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 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
Optional: 1 stalk celery, chopped or sliced
Heat oil in medium sized pot. Add onion, carrot, and celery, if using. 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