Split Pea Soup
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Finished split pea soup, ready to be eaten. |
Split Pea Soup
This soup made a nice hearty dinner the other night. Add a whole wheat dinner roll or a salad, and you are all set! It is a pretty small batch, it makes enough for about three or four people. If you want leftovers, double the recipe.This meal is extraordinarily economical. Split peas are about a dollar/bag, and the vegetables are not very expensive. If you make your broth from scratch, you will have quite the budget meal!
Split pea soup is a great option for baby led weaning. My toddler absolutely loved split pea soup when she was a baby.
Serves: 3-4
Ingredients:
- 1 TBSP olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 yellow potato, chopped
- 1 carrot, peeled and sliced
- 1 stalk celery, sliced
- 1 cup green split peas
- 6 cups vegetable broth (home made or salt free)
- 1/4 tsp dried parsley
- 1/8 tsp dried thyme
- pinch of salt
- dash of nutmeg
Directions:
- Heat the oil over medium heat. Add the onions, and cook about 3-4 minutes, stirring frequently, or until they begin to look translucent.
- Add in your garlic and cook another minute.
- Stir in the potato, carrot, and celery. Cook, stirring frequently, for about four minutes.
- Add in the split peas, broth, and seasonings. Cover. Bring to a boil over high heat.
- Reduce heat to medium-low. Simmer, covered, stirring occasionally for about 1 hour.
Yum
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