It has most definitely been sweater weather the past few weeks….and if you hate being cold as much as I do, that means you want nothing more than to hole up in a warm house, with some steaming hot soup.
This is a very simple green split pea soup, using vegetable or chicken stock as the base, and no meat. I prefer my soups chunky, so I do not puree. The split peas disintegrate nicely, so I don’t feel the need to blend away the carrots and onions. Texture is good If you do want to puree, you should allow the soup to cool slightly, puree in blender, then you can reheat.
Meatless Split Pea Soup
1 onion, chopped
1 stalk celery, chopped or sliced
1 large carrot, chopped or sliced
3-4 cloves garlic, smashed and coarsely chopped
2 teaspoons cumin
1 teaspoon Italian seasoning blend
1 bay leaf
1 lb green split peas
32 ounces vegetable or chicken broth
salt and pepper to taste
Heat oil in medium sized pot. Add celery, onion, and carrot. Stir over medium-high heat for 2-3 minutes, until onions start to soften. Add cumin, garlic, Italian seasoning, salt, pepper, and bay leaf. Stir 2 minutes more, then add split peas and broth. Allow to come to a boil over medium-high heat. Reduce heat, cover, and simmer for about 45 minutes, stirring occasionally until split peas are tender.
This was added to the Made with Love Mondays collection