Split Pea Soup
"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas for an hour before simmering them in the soup, so they're more tender and the soup is smoother. More Fantastic Soups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 2 tablespoons vegetable oil
- 3 quarts water
- salt and freshly ground pepper
- 1 teaspoon thyme leaves
- 1 pound green split peas
- 2 celery ribs cut into 1/2-inch dice
- 2 carrots, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 1 teaspoon marjoram leaves
- parsley pistou onion rings and crispy bacon (optional), for serving
- Carbohydrate 11.754319385875 g
- Cholesterol 0 mg
- Fat 2.79038128147056 g
- Fiber 4.78249594632264 g
- Protein 4.74958295725 g
- Saturated Fat 0.222579469430688 g
- Serving Size 1 1 Serving (419g)
- Sodium 1893.40023005697 mg
- Sugar 6.97182343955236 g
- Trans Fat 0.0867941885133328 g
- Calories 89 calories
In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour. In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with Parsley Pistou, Onion Rings and crispy bacon.
