Vegetarian Split Pea
Ingredients
- 2 Tbs canola oil
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 tsp dried thyme leaves
- 2 bay leaves
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 lb green split peas, rinsed and picked over to remove debris
- 8 cups vegetable broth
- 1/2 cup white wine
- 1 tsp minced fresh garlic
- 1/4 cup chopped fresh Italian parsley
Directions
- Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender.
- Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
- Add the split peas, stock, and white wine, bring to a boil, reduce heat, partially cover, and simmer for 45 minutes, until the peas are tender.
- Remove the bay leaves and puree the soup in batches in a blender or food processor until smooth.
- Return the puree to the pot and stir in the minced garlic. Simmer for 2 minutes to heat through.
- To serve, ladle the soup into bowls and top with chopped parsley.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Variation: Split Pea with Pancetta and Pamesan: Sauté 1/4 pound of diced pancetta in butter for 10 minutes, until all the fat is rendered. Add the onion, celery, and carrots and sweat in the butter as directed (step 1). Proceed with the recipe
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.