Split Pea Soup

A hearty soup of split peas, flavored with onion, carrots, celery, and thyme. This one-pot meal is sure to feed a hungry family.

Yield

5 Servings

Serving size

2 cups soup

Rating

3.29 of 5 (100 ratings)

Food groups

• Vegetables: 1 3/4 cups

Ingredients

• 2 teaspoons vegetable oil
• 1 Spanish onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 2 1/4 cups split peas, sorted and rinsed
• 4 cups low-sodium chicken or vegetable broth
• 6 cups water
• 1/8 cup lemon juice

Directions

1. Put soup pot on the stove over medium heat.
2. Add oil when the pot is hot.
3. Add onion, carrots, celery, and thyme and cook 10 to 15 minutes, until tender.
4. Add split peas, stock, and 4 cups water.
5. Raise the heat to high and bring to a boil.
6. Lower the heat to low and cook about 2 hours, partially covered, until the peas have fallen apart.
7. Check the soup during cooking - if more water is needed, add up to 2 cups.
8. Skim off any foam that forms.
9. Serve right away or refrigerate up to three days.
10. Stir in the lemon juice just before serving.

Nutrition per serving

Notes

If you serve this soup on the following day, you may need to add more water, as it will thicken overnight.

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Source

Recipe by: USDA Center for Nutrition Policy and Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/split-pea-soup-0. Federal works are public domain in the United States.