Split Pea Soup
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
What goes in
- 9.9 mlvegetable oil
- 1Spanish onion
- 3carrots
- 2celery stalks
- 4.9 mldried thyme
- 2¼ cupssplit peas
- 4 cupslow-sodium chicken or vegetable broth
- 6 cupswater
- 0.1 cuplemon juice
How to cook it
- Put soup pot on the stove on medium heat. Add oil when the pot is hot.
- Add onion, carrots, celery, and thyme and cook 10 to 15 minutes, until tender.
- Add split peas, stock, and 4 cups water. Raise the heat to high and bring to a boil.
- Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart. Check the soup during cooking. If more water is needed, add up to 2 cups. Skim off any foam that forms.
- Serve right away or cover and refrigerate up to three days. Stir in the lemon juice just before serving.
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