peas are soft, about 50 minutes.

4

Remove from the heat. Blend the soup with an immersion or standing blender, until smooth and creamy. Stir in the balsamic vinegar, Worcestershire sauce and a few turns of black pepper. Taste for salt.

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