Split Pea Soup
Warm oil in a skillet or large pot over medium heat.
Sauté the onion in the oil for about 2 minutes.
Add garlic and sauté for another 2 minutes.
Add the celery and carrot. Sauté for about 5 minutes.
Add the split peas, broth, parsley, and thyme. Reduce heat to medium low.
Heat on medium, covered, for about 50 minutes. Stir a few times.
When soup is thick, season it with salt and pepper and a splash of red wine vinegar.
Place all ingredients except red wine vinegar in the slow cooker.
Cook for 4-6 hours on high or until peas are totally soft.
Serve cooked soup with a splash of vinegar.
8 servings
2 cups
- Amount per serving
- Calories245
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 1g5%
- Sodium 164mg8%
- Total Carbohydrate 39g15%
- Dietary Fiber 16g58%
- Protein 16g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
Warm oil in a skillet or large pot over medium heat.
Sauté the onion in the oil for about 2 minutes.
Add garlic and sauté for another 2 minutes.
Add the celery and carrot. Sauté for about 5 minutes.
Add the split peas, broth, parsley, and thyme. Reduce heat to medium low.
Heat on medium, covered, for about 50 minutes. Stir a few times.
When soup is thick, season it with salt and pepper and a splash of red wine vinegar.
Place all ingredients except red wine vinegar in the slow cooker.
Cook for 4-6 hours on high or until peas are totally soft.
Serve cooked soup with a splash of vinegar.
