Split Pea Soup Recipe

This split pea soup simmers dried green split peas with carrots, celery, and thyme. Blend part of the soup if you prefer a thicker texture.

Ingredients

• 1 cup dried green split peas, rinsed
• 1 onion, chopped
• 2 carrots and 2 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups vegetable broth
• 1 teaspoon dried thyme and 1 bay leaf
• 2 tablespoons olive oil
• ½ teaspoon salt and ¼ teaspoon black pepper, adjusted to taste

How to make split pea soup

1. Warm the olive oil in a large pot over medium heat. Cook the onion, carrots, and celery until softened, about 5–7 minutes. Stir in the garlic and cook for another minute.
2. Add the split peas, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
3. Cover and cook until the peas are tender, about 45–60 minutes. Remove the bay leaf. For a thicker soup, simmer uncovered or partially blend it.
4. Taste and adjust the seasoning. Serve with bread or a side salad.

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