AuthoradminCategorySoups, Vegan, VegetablesCuisineAmericanCooking MethodBoiling, SauteeingDifficultyBeginnerThis warming soup screams great for you in every way, it's gluten-free too.
1 pound split green peas
1 red onion (1 cup) diced
2 cloves garlic, minced
1/4 cup olive oil
salt and pepper
2 teaspoons fresh thyme
3 red potatoes (3 cups) cut into 1/2 inch pieces
2 carrots (1 cup), cut into 1/2 inch pieces
8 cups low sodium vegetable broth
1 tablespoon fresh lemon juice
1
Rinse the split peas.
2
In a 4-quart stock pot, sauté the onions, garlic and thyme in the olive oil over medium heat until the onions are softened and translucent. About 10-15 minutes. Add the split peas, carrots, potatoes, vegetable broth and lemon juice. Bring to a boil, then simmer uncovered for 50-60 minutes (peas should be softened to your liking) Add salt and pepper to taste. Add more broth if you prefer a thinner soup.
Ingredients
1 pound split green peas
1 red onion (1 cup) diced
2 cloves garlic, minced
1/4 cup olive oil
salt and pepper
2 teaspoons fresh thyme
3 red potatoes (3 cups) cut into 1/2 inch pieces
2 carrots (1 cup), cut into 1/2 inch pieces
8 cups low sodium vegetable broth
1 tablespoon fresh lemon juice
Really excited to try this recipe. Could you confirm when to add the split peas? I couldn’t see in the instructions. TY
Hi Cici, add the split peas with the broth. Enjoy the soup! ~ Marla